Ingredients

1 small or medium butternut squash
1 medium shallot
2 sprigs of rosemary
4 slices of bacon
Salt
1 ball of handmade dough
(recipe here)
1 beaten egg

3 Tablespoons Butter
1 cup grated Parmigiano Reggiano

Kitchen Tools

Pastry Roller or Rolling Pin
Pastry Scraper or Knife
Pasta Roller
Ravioli Press or Cookie Cutter

Directions

After you spent all that time and effort making pasta dough by hand (or buying pre made sheets) you have the fun of deciding what type of pasta you want to make. You can make  fettuccine, linguine, pappardelle and more. I decided to make ravioli! The best part of making ravioli is that you can fill it with almost anything you imagine. 

Peel the butternut squash. My squash was medium sized so I only used the top and saved the hollow bottom for another use. Dice the squash into 1/4 inch cubes. Dice the shallots into 1/4 inch slices. Remove the rosemary leaves from the stalk and finely chop.

Fry bacon on medium-high heat until it is crispy, but not burnt. Hint: remove from the pan a minute or so before it looks ready, it will be wonderfully crisp. Remove from pan and place on paper towels to drain. The bacon I use rendered about 2 tablespoons of oil. If you have more then that then  just pour the extra oil into a heatproof container. When bacon is cool pulse in a food processor or chop into very small pieces.

Reduce heat to medium and add the diced butternut squash, diced shallot and chopped rosemary. Season generously with salt.

Cook for 10-15 minutes until the squash is tender. The squash should be slightly firm when chewed. If the squash begins to break down then remove from heat as it is cooked. Season to taste. Set aside to cool. When cool, mix the crushed bacon with the butternut squash mixture. 

Flour your surface, unwrap and flour the pasta dough and cut off a small piece. Be sure to flour the dough thoroughly throughout the entire process. Roll out the dough so it's thin enough to be rolled through the pasta machine on it's thickest setting.

When you roll the pasta, you want it to be long and not too wide. The width should be a little less wide then the diameter of the ravioli press (the width will increase when the dough is rolled thinner and it will be wide enough for the ravioli press). 

Roll the pasta through the pasta roller on it's widest setting. On my Imperia, it's 6. Run it through a few times on the widest setting. (If the dough is too wide then fold it twice over itself and run it through the roller a few more times. Repeat this until you get the shape mentioned above.) Turn the roller to a thinner setting by one notch. Run the pasta through 2-4 times and repeat thinning out the pasta to the second to last notch ( on my Imperia, it's 2). I don't thin out the dough on the lowest setting so the ravioli will be sturdier and have a nice bite when cooked.

Cut the sheet of past in half, or into fours if it is really long. Line up your two lengths of pasta. Brush beaten egg onto both sections of pasta. The egg will help seal the pasta and  Spoon about half a spoonful of the butternut squash mixture into small heaps on the pasta with about an inch between them. 

Place the other section of pasta, egg side down over the spooned mixture. Press around the heaps pushing the air out. If there is air in the ravioli then they will burst when cooking. Use the ravioli press or a round cookie cutter to punch out the individual raviolis. If using a cookie cutter be sure to firmly press all around the ravioli to seal the pasta.

Place individual raviolis onto a floured cookie sheet or on a large, flat container. 

When you are close to completing your ravioli, boil a large pot of water. Salt the water, it should taste like ocean water. You want the water to be on a low boil so the ravioli don't break.

In the mean time melt butter in a pan on low heat. When the butter is melted turn off heat. Cook ravioli for 1-2 minutes. Remove the ravioli from the water and immediately put in the pan with the melted butter. Don't fully strain the ravioli, you want the pasta water. It will help create a sauce.

Turn the heat to medium and add half the grated parmigiano reggiano. Stir until melted. Turn off heat and stir in the remaining cheese. Serve immediately!

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