FAB RECIPE: BUTTERNUT SQUASH RAVIOLI
I love making fresh pasta, I find it weirdly relaxing but with all the projects I have going on I didn't feel like having my kitchen covered in flour. Its like you can never clean up flour!
I made this recipe last fall and I accompanied it with fresh crab. This fall, I removed the crab and made it a great week day or weekend at home dinner. I like to use butternut squash puree and chunks because I like to leave a little bite to my filling.
As for the sauce, I love the quick and easy butter sauce Ive been using from Chef Lidia Bastianich cookbook "Lidia's Favorite Recipes". In the book she has a recipe for a butter and sage sauce. Her recipe called for using sage and hot water, but I swapped out the water and sage for hot chicken broth and fresh thyme. I use this sauce method on a lot of pasta's that I make at home. I really do enjoy making a fabulous silky sauce with under 5 ingredients
As always add or take away whatever you need, to make this recipe fabulously...
BUTTERNUT SQUASH RAVIOLI
1 pkg. fresh pasta sheets
1 pkg frozen pureed butternut squash
1 pkg frozen butternut squash chunks
1 1/2 sticks of butter + 2 tablespoons
1 cup. hot water, vegetable or chicken stock
1 egg, beaten
brown sugar or your favorite sweetener
salt and pepper
Unthaw squash puree and squash chunks. When unthawed, combine puree and squash chunks in a medium size sauce pan, and cook over medium heat to extract some of the water out. Crush squash chunks into puree and continue cooking until you get a fairly thick and dry consistency. Once thickened, remove from heat and add 2T. of butter, and your desired amounts of cinnamon, ground ginger, vanilla, 1 sprig of minced thyme leaves, and salt and pepper. pour out onto a cookie sheet or large plate and refrigerate for about 20 minutes. On a flat surface lay out pasta sheets, 1 at a time and place 2 spoonfuls of squash mixture on one side of the pasta sheet. Brush egg mixture along the edges of the pasta sheet and fold the pasta sheet over the filling. Pat down the edges and the middle (you can use a fork to more securely close the pasta) with your fingers and gently slice pasta into squares. Repeat this step until all the ravioli is made.
Bring a large pot of salted water to a boil. In a large skillet melt 1 1/2 sticks of butter over medium heat, and add desired amount of fresh thyme sprigs. Add ravioli to boiling water and cook until ravioli floats to the top, about 5-6 minutes roughly. When butter begins to bubble, add 1 cup of warm desired liquid to the butter and add additional thyme sprigs. Simmer for about 2 minutes. Reduce the liquid by half and season with salt and pepper. Add ravioli to the butter sauce, coating all of the ravioli with sauce. Place ravioli on a serving dish, spooning remaining sauce over ravioli, and serve.
photo via JM