April 20, 2011 by Sara Kreidler
Homemade ravioli are pretty easy to make once you get the hang of it. You might as well make several kinds while you’re at it, and I recommend making both butternut squash and roasted beet ravioli.
Recipe for butternut squash filling adapted from Epicurious; recipe for pasta from my mom
- 2-pound butternut squash, halved lengthwise
- 1 medium onion, chopped (about 1 1/2 cups)
- 1 1/2 teaspoons ground sage
- 1 tablespoon unsalted butter
- 1 garlic clove, minced
- 3 ounces goat cheese, crumbled
- 3 cups flour, divided
- 1 ½ teaspoons salt, divided
- 3 teaspoons extra virgin olive oil, divided
- 3 eggs
- Small bowl of tepid water
- 1 stick (1/2 cup) unsalted butter
Phase I: Making the Filling
- Preheat oven to 425 degrees.
- Put squash halves, cut-side down, in a pyrex baking dish. Add 1/2 cup water to the bottom of the dish and roast for 30 minutes or until flesh is very tender. Remove from oven and allow squash to cool.
- While squash is cooking, heat butter in a skillet over medium flame. Add onion, sage, salt and pepper and cook until onion is golden brown. Add garlic and cook for 1 minute. Remove from heat and allow to cool.
- Once squash is cool, scoop out and discard seeds and stringy flesh around the seeds. Next, scoop out flesh into a large mixing bowl. Discard skin. Mash squash flesh with a fork or potato masher until smooth.
- Add onion mixture and goat cheese to squash and stir well until thoroughly combined, using the back of a wooden spoon to break up the goat cheese. Cover bowl with plastic wrap and set aside.
Phase II: Make the Pasta
- On a clean, dry surface, make a small mound with your 1 cup of flour.
- Sprinkle 1/2 teaspoon salt on top of the flour and mix in with a fork. Using your hands, make a volcano with the flour/salt mound (use your finger to make a well at the top of the volcano).
- Pour 1 teaspoon olive oil and the 1 egg into the well of the volcano, keeping your free hand on the side of the volcano to keep it from collapsing.
- Using a fork, slowly beat the egg and oil inside the volcano, pulling in a little flour as you go. If you volcano collapses, don’t worry – just use your hands to keep the wet stuff in the middle of the pile and continue to draw in the flour using the fork. You will quickly end up with a crumbly dough.
- Once all of the oil and egg is mixed into the flour, begin to add water, one tablespoon at a time, and knead the dough with your hands. You will end up using about 6 tablespoons of water to get a good ball of dough. If the dough gets too sticky, sprinkle with flour; if too dry, add more water.
- Once the dough is the right consistency, form it into a ball and wrap tightly in saran wrap. Leave the dough to cure at room temperature for about 20-25 minutes.
- Repeat process two more times; you will end up with 3 pounds of pasta dough.
- Unwrap 1 ball of dough. On a well-floured, dry surface, press the dough into a flat disk with your hands.
- Using a rolling pin, roll out the dough to a fairly thin, even consistency.
- Using a pasta maker, roll out the dough as thin as you can without the dough becoming so thin that it develops holes.
- Stretch 1 sheet of pasta over a well-floured ravioli press, fill each pocket with 1 tablespoon filling, and brush edges of each ravioli space with warm water. Place another sheet of pasta over top, slowly smoothing it down to remove air bubbles. Using a rolling pin, press ravioli to crimp. (At this point, if you are not cooking ravioli right away, transfer ravioli to baking sheets lined with wax paper, dust well with flour, and freeze until hard. Transfer hard-frozen ravioli to freezer containers, layering with fresh wax paper and more flour.)
- Repeat steps 1-4 until all of the pasta and butternut filling are used up.
- Cook the butter in a skillet over medium flame until butter begins to brown, about 3 minutes, and immediately remove from heat. Keep warm butter covered.
- Cook ravioli (fresh or frozen) in gently boiling water for 3-4 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully remove cooked ravioli from the pot using a large slotted spoon of spider strainer (do not dump out into a colander because homemade ravioli are fragile and are likely to break if not removed carefully). Transfer ravioli to pasta dishes and top with brown butter sauce and Parmesan cheese. Serve immediately.