If you missed it, this is the follow-up post to Food Foray # 1.1.
It was a busy week, so we just got around to playing with the roasted butternut squash. The plusses – the butternut puree mixture that went into the ravioli was outstanding. So were the fried sage leaves. The construction of the ravioli itself, however, was a little shotty. We’re going to keep at this; play with the ingredients and the technique some more. In the meantime, if you have any tips on how we can keep our ravioli from falling apart, that’d be terrific.
Butternut Squash Ravioli
~ Serves ~
~ Ingredients ~
- 1 butternut squash
- ¾ cups all-purpose flour
- ¾ cups semolina flour
- ½ tsp. salt
- 2 tbsp. olive oil
- 2 tbsp. water
- 2 eggs
- 1 shallot
- ¼ tsp. salt
- Grind of pepper
- Pinch of nutmeg
- Pinch of cinnamon
- 2 tbsp. cream
- 2 oz. goat cheese
- 1 tbsp. cream
- 2 tbsp. crushed hazelnut
- 2 tbsp. butter
- Handful (12) sage leaves
- 1 block parmesan
- Parsley, minced, for garnish
~ Preparation ~
Preparation Time: 1 hour 30 minutes
Preheat oven to 375º F. Line cookie sheet with aluminum foil. Slice butternut squash in half lengthwise and scoop out seeds. Brush flesh with melted butter and lay skin-side up. Brush skin with olive oil, and roast for 45-60 minutes. Meanwhile:
Prepare ravioli dough: In standing mixer with dough hook, mix together flours and salt. In prep. bowl, beat eggs, add olive oil and water; then add into standing mixer on # 4 setting. Once ball forms, remove from mixer and knead dough by hand until the dough becomes elastic (about 10 minutes). Cover in plastic and let rest on kitchen counter for about 20 minutes.
While waiting for butternut to roast and dough to set, mince shallot and crush hazelnut, if not already crushed.
When butternut is cooked, scoop out 1 ½ cups worth and save the rest for another use.
In a 2-qt. sauté pan, sauté minced shallot with salt and pepper for about 5 minutes. Then add butternut squash and cream. Cook additional 3 minutes until mixture forms a soft paste. Remove from heat and set aside.
Using pasta maker, roll out ravioli sheets (#6 thinness), and make raviolis using about 1 tbsp. butternut squash per ravioli. When raviolis are made, cook in salted boiling water for 2-3 minutes.
In 1-qt saucier, melt goat cheese with 1 tbsp. cream. Then add in crushed hazelnut.
In another 1-qt. sauté pan, melt 2 tbsp. butter with sage leaves. Cook until leaves are fried and butter is browned.
On two plates, smear our coat cheese mixture. Lay ravioli on top. Then top with slice of shaved parmesan and fried sage leaves. Drizzle with browned butter. Garnish with minced parsley.
Nutrition content per serving: ??
Cost per serving: ??
Source: Rustic Garden Bistro