Thursday, October 13, 2011
Roasted butternut squash and garlic ravioli with sage
The moment the weather starts to get a littler cooler I like to pull out my mental list of cozy things and attempt to make my home as warm and inviting as possible. One of the best ways to do this is to make something homemade and preferably roasted. On a particularly adventurous night, I decided to achieve that autumn feel by making my own pasta. I love the flavor of the homemade version because it has a meatier quality that dried versions just can't compare to. Paired with roasted butternut squash, garlic, and a simple sage sauce, the homemade raviolis were the perfect Fall comfort food.
Roasted butternut squash & garlic ravioli with sage
For pasta dough:
1 1/2 cup flour
2 tblsp olive oil
pinch of salt
- Pour flour onto a worksurface and create a little well in the middle. Crack both eggs into the well and add olive oil and salt.
- Begin whisking the eggs to combine, then slowly start pulling in flour. Push aside about 3 tablespoons of flour, then continue mixing dough until everything is fully incorporated and you can push a finger into the center and remove it without anything sticking.
- knead dough for about 5 minutes until it feels slightly leathery. Set aside.
For the filling & ravioli:
1 package diced butternut squash
3 garlic cloves
olive oil, salt, pepper to taste
- In a pan, layout squash and garlic (unpeeled) and top with olive oil, salt and pepper.
- Roast at 400 degrees until soft. Remove the garlic peel and in the pan, smash the garlic and squash to form a slightly smooth mixture.
- Roll out pasta dough to form a very thin sheet, then place 2 small rows of filling towards the top. Fold over the bottom and cut out each little pouch with a knife.
- Seal all of the edges by crimping the square with your finger.
- Cook pasta in boiling water for 10 minutes, or until all are floating on the top.
For the sauce:
2 tblsp fresh sage chopped finely
2 tblsp butter
1/2 tblsp butter
- In pan over low heat, melt butter and olive oil. Add sage and simmer until butter is slightly browned.
- Arrange pasta on a plate and drizzle with sauce.