Homemade Pasta: Butternut Squash Ravioli

@rorodeiso | Butternut Squash Ravioli | Fresh Homemade Pasta | Rochelle Deiso


Hello Loves! I have been talking about adding recipes to my blog and I am so excited to post my first one! Although everyone is worrying about healthy recipes for the new year (as am I), I find the trick to staying on track is by relieving some of the pressure by having a weekly cheat meal. After eating all of the festive goodies over the holidays, I am trying to go 60 days with only a cheat meal once a week, which will be Sunday dinner. After those 60 days, I will allow a whole cheat day since I will be in better shape and can allow more freedom in my diet. In the Deiso household, we typically reserve Sundays for our cheat meals and so I made this about two Sundays ago after my husband Andrew kept complaining that the store bought frozen raviolis I was serving were not good. He is Italian so I figured to sooth his woes, I should figure out how to make fresh pasta from scratch.

I was actually dreading a complicated recipe and figured that to make fresh homemade pasta, I was going to have to slave all day in the kitchen, with burn gel on hand, and buy a bunch of expensive equipment. Once I started looking up recipes and watched a YouTube video or two, I was shocked about how easy it is to make fresh pasta!!! With only 3 ingredients to make the actual pasta (not including the filling), I wont be buying anymore store bought pasta… as if Andrew would allow it. The taste is also so much better than your local store bought ones and you will know exactly what ingredients are in it and don’t have to worry about any unnecessary ingredients going into your body.

First off, you want to start by making your filling which is super easy. I got the filling recipe from For the Feast and it was delicious:


Butternut Squash Filling:

1 cup of Butternut Squash Puree

1/2 cup of fresh ricotta cheese

1/4 cup of grated parmesan cheese

4 amaretti biscuits (crumbled)

1/4 teaspoon of nutmeg


If you have the time, make this the night before to save you time during assembly and to have the ingredients settle together.

In a medium size bowl, mix the ingredients together with a wooden spoon or spatula and leave in the fridge for at least one hour but preferable overnight.

The next day I am ready to make the pasta. To make fresh homemade pasta, you only need a few ingredients.


Pasta Dough:

1 cup of flour (you’ll need more as you go so keep more nearby)

2 eggs

A little bit of olive oil

Note: This dough recipe is for 2-4 people. If you are cooking for more people or want extra use 1 1/2 cups of flour and 3 eggs. If it is your first time make the bigger batch for you might have mistakes when making your raviolis and will need the extra dough to feed everyone.


Instructions:

  1. With the flour on your kitchen counter you want to create a well in the center of your flour pile.

  2. Crack two eggs and add them into the center  of the well and grab a fork.

  3. Slowly, you want to beat the eggs and start pulling flour from the well using your fork.

  4. Once the mixture starts to thicken and get sticky, put down the fork and put more flour onto your hands or they will start to stick to the dough.

  5. Start using your hands and keep pulling the flour from the well until you have formed a ball

  6. Keep adding flour to your hands and you can even sprinkle some onto the ball and start kneading the dough for about 4-5 minutes on a floured surface and form into a ball once again.

  7. Once you are done, wrap the ball in plastic wrap and set aside for at least one hour.

Now comes the fun part. Grab your pasta maker so we can start rolling out the pasta in sheets.

Note: I looked online and found that pasta makers usually are priced around $70-$100 depending on the brand. I decided to check my local HomeGoods and was able to find one there for $45. There was only one there so it might be a gamble to stop by your local store. If you’re not looking to go in store, I have linked the exact one that I use HERE


Instructions

1. Cut your ball of pasta dough into 3 sections. Take 2 of the sections and wrap them in plastic wrap so the dough does not dry out.

2. Roll the first section into a ball and press with your palms to make a disc about half an inch wide. Start with the pasta setting on 0, running through twice and and then continue on once on settings 1-5 or until it is thin enough to see through. Repeat with the other two sections.

If you are a visual person and want to see a quick tutorial on how to roll your pasta dough into sheets, this one HERE is my favorite. NO fuss or crazy intro’s just visual steps on the proper way to roll out your pasta sheets.

3. Now lay out your sheets on a floured surface so that it does not stick to the countertop. Take the butternut squash filling we made earlier and start spooning small 1 tablespoon amounts onto the pasta sheet with space in between.

4. Wet your finger with some water and SLIGHTLY moisten the edges as well as in between each pile of filling.

Note: Do not use too much water. You do not want your pasta dough to be soaking wet. You just want enough moisture for it to stick.

5. Now you can either fold over the pasta sheet as I did, or, you can put another pasta sheet on top if you’re making larger raviolis  and seal them that way too. Press down all around the raviolis until the pocket is tightly formed and either use a pasta stamp or a pasta wheel cutter, as seen below, to cut your raviolis.

I also found my pasta wheel cutter at HomeGoods for like $2.99. A great option if you have time to shop around. You can also use a fork to crimp the sides more if you feel like it’s needed. I did not do this step but it is an option if you feel like your dough isn’t sticking enough.

Make sure your raviolis are floured on all sides and are not wet so they do not stick to the plate or to each other. I also made raviolis a few more times and found that separating them on a cooking sheet on top of parchment paper works really well too. I also cover my raviolis again with plastic wrap so that they do not dry out.

@rorodeiso | Butternut Squash Ravioli | Fresh Homemade Pasta | Rochelle Deiso

6. Bring a pot of water to a boil and boil your raviolis for about 8-10 min using a wide slotted spoon. Place them in carefully so they do not break. They will rise to the top so do not overcrowd the pot. I did half the raviolis and set them aside while the second half went into the pot. Made sure to try to flip them halfway through so they cook evenly on both sides.

