Fall is here! aka bring on the Pumpkin Spiced everything and butternut squash obsessions.
I never gravitated toward butternut squash, and was a little hurt when someone thought that something other than meat or cheese should go inside ravioli. Why would you put veggies in a usual packet of delicious fun?! I was PLEASANTLY set straight recently when I had legit butternut squash ravioli.
The boo thang and I celebrated our 4 year anniversary a couple weeks ago (What!), and he planned a pasta making class for us through Hip Cooks. He would witness my constant flour dusted frustration when I would make pasta and it would stick together no matter how much pasta whispering I tried. The class was AWESOME! We learned some tricks, quick pasta recipes, and that maybe a KitchenAid pasta roller attachment may be worth it after all. Maybe.
The pasta dish that stood out the most for us (one out of the four that we made in the class) was the butternut squash ravioli. I tried my had at chorizo ravioli with chimichurri sauce (I haven’t posted the recipe yet…but there is a photo on Instagram!) and it fell apart…literally.
This pasta dish is easy and is a definite show stopper! We made it the next day for the boo’s mom’s birthday and it was a HIT!
What You’ll Need
- 1 pound of AP Flour (I used Baker’s Flour)
- 4 whole eggs + 1 egg yolk
Butternut Squash Filling
- 1 butternut squash (about 1 pound); peeled and cubed
- 1 head of garlic; roasted (Cut the top –> put in foil + Salt, Pepper, Olive Oil –> Wrap and bake in oven/toaster oven at 400 for 30 min…or until it’s soft and smells AMAZING in your kitchen)
- Olive Oil; Copious amounts
- 1/4 cup of fresh sage; chopped + 10 more leaves for later
- 1/2 cup of freshly grated pecorino romano + more for garnish
- 1/4 cup pine nuts; toasted (So expensive…sad)
- 6 oz. butter (we used Kerrygold)
What to Do
- Put the flour in a big bowl or flat space, and make a well or a bowl shape with the flour. Add the eggs to the well.
- Use a fork and start to wisk the eggs, and slowly pull the flour into the eggs. No rush here, guys.
- The dough will naturally come together, you may not use all of the flour or if you do that’s cool too.
- When you have a ball of dough, break it up into smaller balls and KNEAD THE **** out of it!
- If the dough is too try add water a little at a time. Too wet? Add more flour.
- The dough will be smooth pretty elastic. Wrap it up in plastic wrap and put it in the fridge to rest for at least an hour.
- Preheat oven to 400.
- Line a baking sheet with foil. Spread butternut squash cubes on sheet and drizzle with olive oil, salt and pepper. Mix so it’s evenly coated then make sure it’s spread out. We needed to sheets for this.
- Bake for 30 minutes or until soft. Let cool.
- Put the squash into a bowl, squeeze roasted garlic cloves into the bowl, add toasted pine nuts, grated cheese (as much or little as you want), and chopped sage.
- BLEND! We used an immersion blender, but a blender blender is perfect. Add in olive oil to make the filling smooth. Salt & Pepper to taste! (+ Enough salt that it’s ALMOST too salty)
- Roll out pasta into a sheet. (thickness 6 is perfect).
- Here you can cut the sheet into rectangles, dollop filling, and fold the pasta over on itself then seal OORRRR you can make one long sheet, dollop filling, put another sheet on top, then cut & seal or STAMP!!! We bought a stamp so that was fun.
- Boil water + salt. Drop in ravioli…it’ll take only a few minutes to cook. Take out.
- Melt butter in a separate pan on low. Add whole sage leaves until they crisp. You will see the butter start to brown…VOILA! Browned butter!
- We added the pasta to the browned butter and tossed gently while the heat was still on low.
- Garnish with more cheese, sage, and pine nuts.
OH.MY.GERD. SO good! Happy Anniversary to US! Thank you, HipCooks!