Saturday, 21 March 2009

• Cute Butternut Squash Ravioli Recipe (and pictures!)

  ed's note: This is a continuation from the post Gourmet Dinner at Home Made by the Boyfriend...
  
  The next day, I decided to make good use of the butternut squash and try something I've been aching to do for ages- homemade butternut squash ravioli.
  
  

  
  

  
  

  Part I Ingredients (the filling)
  

  • 2 cups roasted, cubed, mashed butternut squash
  • 2 oz parmasean cheese
  • 4 TBSP butter
  • 1/3 cup milk
  • 1 large shallot, minced
  • salt and pepper to taste
  • 1 dash ground allspice
    

  In a large skillet, melt some butter on low, and add in the shallots.
  
  

  
  

  
  Saute until transluscent, then add in allspice powder.
  

  
  

  
  Add in the butternut squash puree, the milk, and 2 more pats of butter.
  
  

  
  

  
  Add in a handful of freshly grated parmesan cheese, and combine well.
  

  
  

  
  Taste it--add pepper and salt to your liking but remember, the sauce will be saltier so err on the side of caution and don't season the filling too much.
  
  

  
  

  
  Let it cool and then refrigerate for about an hour.
  
  Onwards to be pasta! If you don't have a pasta roller, I don't recommend making your own pasta. Buy some thin dumpling or wonton wrappers instead and use that to make your ravioli. If you do have your own pasta roller and an abundance of time (I did not, but didn't realize it until I was already well into it), proceed to Part II.
  
  Part II Ingredients (the pasta)
  

  • 2 cups all purpose flour
  • 1 large egg
  • 1/2 cup water
  • 1/3 cup olive oil
    

  Mix the egg, water, and oil together. On a flat surface, make a little well with the flour and slowly pour the egg mixture into it.
  
  

  
  

  
  Slowly mix in the flour, adding a little bit of the egg mixture as the dough starts to come together. When it's all combined, shape it into a ball, wrap in plastic wrap, and refrigerate for about an hour. (sorry, no more pictures of the rolling beyond this point--too hard to do it solo). Follow the instructions and roll out thin sheets of dough, and lay it on a flat surface.
  
  

  
  

  
  If you have a ravioli mold or a cutter, go ahead and use it. I couldn't find my cutter so I improvised with a small flower cookie cutter. I made an imprint with the flower first, and spooned a tiny drop of butternut squash filling into the middle so I wouldn't overfill it.
  
  

  
  

  
  Then, I carefully draped the top sheet of pasta on top of it, pressing down against the filling to force out the air.
  
  

  
  

  
  And carefully pressed down firmly with the cookie cutter. Be sure to smoosh the petals together so the filling won't leak out. Arrange it single layer on a cookie sheet. (At this point, you could freeze it like this until firm, then put it into a ziplock bag for future use--or you can cook it and eat it right away). Look how cute and cheerful the plump little raviolis are!
  
  

  
  

  
  We decided to cook these cute little flowers for dinner. You could do the typical sage & browned butter sauce but I find it too heavy. Instead, I improvised!
  
  Part III Ingredients (pasta sauce)
  

  • 1 large tomato, diced
  • 2 slices of bacon, sliced
  • *salted water from boiling pasta
  • Chives, chopped
  • 4 oz. Parmesan cheese, shredded
    

  In a large skillet, cook the bacon until sizzling, but not crispy. Add in the tomato and cook until mushy. Feel free to add in chopped mushrooms or other veggies at this point. From the pot of boiling pasta, scoop in 1 ladle of salted, starchy water (make sure it's not like sea water salty--it should taste like broth salty). It helps the sauce bind together. Mix it well, and throw the cooked pasta on top.
  
  

  
  

  
  Add in the chives.
  

  
  

  
  And the cheese.
  

  
  

  
  Combine gently until the cheese has melted and the sauce coats the ravioli.
  

  
  

  
  

  
  

  
  That's it! If I didn't have to make the pasta, this would be a really quick meal to put together. Enjoy!
  
  

  
  

  
  Have you ever considered making your own pasta before? If you have. how did it turn out?
  

  • 10:09 AM
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