Ahhh this weekend gave me a run for my money. I had my entire family in town due to a death in the family and when you have an Irish funeral, your liver along with the scale goes out the window. Which sounds pretty much like my life on an every day basis, but it was a little more… enhanced.
I wanted to bring some extra comfort into the meals I was going to be serving family that was staying with me, however I didn’t want the meal to be too heavy. I decided to introduce two different types of homemade ravioli, one coming from some fall inspiration and an all time classic that I’ll be sharing with you today…. roasted butternut squash ravioli with diced shallots & a mix of ricotta and parmesan cheese wrapped in a home made egg noodle (ravioli). I then made a classic brown butter sauce with sage to compliment the delicious sweetness of the butternut squash and the bitey kick that the shallot delivers. Bitey? Sure, why the hell not.
Now onto the pasta… I used a VERY basic egg noodle recipe for the ravioli. Click here for the recipe post/instructions.
I HIGHLY recommend a pasta roller, I HAVE attempted this all by hand and honestly it took me almost an hour to roll out the dough to deliver the thinness that I needed and even that was still too thick. Pasta dough is tough. There is a reason why they have a specific roller for it or else everyone would be rolling it by hand (it IS possible to do it by hand, but you’ll never want to make pasta ever again). So please don’t be intimidated by having to go purchase a gadget to roll out pasta dough. I promise you’ll get your moneys worth out of this purchase. I used an Imperia Pasta Roller (which was gifted to me) and you can purchase it at William Sonoma, ask for a promotional discount of 2o percent. They will usually honor that. GREAT customer service (hire me part-time please….!) I also saw that Target has a pasta roller for half the price, not sure how great it is, but all you need to do is roll a sheet of dough (nothing fancy) so I’m sure its fine. If not they have a great return policy so just hold on to your receipt.
I also used a biscuit cutter for shaping this particular ravioli! It was all I had at the time and honestly it worked great. I actually had purchased a ravioli stamp and plan on returning it as it was terrible and was causing me some serious anxiety. It wouldn’t stamp through the dough and made a giant ugly mess of ravioli that looked unappetizing/like my 16 month old made it.
For the filling I roasted my butternut squash in the oven (bought precut cubes because I’m a sucker and I also needed to save time since I was cooking this during my sons nap). I sautéed my diced shallots in a little bit of olive oil until translucent. I blended the two together in a food processor until smooth and then mixed in my ricotta & freshly grated parmesan. I added a little bit of salt which pulled it all together. The ravioli filling is meant to have a strong bold flavor, it needs to be able to stand out over the noodle and sauce. For the sauce I browned some butter in a pan, added a little bit of salt and pepper and then added just a couple of chopped sage leaves, as they can be very overpowering so you must be careful. A little goes a long way!
I know my explanation is much lengthier than most of my recipes (thus far) but I DON’T want you to be intimidated! ALSO this is KILLER first date shit. Seriously. I know I have a couple of “seal the deal” recipes….. this is definitely one of them (and since my dating life is non-exsistent you’ll have to test it out and let me know how it goes). This is also great if you aren’t going on a date and really just want to treat yourself……………. I do that a lot.
Another great thing about making your own pasta, it eventually becomes more affordable and leaves you with a lot to freeze. I have about six additional meals of this sitting in my freezer waiting to be boiled. Great for you hard working college kiddos, 9-5’ers, moms, dads, anyone who feels like there aren’t enough hours in the day. Make this and you’ll have meals ready to go.
**** he uses egg yolk for sealing the dough and brushes the whole thing. I only use water (bc I find egg yolk to be too sticky) and i only brush outer area of where dough is going to be sealed. Just a personal preference! I know there are plenty of ravioli videos out there, I just really like his accent so I chose to show you this one 😉
Seal the deal recipe?! I’m in 😉
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