Winter time is the perfect time to make ravioli. How nice to eat little warm pillows filled with squash and cheese and whatever else you decide to put in this versatile pasta.
How To Make Pasta First, make the pasta. Put 2 cups of flour in a bowl and make a well in the middle. Crack 2 room temperature eggs + 2 egg yolks into the well. Whisk the eggs, and then slowly integrate the flour. Once it’s all mixed, remove the dough from the bowl and fold it a few times on the countertop. If it needs a little moisture, just wet your hands. If it’s too wet, add a little dusting of flour.
Keep folding it over until it stays together. Make a ball out of it, wrap it in saran wrap, and leave on the counter for 30 minutes.
Put a large pot of salted water on to boil.
Make the filling. Slice 2 delicata squash in half lengthwise and scoop out the seeds. Roast at 425 for 20 minutes. After it’s done roasting, scoop the flesh into a bowl and add a cup of ricotta (we use lowfat); 1/2 tsp nutmeg; couple cloves of chopped garlic, and salt and pepper. Stir and adjust spice to taste.
After the pasta has rested 30 minutes, get a little bowl of semolina flour. Prep some sheets of parchment paper. Start cranking out pasta in your pasta machine, starting at the thickest setting and dusting the sheets with semolina flour if it starts to get sticky. Roll the sheet to the third-to-smallest setting. Lay the pasta sheet on your parchment paper, cover with another sheet of parchment paper, and repeat until the dough is all used.
Crack an egg and whip it up in a bowl. Select 2 sheets of pasta similar in size. On the outside perimeter of one sheet, brush the edges with the egg, and also draw a line down the middle (top to bottom and left to right). Put a dollop of filling in the middle – big enough to fill the ravioli and small enough that it can seal completely.
Put the second sheet on top of the filling. Using your fingers, carefully seal each pillow with the egg wash, working out any air bubbles along the way. Don’t squish the filling.
Using the pasta cutter, slice each ravioli. Put the ravioli on a cookie sheet in the freezer, and continue making ravioli until it’s all done.
When the water’s boiling, carefully drop in the pasta and boil about 2 minutes, or until the ravioli’s floating.
Make the brown butter sage sauce. Melt 2 tbsp butter in a pan over medium heat, with 1/4 cup fresh sage. Stir, browning the butter. Plate the pasta and add the brown butter sage sauce.
For an easy side salad dressing, mix equal parts olive oil and balsamic vinegar in a small bowl, with a fork. Add a bit of honey and a bit of mustard to taste, and stir vigorously; then toss with greens and enjoy!
- 2 cups flour
- 2 eggs + 2 egg yolks + an egg for egg wash
- 2 delicata squash
- 1 cup ricotta cheese
- salt and pepper
- 2 tbsp butter
- 1/4 cup fresh sage
- Salad & Dressing
- equal parts olive oil and balsamic vinegar
- salad greens
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