While they are boiling, you can start making the butter sage sauce, which is super simple.


Browned Butter Sage Sauce

2o small fresh sage leaves

4 tablespoons of unsalted butter

OR

2 tablespoons of unsalted butter and 2 tablespoons of truffle butter (Recommended: I did the truffle butter and it was heavenly).

Grated parmesan cheese

Juice of 1/2 a  lemon


Instructions: 

  1. Take a sauté pan or skillet over medium heat

  2. Add the butter of your choice as well as the sage

  3. Stir and wait until the butter starts to sizzle and brown

  4. Remove the pan from the flame and the lemon juice (this will make it sizzle like crazy but will stop the browning process

  5. Once your raviolis are finished cooking. Make sure to drain them and remove any excess liquid and toss into the pan.

@rorodeiso | Butternut Squash Ravioli | Fresh Homemade Pasta | Rochelle Deiso

7. Remove them and toss with parmesan. While hot, I also added a small amount of truffle butter onto the top of each ravioli and I’m telling you it was so delicious. The truffle butter is optional but it really completed the dish. The aroma in your kitchen as well as the taste is phenomenal.

@rorodeiso | Butternut Squash Ravioli | Fresh Homemade Pasta | Rochelle Deiso

8. Go ahead and plate your dish and add a few of the sage leaves from the pan for a garnish.

I hope you all enjoyed this first recipe on the blog and hope to see you again soon! Bon Appétit


RECIPE INGREDIENTS, INSTRUCTIONS, AND TOOLS

TOOLS:

  1. Fork
  2. Hand Pasta Maker
  3. Ravioli Stamp or Ravioli Cutter Wheel

INGREDIENTS:

Butternut Squash filling:

  1. 1 cup of butternut squash puree
  2. 1/2 cup of fresh ricotta cheese
  3. 1/4 cup of grated parmesan cheese
  4. 4 amaretti biscuits (crumbled)
  5. 1/4 teaspoon of nutmeg

Pasta dough:

  1. 1 cup of flour
  2. 2 eggs
  3. drizzle of olive oil

Butter Sage sauce:

  1. 20 fresh sage leaves
  2. 4 tablespoons of butter -OR-  2 tablespoons of unsalted butter and 2 tablespoons of truffle butter (recommended)
  3.  Freshly grated parmesan
  4. Juice of 1/2 lemon

INSTRUCTIONS:

Butternut Squash Filling:

  1. In a medium size bowl, mix the ingredients together with a wooden spoon or spatula and leave in the fridge for at least one hour but preferable overnight.

Pasta Dough:

  1. With the flour on your kitchen counter you want to create a well in the center of your flour pile.
  2. Crack two eggs and add into the center of your well and grab a fork.
  3. Slowly, you want to beat the eggs and start pulling flour from the well.
  4. Once the mixture starts to thicken and get sticky, put down the fork and put more flour onto your hands or they will start to stick to the dough.
  5. Start using your hands and keep pulling the flour from the well until you have formed a ball
  6. Keep adding flour to your hands and you can even sprinkle some onto the ball and start kneading the dough for about 4-5 minutes on a floured surface and form into a ball.
  7. Once you are done, wrap the ball in plastic wrap and set aside for at least one hour.

Raviolis:

  1.  Cut your ball of pasta dough into 3 sections. Take 2 of the sections and wrap them in plastic wrap so the dough does not dry out.

  2.  Roll the first section into a ball and press with your palms to make a disc about half an inch wide. Start with the pasta setting on 0, running through twice and and then continue once on settings 1-5 or until it is thin enough to see through. Repeat with the other two sections.

  3. Now lay out your sheets on a floured surface so that it does not stick to the countertop. Take the butternut squash filling we made earlier and start spooning small 1 tablespoon amounts onto the pasta sheet with space in between.

  4. Wet your finger with some water and SLIGHTLY moisten the edges as well as in between each pile of filling.

    Note: Do not use too much water. You do not want your pasta dough to be soaking wet. You just want enough moisture for it to stick.

  5. Now you can either fold over the pasta sheet as I did, or, you can put another pasta sheet on top if you’re making larger raviolis and seal them by pressing on the edges. Press down all around the raviolis until the pocket is tightly formed and either use a pasta stamp or a pasta wheel cutter, as seen below, to cut your raviolis.

Note: Make sure your raviolis are floured on all sides and not wet so they do not stick to the plate or to each other. I also made raviolis a few more times and found that separating them on a cooking sheet on top of parchment paper works really well too. I also cover my raviolis again with plastic wrap so that they do not dry out.

Browned Butter Sage Sauce:

  1. Take a sauté pan or skillet over medium heat
  2. Add the butter of your choice as well as the sage
  3. Stir and wait until the butter starts to sizzle and starts to brown
  4. Remove the pan from the flame and add the lemon juice (this will make it sizzle like crazy but will stop the browning process
  5. Once your raviolis are finished cooking. Make sure to drain them and remove any excess liquid and toss into the pan.

Assembly:

  1. Bring a pot of water to a boil and boil your raviolis for about 8-10 min. They will rise to the top so do not overcrowd the pot. I did half the raviolis and set them aside while the second half went into the pot. Made sure to try to flip them halfway through so they cook evenly on both sides.

  2. Remove them and toss with parmesan. While hot, I also added a small amount of truffle butter onto each ravioli and I’m telling you it was so delicious. The truffle butter is optional but it really completed the dish and the aroma as well as the taste was phenomenal.

  3. Go ahead and plate your dish and add a few more of the sage from the pan to garnish your dish.

 

 

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