Recipe Featured On:
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Roasted Squash Ravioli, Toasted Pecans and Dried Cherries with a Sage and Brown Butter Broth
Ravioli
Ingredients
1 recipe fresh pasta (see recipe below)
1 buttercup squash (4 cups)
3⁄4 cup grated Parmigiano Reggiano
2 Tablespoons chopped parsley
3⁄4 cup panko (Japanese bread crumbs), as needed to soak up moisture in filling
1 1⁄2 teaspoons salt
1⁄4 teaspoon black pepper
1/8 teaspoon nutmeg
1 pinch – salt, pepper and nutmeg
2 large eggs + 2 additional yolks
Semolina flour to pack raviolis
Method
1. Cut the squash in half and scoop out the seeds. Place in a baking pan cut side down and add water in the pan up to the rim of the squash. Cook at 350° until tender.
2. To make the filling. scoop out the flesh of the squash and place in a stand mixer, and turn on low with a paddle and break up squash next add parmesan, chopped parsley and salt and pepper, and a couple grinds of nutmeg,
3. Use a spoon or pastry bag to fill ravioli
4. Dot the pasta strips with about 1⁄2 teaspoon of filling, keeping the dots 2” apart and 1” from edge.
5. Fold the pasta over to cover the dots. Use your fingers to press out any air pockets.
6. Use a pastry wheel or ravioli cutter to cut into squares or rounds. Press the edges with a fork for a decorative finish and tighter seal.
7. Dry the ravioli on a towel or rack before cooking.
Note: You can also use a ravioli tray to make and fill the ravioli. Be sure the dough isn’t too dry or it will break.
TO COOK RAVIOLI
Drop ravioli into boiling salted water. Cook for 3 - 4 minutes, or until the ravioli float to the surface. Serve immediately with brown butter sauce.
Basic Pasta Dough
Ingredients
11⁄2 cups flour + bench flour
1⁄2 cup semolina flour
1⁄2 teaspoon kosher salt
3 eggs – large to jumbo
2-4 tablespoons water
Method
1. Measure flour into a food processor with the salt and pulse to mix.
2. Crack the eggs into a small bowl and pour in with the flour.
3. Pulse the food processor until the flour and eggs are evenly mixed. Add 2 tablespoons of water and pulse until the dough starts to come together. Remove from the processor and knead into a flat disk.
4. Cover with plastic wrap and let rest for at least 25 minutes.
Brown Butter Broth
Ingredients
6 Tablespoons butter
1 oz fresh sage picked and chopped
1 cup toasted pecan half’s
2 cup baby spinach wilted and chopped
3/4 cup dried cherries
1 cup chicken stock
2 teaspoons banyuls vinegar
olive oil
Method
1. In a large sauté pan melt the butter in a pan over medium heat. When the butter begins to brown turn heat to low and add the chopped sage.
2. When the butter turns a walnut brown color add the chicken stock to deglaze pan. Fold in the pecans, spinach and dried cherries season with salt and pepper.
3. Add the cooked raviolis to the pan and toss to coat.
4. Place raviolis on a plate, spoon the brown butter broth over the top and finish with a drizzle of olive oil.
Makes 8 Servings
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