I have been a recent convert to homemade pasta. Once you have tasted it, there really is no going back. The dried boxed variety just doesn’t cut it. It really is very easy to make. Millions of Italians do it every day. There really isn’t any reason why you shouldn’t bring out your inner Antonio (or Gina) and join them. While there are tons of recipes out there, by far the best guide I have come across is Jamie Oliver – 1 egg for every 100g of flour. 00 Italian flour works best. You can see a video here of how to make pasta. A much better (repeatable and quicker) way of making pasta is to use a food processor to initially make the dough and then work it by hand.
Anyway, fall is here and with that has come squash. Many glorious varieties. I use butternut squash often. Usually for a soup. This time I went ahead and decided to make butternut squash ravioli with brown butter sauce. This was pure experimentation and so I don’t have exact proportions. Here goes. Play around with it and do let me know if you make any changes.
INGREDIENTS (Enough for 10 large ravioli)
1/2 butternut squash
1/4 chopped onion
Homemade pasta sheets – about 2 sheets (5 inches by 2 feet) NOTE: You can also use pre-made wonton sheets I am told by reliable sources.
1. Cut the butternut squash in half. Scoop out the seeds.
2. Sprinkle Italian seasoning, salt and pepper on the cut halves and bake the squash in the oven at 450F for about 40 minutes. Finish off by broiling till the squash bubbles (see picture below).
3. Scoop out the squash from the shell and mash it.
4. In a saucepan, heat about 1 tsp of olive oil and cook the chopped onion till transparent.
5. Mix in the butternut squash and adjust seasoning. Keep aside. This is your stuffing.
6. Cut squares of pasta about 4 inches across.
7. Scoop a tsp of filling in the middle of the square and fold across to make triangles. You may want to wet it around the edges to seal them.
8. Boil a pot of water, cook ravioli in rolling boiling, salted water till it floats to the top (about 2 minutes). DO NOT OVERCOOK.
9. In another saucepan, heat 3 Tbsp of unsalted butter till it browns. Essentially you are making ghee here.
10. Drop in a few sage leaves and let them fry in the butter till they are crisp.
11. Spoon a little bit of the butter on each ravioli and top with sage leaves.
12. Serve immediately.
NOTE: This is a dish to be consumed fresh. Do not even attempt refrigeration and nuking with this one. My wife, much to her chagrin, came to this conclusion.