Sunday, 11 August 2013

Butternut Squash and Goat Cheese Ravioli

I love pasta and any excuse to make pasta. You can make a batch and eat some and freeze the rest for a later date when you don't feel like cooking. Making your own pasta is not hard and you can fill them with so many good things. This one has butternut squash and some goat cheese. It makes a nice delicate interior and I just serve simply with some good olive oil or butter, fresh sage and Parmesan.

You will need:

  • 1 small butternut squash peeled and cut into pieces (approximately 2 cups)
  • 3 tbsp olive oil
  • few sprigs of fresh thyme
  • 1 small onion diced
  • 1 clove garlic
  • salt/pepper
  • 1/4 cup water
  • 1/2 tsp fresh grated nutmeg
  • 1/2 cup fresh goat cheese
  • breadcrumbs if too wet

  • 3 eggs 
  • 2 cups flour
  • 1 tbsp olive oil
  • 1 tsp salt

  • 3 tbsp butter or olive oil
  • few sage leaves
  • Parmesan cheese to top -grated fresh
  • salt/pepper to taste

Step 1: peel and chop your squash into similar sized cubes. I used a small squash and chopped it made just over 2 cups of squash.

Step 2: you can roast the squash in an oven or I just cooked slowly on the stove on medium low heat until soft. I cooked the squash in olive oil with a few sprigs of fresh thyme, an onion, garlic, salt, pepper and a few gratings of fresh nutmeg. Let cook until soft. After a few minutes add 1/4 cup of water and let cook until all water has evaporated and all ingredients are soft.

Step 3: add squash and other ingredients to a food processor. Add goat cheese and puree until smooth. Place in a covered bowl and let set in fridge while you make pasta. If after it sets it appears too wet you can add a few tbsp of breadcrumbs at a time until it has a soft consistency but not wet at all.

Step 4: in a food processor add flour, salt and eggs and oil (I started with 2 eggs but definitely needed 3 total) Let machine go until it almost starts to create a ball in the machine. The dough is wet but if you press it it will hold together. 

Step 5: gather all contents and form a ball. I did not need any extra flour. Wrap in plastic and let rest 1 hour.

Step 6: divide dough in 4 then cut each piece in half to make 8 equal portions.

Step 7: Dip ball in flour and flatten. Run through a pasta roller starting at the largest setting and running until it is thin but still thick enough to hold your filling. I go 1 or 2 settings before the lowest. I run 2 pieces at a time keeping the other dough pieces wrapped to prevent drying out.

Step 8: once I have 2 sheets of almost equal size I place some small teaspoon sized blobs of filling over the dough. You can dip your finger in water and run around each filling. Place the second sheet over the first and carefully using your palm and fingers seal each ravioli allowing the air to escape before sealing. This dough is pretty forgiving and you can stretch it a bit if necessary. Once all are sealed I used a 2 1/2 inch biscuit cutter to cut out ravioli. I do not re-use use the scraps. I do this again rolling out two sheets and filling until I am finished. 

Step 9: place on a floured cookie sheet. Once finished you can immediately cook or place cookie sheet in freezer. Once frozen place in a Ziploc bag to save. Make sure you have flour on the ravioli or they will stick and tear on the cookie sheet.

Step 10: to prepare place ravioli in salted boiling water. Wait until they float to the top and then cook one more minute. Remove with a slotted spoon and place immediately in a hot pan with some butter or great olive oil and a few sage leaves. Cook gently for a minute or two. Sprinkle with salt and pepper.

Serve with a generous grating of fresh Parmesan and I have used a few tomatoes to decorate the plate. Simple, elegant and delicious!

1 comment:

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