I should start out by saying this is not a quick recipe. This is a Sunday afternoon project that is WELL worth the results! I searched and searched for a recipe that incorporates butternut squash into pasta dough to execute this ravioli dish that I had burning in my brain ever since my neighbor dropped off some gorgeous butternut squash. Warm and comforting flavors from the roasted squash and a dash of fresh nutmeg in the dough, soft pillows filled with creamy homemade ricotta (it’s easy and SO much better than store bought I promise!) and spinach, finished in pancetta and sage brown butter. I needed to figure out how to make this but wasn’t sure exactly how to incorporate the squash into the pasta dough. So I just experimented with the proportions and added flour until it was pliable. And it was gorgeous, so I had to share! What you’ll need: - 1 butternut squash - olive oil - semolina flour (sub bread flour if you can’t find semolina- the extra gluten will help the pasta dough be pliable) - eggs (8, six in your dough and two for the filling) - whole fresh nutmeg - all purpose flour for dusting the dough when rolling out - ricotta cheese (make it yourself with milk, salt and vinegar) - thawed and drained frozen spinach, one package - diced pancetta - good butter (I used Amish rolled salted butter) - fresh sage leaves Start by cubing and roasting your squash in olive oil, salt and pepper. I recommend 350, a lower temp than you would normally roast at since we don’t want it to dry out or get too crispy. You could steam or boil instead hut I love the flavor that the roasting gives the squash. Roast until fork tender. Then put them through the ricer or purée in a food processor (but be careful not to over mix or the squash will become gluey). If you use a ricer you may find that some pieces have a dried coating on them that doesn’t go through the ricer. That’s ok. Just set those aside each time you empty out the ricer. My chickens loved them! Let the squash cool in a big wide bowl. Once nearly room temperature, add in six eggs and a few rasps of fresh nutmeg on your microplane, Maybe 15- 20. Just enough for warmth that you can’t quite place. Whisk until smooth. Run a slotted spoon through the mixture to remove any lumps. Add in semolina until the dough comes together and is no longer sticky. The amount will vary depending on the size of your squash. This time I had about 650g of squash purée, 330g of eggs and 900g of semolina flour. This made a LOT of dough. Once it comes together and is no longer sticky, wrap and let it rest for an hour in the fridge. After it is rested cut into sections to roll out. As you roll out the pasta on the first level, you are going to add flour and fold and put through the roller in multiple directions so it truly kneads the dough into the right consistency. It needs to be smooth and pliable. If it seems like it is sticky and not holding together, it probably needs more flour. This dough took on a surprising amount of flour as I worked it. Just keep smoothing flour over it and keep kneading through the roller until it comes together. Then you can roll it through level 2 and 3. As I previously mentioned, this made a LOT of pasta. But, whenever I make something more work-intensive, I always think it’s worth making extra. So after I made the ravioli I rolled out the extra dough, coated in flour, and froze some cut into noodles and some extra in sheets rolled up for ravioli or lasagna (rolled in parchment before freezing). Ok, on to the filling. You CAN make your own ricotta at home, I promise. It is so easy and the result is soft and melts and luscious. All you need is milk, salt and vinegar. If you don’t have cheesecloth, you can use a clean dishcloth or coffee filter. Or just a slotted spoon. Mix in a thawed and well-strained/squeezed out container of frozen spinach and two egg yolks (save the whites for later!). Finally lay out one sheet at a time and scoop your ricotta mix into the center. I like doing nice big ravioli so I used a big wide wine glass to cut them. Just make sure you have an inch or so around the border to paint some egg whites (saved from when you separated the two eggs for the ricotta before!) mixed with a TBS or so of water. That’s your glue. After your glue put on your top layer and cut. Use your fingers to seal the edges by pressing them together as you set them a side in a cool spot (a little layer of flour helps to avoid sticking too!) While your water is warming for the boiling, get your pancetta started in a deep skillet. Once it starts rendering add a big pat of butter and some fresh sage leaves. Let it render and crisp up as the butter starts to brown. If it’s moving too fast just take it off the heat for a minute. You don’t want the butter to burn. Get your salted water gently simmering and drop your ravioli in gently in batches so you don’t have too much overlap. I did five at a time. And once your ravioli float for a minute or two, gently use a slotted spoon to move them into the hot sauté pan with your oncetta and sage butter. Make sure you have a little black pepper in there as well. You shouldn’t need a lot more of salt because the pancetta and salted butter have quite a bit. Give them a gentle bath in the brown sage butter and transfer to a serving dish. If you are doing batches keep the serving dish in a 200 degree oven. And enjoy as a main or side dish! I hope you try making this warm and comforting pasta with your loved ones! Enjoy!
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11/2/2022 06:27:34 am
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Author: KellyI love to cook and care for the people I love! Categories
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