It’s pretty obvious that I love butternut squash, but we also had butternut squash left over from making butternut squash risotto https://ourfunstuff.wordpress.com/2014/12/26/scrumptious-butternut-squash-risotto/.
So after thinking about what to make with the left-overs, I decided that it would be worth a try to make home-made butternut squash ravioli. I couldn’t have done without the help of Hans. He did all of the hard work from making the dough to making the ravioli. So here is what we did.
Ingredients for the pasta dough (60 ravioli):
1.5-2 cups semolina flour
1.5-2 cups regular flour
4 large eggs
1 teaspoon olive oil (we used basil-flavored olive oil)
1/2 teaspoon coarse sea salt
Ingredients for the ravioli filling:
1 tablespoon butter
1 tablespoon olive oil
1/2 butternut squash, sautéed
salt, pepper, and chili powder, to taste
grated Pecorino Romano cheese, to taste
1. Add flour to a medium bowl and create a deep, wide well in the center. Pour the eggs, olive oil, and salt into the well. Start by mixing the eggs with a fork and then slowly start mixing the flour in from the sides. Once the dough starts to move as a unit, empty the bowl onto a floured surface and knead the dough by hand for several minutes, or until the dough forms a nice ball.The dough should be smooth and homogenous. Knead in more flour, if it still feels sticky.
2. Cut the dough into smaller pieces to be run through the pasta maker. We started with size 1 and slowly increased the level to 5. Level 5 yields a thin layer of dough that we laid out flat to use to make the ravioli.
3. Peel the butternut squash and cut into cubes. Heat the butter and olive oil in medium-size pan. We sautéed the whole butternut squash and used half of the sautéed butternut squash for Butternut Squash Risotto and the other half for this recipe. Add the salt, pepper, and chili powder. Once the butternut squash has been sautéed, use potato masher to mash the butternut squash. Add a bit of freshly grated Pecorino Romano cheese and stir until mixed.
4. Place about half a teaspoon of mashed butternut squash onto the dough. Leave some space between the mashed butternut squash to be able to shape distinct ravioli. Cover with another strip of rolled out ravioli dough. Gently press down on the edges to seal each ravioli. Cut the ravioli. This dough and half of the butternut squash will make approximately 60 ravioli.
5. Place ravioli into rapidly boiling water and cook for 4-5 minutes, or until dough is done. Meanwhile, melt 2 tablespoons of butter in a small pan. Drain ravioli. Arrange on plate or in flat bowl. Drizzle with a bit of melted butter and sprinkle with more cheese shavings. Enjoy!
Note: We froze half of the raviolis before cooking them. We arranged them on a tray with minimal overlap and placed them in the freezer overnight. This should prevent the raviolis to stick to themselves. We moved the raviolis into a labeled freezer bag for later use. =)
Ravioli dough inspiration came from: http://www.finecooking.com/recipes/ravioli-pasta-dough.aspx