Rustic Butternut Squash Ravioli

• Vegetarian

• Produce

  • 3 cups Butternut squash
  • 1/4 scant tsp Ginger
  • 1/2 tsp Sage

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 Sauce

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1/8 scant tsp All-spice
  • 1/4 tsp Cinnamon
  • 1/4 scant tsp Nutmeg
  • 1 dash Salt
  • 1/2 tsp Salt

• Dairy

  • 1 tbsp Butter, salted
  • 2 tbsp Milk

Found on reneenicoleskitchen.com

Description

Ingredients

• Pasta:
• 1 1/4 cup all purpose flour
• 2 large eggs
• dash of salt
• Filling:
• 3 cups of butternut squash cubed
• 1/2 tsp salt
• scant 1/4 tsp nutmeg
• scant 1/4 tsp ginger
• 1/4 tsp cinnamon
• scant 1/8th tsp all spice
• 2 Tablespoons of milk
• Sauce (per serving of 5 - 6 raviolis):
• 1 tablespoon of salted butter
• 1/2 tsp of sage

Directions

• Measure 1 1/4 cups of flour onto a clean counter top.
• Hollow out the middle of the mound to form a bowl.
• Crack both eggs into the flour bowl, being careful not to break the walls.
• Sprinkle with a dash of salt.
• Use a fork to scramble the eggs.
• Continue to mix, gradually incorporating the flour into the eggs.
• When the flour is mostly absorbed, knead the dough for about 10 minutes, adding extra flour as needed to keep it from sticking.
• Wrap the dough in plastic wrap and allow it to rest 30 minutes - 6 hours. If resting longer, place in the fridge and pull it out for the final 30 minutes.
• While the dough is resting, make your filling.
• Steam, boil, or roast your cubed squash until it is fork tender.
• Mash it with a fork, adding the salt, nutmeg, ginger, cinnamon, all spice, and milk. Adjust the spices to taste. Remember you can add more, but you cannot take it out.
• Liberally flour your clean work surface and roll out your dough. Try to get it as thin as possible.
• Using a glass or cookie cutter that is about 3 across, cut out your ravioli circles.
• Place just under 2 teaspoons of filling int he middle of each circle.
• Dip you fingers into a clean bowl of water and moisten the edge around the bottom half of your ravioli.
• Dry your fingers, grab the top center of the ravioli and gently fold it down to the bottom,. Working from the center point outwards, seal in the filling.
• Place the completed raviolis on a floured surface while you finish the others.
• You can reuse the remaining dough, by reworking it with a little water and re-rolling it out if you choose.
• Once the raviolis are constructed you can freeze them or cook them.
• To freeze: place in a single row on a cookie sheet and freeze 6 - 8 hours or until firm. Transfer to a freezer safe bag and store in the freezer for up to 6 months.
• To cook: bring a large pot of water to a rolling boil. One at a time add the raviolis, then reduce the heat to medium. Simmer the raviolis for 10 - 15 minutes over medium - low heat until tender.
• While they cook, in a small sauce pan melt the butter over high heat, stirring constantly. Adjust amount of butter and sage based on the number of serving you are making. Once the butter begins to foam, add the sage, continuing to stir. When the butter begins to darken and smells nutty, remove it from the heat.
• Gently drain the raviolis in a colander.
• Serve 5 - 6 raviolis drizzled with about 1 tablespoon of the sage brown butter sauce.