During my West Coast adventure, I got to do something new in the kitchen. Homemade Pasta! I’ve never had access to a pasta maker and making pasta sounds intimidating. Luckily, my friend’s boyfriend is boy wonder in the kitchen and offered to guide me through the process.Surprisingly, there’s nothing terrible difficult about making pasta, its just time consuming (about 2 hours from start to finish).
- 2 cups all purpose flour
- 2 cups Super Fine “OO” Wheat Flour
- 4 large eggs
- 1 butternut squash
- 1 tsp cinnamon
- 1 tsp sage
- 3 tbsp butter
- Pinch of salt
Step-by-Step Guide: Butternut Squash Ravioli
1. In a large bowl, mix the 2 flours together. Push flour to the sides and create a hollow space in the center.
2. Break the eggs into the hollow center and use fork to scramble yolk and egg whites. Then start to pull flour into the liquid until there is no more liquid to absorb flour. At this point, get your hands dirty and start kneading the dough. You may need to add water for additional moisture. We ended up having to add almost 1/4 cup of water.
3. Eventually you will have a ball of dough. Wrap in plastic and let it rest for about 40 minutes.
4. While dough is resting, you need to roast the butternut squash. Peel skin and cut into 1 in squares, pop in the oven for about 30 minutes, remove when you can pierce squash with a fork. In a food processor, break up 1 tbsp of butter (room temperature), 1 tsp cinnamon, pinch of salt, and the roasted butternut cubes. Blend until you have a semi-chunky puree.
5. Unwrap ball of dough and break into 4 parts. Sprinkle surface with flour, and use a rolling pin to roll out each part; keep the other parts in plastic wrap so they do not dry out. After rolling out a piece, set the pasta maker on the first (widest) setting – 1.
6. Run flattened dough through the machine. Fold in half, and run through again (kind of like feeding an old school fax machine). Change setting to 2 (slightly thinner). Run dough through, fold in half, run through again. Repeat these steps until you run through the 5th setting. The dough will be thin and long at this point. Repeat this with all 4 parts of dough.
7. With all 4 pieces of dough laying on countertop, take 2 pieces and cut off ends to make them equal in size.
8. On one of the sheets space out teaspoon sized dallops of butternut squash mixture (you will have a lot of mixture left over, but its delicious and you can some for the sauce and save the rest for a dip with pita chips). Leave enough room between each dallop that you will be able to have edges on each ravioli. We were able to fit 8 to 10 on each sheet.
9. Cover with other sheet, and press together. Then take butt of a knife and draw lines for each ravioli. Then cut.
10. Boil huge pot of salted water and drop your 18-20 raviolis into the boiling water. Should take less than 10 minutes to cook.
11. Meanwhile, in a small pot, take 2 tbsp of butter and fry sage. You will end up with a sage infused butter, but remove the leaves. Add 3/4 cup of the butternut squash mixture and 1/4 cup of heavy cream and heat until it becomes a liquid.
12. Drain the ravioli and you are done! Serve 3 to 5 raviolis per plate and drip with sage butternut squash cream. Serve with a light salad: field greens with pomegranate seeds, goat cheese, and balsamic vinegar. Yummy…