As you may know, I am obsessed with making fresh pasta. My pasta maker attachment may just be the greatest thing ever! So , when the Blizzard of 2010 hit, I needed something to do – and decided to stock my freezer full of pasta! One thing I had to perfect was my ravioli skills, and this time around was the best time yet – NONE of the filling fell out while boiling- woo! I used 2 different recipes here, the dough from Giada, and the filling from Le Petit Pierogi – I added a few touches to it though 🙂 Mangia!
For the Squash Filling:
1 butternut squash, about 1.5 lb
1/4 cup bread crumbs
1 large egg yolk
1/4 cup freshly grated Parmesan cheese
1/4 cup ricotta cheese
salt and freshly ground pepper
pinch of freshly grated nutmeg
1 large egg beaten with 1 teaspoon water
For the Butter, Parsley & Sage sauce
1/2 cup unsalted butter
20 fresh sage leaves
Handful Chopped Fresh Parsley
To assemble the ravioli, roll out the pasta dough as stated above. Place a pasta sheet on a lightly floured work surface and spoon 1 tablespoon squash filling onto the pasta at 2 inch intervals. Using your fingers or a pastry bursh, lightly dampen the edges of the pasta sheet and the spaces between the filling with the egg wash. Top with a second pasta sheet and press with your fingers along the edges and around each mound of filling to seal and remove air bubles. Cut into squares with a straight edged pastry wheel or sharp, thin bladed knife, then press the edges to secure. Make sure the filling does not break the sale, or the raviol with come apart during cooking.
Bring a large pot of salted water to a boil. Meanwhile, to make the sauce, in a saucepam pver medium heat, melt the butter. Add the sage and cooking without stirring until the leaves crisp slightly and infused the butter, 2 -3 minutes. Remove from heat and keep warm.
Add the ravioli to the boiling water and cook until al dente, about 3 minutes. Drain well, place in a warmed large, shallow bowl and top with the sauce and Parmesan. Toss to coat. Sprinkle with nutmeg and serve at once.
3/4 cup freshly grated Parmesan cheese (optional)
freshly grated nutmeg (optional)