Something I always wanted to make was pasta from scratch, and when I came across this recipe I knew the time had come to do so. I bought this pasta maker which came to be ideal when you don't want to spend a small fortune for such kind of things, and gave it my first shot. The result was so much worth it, I really said to myself I no longer wanna eat ready-made pasta. I mean the difference is so big.
I think the hardest thing to do, was to handle the dough for the first time and make it reach the perfect thickness because when you put the pasta to the boiling water, then it's cooked really fast (it only took me 2-3 minutes).
So, I used this recipe: (and I didn't really use fresh butternut squash but leftovers from a canned one I had in the fridge)
*also the brown butter sauce is to die for, it really makes the difference.
Butternut Squash Ravioli with Sage Brown Butter sauce (via Camille styles)
For the filling:
· 1/2 butternut squash, seeds removed
· 1 tablespoon olive oil
· 2 tbsp maple syrup
· 1/2 teaspoon ground nutmeg
· 1/4 cup mascarpone cheese
· 2 teaspoons kosher salt
Preheat oven to 425°. On a foil-lined baking sheet, roast butternut squash until tender. Let cool, peel, then mash with olive oil, maple syrup, nutmeg, mascarpone cheese & salt.
For the pasta:
· 4 eggs, plus 2 egg whites, beaten, for egg wash
· 3 cups all-purpose flour, plus additional for dusting
· 1/2 cup water
1. In an electric mixer fitted with a dough hook, add eggs, 1 at a time, and mix. Continue mixing and add all the flour and water; continue mixing until it forms a ball. Sprinkle some flour on work surface, and knead the dough until elastic and smooth. Wrap the dough inplastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
2. Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
3. Dust the counter and dough with flour, and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. Gently press out air pockets around each mound of filling and form a seal. Cut each pillow into squares.
4. Cook the ravioli in plenty of boiling water for 7 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta and top with sage brown butter sauce.
Sage Brown Butter Sauce
· 1 stick butter
· 2 tablespoons chopped sage
· salt and pepper to taste
In a small pan, melt the stick of butter. Add the sage and continue to cook until the butter starts to brown. Remove from the heat.