Butternut Squash Ravioli

Pro tip: Patience. Patience. Patience. Otherwise, do not attempt. Also, I am not a pastry or pasta chef. I cannot advise on how to roll out and cut the pasta dough. I wing it.

This recipe is for the pasta and pasta filling only. This goes great with a brown-butter sage and hazelnut sauce. That recipe can be found here.

FOR THE PASTA:

2 cups Semolina flour

2 cups all-purpose flour

1/2 tsp. salt

2 large eggs

1 T EVOO

1 cup cold water

PASTA DIRECTIONS:

In your Kitchen Aid mixing bowl, beat the eggs with a fork. Add the EVOO and mix well, again with a fork. Add the water, and mix well with a fork.

In a separate bowl, mix the flours and salt.

With the flat beater attached, pour half the dry ingredients into the mixing bowl and put it on speed 2 for 20 seconds. Add the rest of the flour mixture and mix an additional 20 seconds.

Change the flat paddle for the dough hook. Turn onto speed 2 and knead for 2 minutes, or until the dough forms a ball or log.

Remove from the mixer and put the dough onto a gently floured surface. Knead by hand 2-3 minutes.

Wrap tightly in plastic wrap and put in the fridge, at least 15 minutes, before rolling out the ravioli sheets. (I usually put mine in plastic wrap, then Tupperware, and store overnight)

When you’re ready to make the pasta, remove the dough from the fridge. On a lightly floured surface, roll the dough into a log about 12″ long. Cut into 5-6 pieces. Make sure to keep the plastic wrap over the pieces you aren’t using, so they don’t dry out.

One piece, once it’s rolled, flattened and cut, is enough for 2 sheets (top and bottom) which should make 12 raviolis. I have an Imperia brand pasta maker and follow their instructions for rolling out the sheets and cutting the ravioli. Sorry, I’m not confident enough to share with you how I “wing it” and expect it to not turn into a disaster!

FOR THE FILLING:

1 butternut squash, halved and seeded

Pinch of cinnamon

Pinch of nutmeg

1/2 T orange zest

1 tsp. chipotle purée (optional)

A small handful of chopped parsley

2 T grated Parmesan cheese

S&P

DIRECTIONS:

Preheat oven to 450. Place the squash, cut side down, on a baking sheet. Add 1/2 cup water and gently put the tray in the oven. Roast for 30-40 minutes or until it’s soft enough to scoop out the squash.

In a large food processor, purée the squash (I sometimes have to add a little water to get the right consistency).

In a large saucepan, mix the squash purée and the rest of the ingredients and cook on low heat until the flavor is what you want. Adjust S&P.

Adapted from: Butternut Squash Filling

TO COOK

If you’ve made it this far, that means you’ve done a google search and figured out how to roll out the pasta and assemble the raviolis! Awesome! Now, make sure there aren’t any holes in your pieces. Push the edges of the pasta together just in case … if the filling seeps out into the water you’ll have a HUGE MESS. And you’ll be ordering take out.

Bring a pot of water to boil and gently (very gently) put in a few ravioli pieces. I do 6 at a time, no more. The pasta will sink. When it starts to float to the top, it’s done.

Use a slotted spoon to remove the raviolis from the water and put on a plate to dry. If you dump the water into a strainer in the sink like you’d do with store-bought pasta, you run the risk of breaking your ravioli and you’ll have a HUGE MESS. And you’ll be ordering take out.