The last time I made ravioli from scratch was last year in Ravioli with “orange” Stuffing – two ways, it was great and a little unconventional as I deep fried half of them and then use marinara sauce for dipping.
This time, I wanted to make ravioli the conventional way. With a pasta machine, making your own pasta should be a breeze. I made my own using 1 cup of flour with 2 eggs, 1/2 tsp of salt and 2 tbsp of water, knead for 10 minutes until firm and smooth and lay the dough to rest for at least 30 minutes before using.
If you wonder why there are green specks on my dough, it’s because I’ve included some fresh herbs in between the rolling process. I used sage and basil because both plants needed a trim 😛 I made square raviolis initially (hence the picture) but when I realized that I had a round cookie cutter somewhere in my pantry, I made it round instead. They are so much prettier that way.
Butternut squash filling
1.5 cups of chopped butternut squash
4 cloves of garlic unpeeled
2 tablespoon of finely minced carrots
1 tbsp Parmesan
salt and pepper
Heat oven to 350 F.
1. Season your butternut squash in a bowl with some salt, pepper and enough olive oil to coat.
2. Place your butternut squash and the 4 cloves of garlic on a baking tray and bake in the oven for 35minutes.
3. Let them cool for 15 minutes when they are done.
4. Transfer the squash into the food processor, squeeze garlic out of their peels, add your egg, Parmesan in and blitz until you get a smooth paste. Transfer the filling out into a bowl and mix in your minced carrots. Mix well.
5. Set aside, covered, until ready to use.
1. Halve your pasta dough. Roll out your 1/2 of your dough until it is thin but not too thin that it breaks easily. If you want a measurement, I would say it is about 0.05 inches – there have fun measuring. Just estimate how thick or thin you want your ravioli skin to be 🙂
2. Spread the ravioli skin on the counter and put 1 teaspoonful of the filling on the dough. Make at least 2 inches of space in between each filling. Wet the spaces in between each filling with some water or with an eggwash.
3. Roll out the other dough and cover above the filling. With your fingers, seal around each mound to make sure there is no air caught in between the dough and the filling. Once it is secure, use a knife or use a cookie cutter like me, cut out individual raviolis, press on the edges with a fork and place them on a plate while you repeat the same process until all the dough is used up. You will make approximately 18 raviolis with this recipe, depending on the size of each raviolis.
4. Cook the ravioli until they float up and very quickly transfer them to the ice bath.
5. Time to prepare your buerre noisette.
Buerre Noisette Sauce
1/4 cup butter
10 sage leaves
1. Add butter into a pan. Let it simmer until it simmers no more, which means the liquids in the butter has evaporated. You will have a nice oil which will brown slightly and has a wonderful nutty taste and aroma – your butter has become buerre noisette.
2. Quickly toss your ravioli (well drained), into the buerre noisette to coat and to warm the raviolis up again. This should take about 5 minutes.
I really liked this version better because the filling is so creamy and the buerre noisette is a wonderful complement to the raviolis. YUM…i itch to make it again when I have time. It is quite time consuming to make ravioli from scratch but the effort is well worth it. Hey, I made Shanghai soup dumplings from scratch, this is nothing, I can eat this for breakfast! 😛