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by Andrea Lynn Cianflone
Yields: 4-6 Servings
Prep Time: 15 Minutes
Total Time: 2 Hours
Ingredients:
For the pasta:
3 cups of all purpose flour
1/2 tsp. salt
2 large eggs
3/4 to 1 cup of water
For the filling:
1 large butternut squash (after baked, the mashed butternut squash should fill about a cup and a half)
1 cup of freshly grated parmesan
1/2 cup Ricotta cheese
Fresh ground pepper
1/4 tsp. nutmeg
1/4 tsp. cinnamon
For the sauce:
1/4 cup butter
1 to 3 cloves of minced garlic
1 tbsp. freshly chopped sage
1 tsp. freshly chopped thyme
Freshly grated Parmesan
Directions:
1. In a bowl, combine and stir flour and salt. Pour the mixture onto a clean surface. Make a well in the center of the mixture. Crack and whisk 2 eggs into the center of the mixture combining the flour mixture until a dough begins to form.
2. Knead the dough for about 5 to 10 minutes. Place the dough in a bowl and place a warm damp cloth over the bowl for 5 minutes.
3. If you are using a pasta machine follow the instructions below. If you are creating the pasta by hand, move on to #4.
On a lightly floured, clean surface, roll out the dough into a long rectangle so the dough is about1/4 inch thick.
Pass the dough through the pasta machine to the widest setting 2 to 3 times. You may have to fold the dough and repeat again to get a smooth 1/4 inch dough.
Reduce the setting by one level. Repeat the process of passing the dough through the machine.
4. If you are creating the pasta by hand, follow the instructions below:
On a lightly floured, clean surface, roll out the dough into a long rectangle.
Using a floured rolling pin, roll the flour until it becomes approximately 1/4 inch thick.
5. You may use either a ravioli cutter or the top of a large drinking glass that is approximately 2.5 to 3 inches wide, whichever size ravioli you prefer. Begin cutting out and creating the circles or squares. Set to the side.
6. In a bowl, combine the butternut squash puree, parmesan, ricotta. Add a dash of salt and pepper.
7. Spoon about 1 tablespoon of the mixture on top of your circle or square dough pieces. Take another piece and using your finger, lightly wet the edges of the dough pieces, pinching the sides together. You may also use the end of a fork to secure the edges. Place the ravioli on a gently floured surface.
8. In a skillet, melt butter over medium heat until it turns to a golden color. Add garlic, sage, thyme, and cook until fragrant.
9. Boil a large pot of water that has been salted (you may add a tsp of olive oil as well). Add the ravioli and cook until it is tender. Be sure not to overcook as it may split apart. Take the cooked ravioli out and gently toss with the sauce. Top with parmesan.
10. If you like fried ravioli, after boiling the ravioli, remove from heat and place the ravioli into a hot skillet. Fry until browned. Gently toss with sauce and serve.
Enjoy!
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