Herbed ravioli with butternut filling and beurre noisette

July 25, 2008

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
olive oil
1 egg
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.

Making the raviolis:
Prepare a big pot filled with water and bring it boil. Don’t forget to salt that water – a lot. Also, prepare a big bowl of icy cold water to cool your raviolis down.

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.

Once that is done, you are ready to serve. Mine is served on a bed of wilted garlicky spinach and a sprinkle of toasted buttersquash seeds.

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! 😛

Related Posts Plugin for WordPress, Blogger...
July 25, 2008 @ 4:02 am

You make them sound so easy 🙂

P.S You are right abt the poutine in Taiwan. I think they have been bastardized! :O

[eatingclub] vancouver || js
July 25, 2008 @ 5:25 am

Looks gorgeous! I love the green specks in the ravioli and I love the filling!

Just wondering: how thin do you roll out the dough? We just made ravioli too and I’m not sure if our dough was rolled out too thin.

The Expedited Writer
July 25, 2008 @ 3:22 pm

Tigerfish: But it is not hard 😀 Yea…there shouldn’t the yellow stuff on the poutine that looks like kraft cheese O_O.

eatingclub: Thsnks! 🙂 I rolled mine dough out as thin as i could – it should be approximately 1/8 of an inch thick.

July 28, 2008 @ 11:20 am

What is Butternut squash?

July 31, 2008 @ 6:47 pm

Awesome! I love butternut ravioli in sage butter. It’s more of a fall / winter dish for me, though. Our garden butternuts are just starting to get big now. Can’t wait to try this recipe once we do harvest them. (Of course, we’ll have to get a pasta maker…)

I like the addition of fresh herbs to the dough. Do you think parsley would go well in this recipe?

Expedited Writer
July 31, 2008 @ 7:39 pm

You could use parsley for sure 🙂

You grow your own butternut squash? That’s so cool, I don’t have a garden so I just make do with my potted herbs for now but I do dream of having my own kitchen with a nice yard where I can plant all sorts of yummy things 🙂

September 3, 2008 @ 7:15 pm

This looks wonderful!! I just saw it today as it was spotlighted on foodbuzz.. 🙂
Very nice picture too! 🙂

The Expedited Writer
September 4, 2008 @ 2:37 am

Hi Laurie, thanks for letting me know about Foodbuzz, it is an honor 🙂

September 27, 2008 @ 11:16 pm

I’m an experienced ravioli maker – man I love this recipe – its a keeper – fantastic taste. Wasn’t hard to make. Originally I was just looking for a way to make ravioli with less fat (no meat, no overwhelming ricotta cheese). But it tastes really great! Thanks for allowing me to continue to enjoy raviolis while helping me keep on my Weight Watchers program.

February 15, 2009 @ 7:00 pm

Made this last night, it was excellent. One thing I did different, when I tasted the filling after removing form the food processor, it was a little bland for my taste. I wanted a more concentrated squash flavor. I also noticed it was a bit to “mushy”. So I spread it into a thin layer on a cookie sheet and put it back in the 350 degree oven. After about 20 minutes (with a few mix it up, put it back in) it was the the perfect consistency and the flavor were really concentrated. I also added some fresh grated nutmeg.

Thanks for the great recipe!

  • Pingback: A little touch of Irish « The Twenties Roar

  • Leave a Reply

    Your email address will not be published. Required fields are marked *