The other day, Maya and I saw Curtis Stone make a very yummy looking Butternut Squash Ravioli.Â Maya LOVES butternut sqash, especially the way her Ma makes it, which is curried ‘pumpkin’, and is everyone’s favorite sidedish when we’re having curry.Â Anyway, we decided we would try to make this yummy looking ravioli, so I found the recipe on the internet. I didn’t want to make fresh pasta from scratch (they didn’t do it on the show, either…they bought pre-made dough), so I went to a local Italian deli and got some. Other than that, I followed the recipe. It was mighty yummy, but perhaps just a bit too rich. I have a bunch of the filling left, so I’m going to try again with a ‘sauce’ of white wine and diced fresh tomatoes and I’m not sure what else.Â Â We also tried the filling as a side dish with chicken one night.Â Mmmm.Â It wasÂ a lot of work, though.
Anyway, if you want to try the recipe for Butternut Squash Ravioli, here it is:
Homemade Ravioli of Pumpkin and Parmesan with Sage, Roasted Pinenuts and Brown Butter
For the pasta dough:
2 cups/275 g OO flour or all purpose flour, plus more for dusting
3 large egg yolks
2 large whole eggs
1 tablespoon/15 ml extra virgin olive oil
For the pumpkin puree (makes 4 cups):
1 stick (1/2 cup/113 g) butter
3 shallots, thinly sliced
3 garlic cloves, sliced
4 1/2 pounds/2 kg sugar pie pumpkin or butternut squash, peeled, seeded, cut into about 3/4-inch/2-cm cubes
Pinch of freshly grated nutmeg, plus more for garnish
Salt and freshly ground black pepper
For the ravioli filling:
1 1/4 cups/300 g Pumpkin Puree
2 teaspoons/10 ml olive oil
1 3/4 cup/227 g finely cubed (about 1/3 inch/1 cm) pumpkin flesh
1 cup/120 g freshly grated Parmesan cheese
1 teaspoon/less than 2 g finely chopped fresh tarragon
Salt and freshly ground black pepper
For the sauce:
1 stick (1/2 cup/113 g) salted butter
25 sage leaves
1/4 cup/60 ml fresh lemon juice
3/4 cup/100 g pinenuts, toasted
1 1/2 ounces/45 g shaved Parmesan cheese
To make the pasta dough:
Place the flour in a large mixing bowl and form a well in the center of the flour. Place the egg yolks, eggs and olive oil in the center of the well. Using a fork, whisk the eggs and oil to blend.
Gradually whisk the flour into the egg mixture until a thick batter forms. Using your hands, gradually mix in enough of the remaining flour to form a shaggy dough. Do not incorporate any hardened bits of flour into the dough.
Transfer the dough to a floured work surface and knead until the dough is smooth and semi-soft. Wrap the dough in plastic and rest in the refrigerator for 1 hour.
To make the pumpkin puree:
Melt the butter in a large pot over medium to low heat. Add the shallots and garlic and sautÃ© for about 8 minutes or until soft, but not colored. Add the pumpkin and a pinch of grated nutmeg.
Cover and cook over medium heat for 45 minutes, stirring occasionally, or until the pumpkin is very tender.Â Remove the lid and continue to cook for 10 minutes or until all the liquid has evaporated.
Transfer the pumpkin mixture to a blender or food processor and puree until smooth. Season the pumpkin puree to taste with salt and pepper.
To make the ravioli filling:
In a heavy-based small saucepan, cook the pumpkin puree over a medium heat for 8 to 10 minutes, or until some of the moisture has evaporated and the mixture thickens slightly, stirring constantly to ensure it doesn’t stick to the pan. Let cool completely.
Heat the oil in a large nonstick sautÃ© pan over medium to high heat. Add the diced pumpkin and sautÃ© for about 10 minutes or until it is tender and golden brown. Allow to cool completely.
Stir the pumpkin puree, diced pumpkin, grated Parmesan cheese and tarragon in a bowl to combine. Season the pumpkin mixture to taste with salt and pepper.
To prepare the ravioli:
Cut the dough into 2 pieces. Work with one piece at a time. Dust each piece with the flour and flatten with your hand into a rectangle. Run the dough through the widest setting of the pasta maker. Fold into thirds and repeat the rolling and folding about 3 times, dusting the folded dough piece with flour as needed before running it through the machine each time. This helps knead the dough and make it more elastic.
Reduce the space between the rollers one setting at a time until reaching the last setting on the pasta maker. The dough will be about 1 to 2 mm thick.
Dust the sheet of dough generously with flour. Cut the pasta sheet crosswise in half to make it easier to handle. Cut the pasta sheets into forty (40) 3-inch/8-cm squares or use a 3-inch-/8-cm-diameter biscuit cutter to cut the pasta into rounds.
Place 1 pasta square or round on the work surface. Place 1 tablespoon/20 g of the pumpkin mixture in the center of the pasta square or round. Brush water over the pasta dough that surrounds the filling. Top with another pasta square or round.
Press the edges together to seal. Repeat with the remaining pasta squares or rounds and pumpkin filling, forming 20 ravioli total. Trim the ravioli squares, if necessary. Transfer the ravioli to a floured baking sheet. Cover with plastic wrap and refrigerate until ready to cook.
Alternatively, purchased fresh pasta sheets can be used in place of the fresh pasta sheets made here. If using purchased pasta sheets, select both the plain pasta sheets and spinach pasta sheets for a pretty presentation.
To make the sauce and serve the ravioli:
Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook for 3 to 5 minutes or until the pasta is tender and the filling is heated through.
Meanwhile, place a heavy large frying pan over medium-high heat. Once the pan is hot, add the butter and cook for about 4 minutes or until the butter melts and becomes a light brown color.
Once this begins to happen, add the sage leaves and lemon juice and simmer for 2 minutes or until the sage is crisp. Remove from the heat. Stir in the nuts. Drain the raviolis from the water and place five ravioli on each plate.
Spoon the brown butter mixture over and around the raviolis. Garnish with the shaved Parmesan cheese and serve.