Simple butternut squash ravioli

I finally got around to use the half butternut squash that has been in my fridge for the past month or so. I decided to make some ravioli. Last time i did pasta I found it easier than I remembered so I give it a try and tried again. And it actually ended up being pretty fast. It took me about 40 min to do the ravioli which is not that bad.
This recipe is called “simple butternut squash ravioli” because I didn’t use the traditional recipes that includes mostrada and amaretti. Theoretically the addition of those two ingredients is fundamental to get real “tortelli di zucca”, but they are quite difficult to find over here, so this time I tried this version with no mostarda or amaretti, and have to say they turn out pretty well anyway!

Simple butternut squash ravioli

Ingredients

  • Filling
  • -half butternut squash
  • -2 oz. parmesan
  • -sage
  • -nutmeg
  • -pepper
  • -salt
  • Pasta
  • -3.5 oz. flour
  • -1 egg
  • -1 spoon EVOO
  • -salt
  • Sauce
  • -butter
  • -sage
  • -grated parmesan
  • -garlic (optional)

Directions

  1. First I cut up the butternut squash, wrapped it in aluminum foil and placed it in the oven at 400F. While the squash was roasting, I prepared the pasta. I mixed 1 egg with 3.5 oz of flour a pinch of salt and a spoon of oil in the food processor. When the pasta was well kneaded I placed under a cup to rest. I then started working on the filling. I blended the butternut squash with parmesan, salt, pepper, sage and nutmeg. Finally, using my pasta maker, I rolled the pasta out into two long strips of pasta. I placed a strip of pasta over my ravioli maker and filled the holes with the butternut squash filling. I then bent the rest of the pasta strip over the half ravioli and then pressed a pin roll to seal the ravioli. Finally, I took the ravioli out of the ravioli maker and placed them on a abundantly floured wooden tray. If you don’t have a ravioli maker use a pasty cutter or a knife to cut the ravioli.
  2. Cook the ravioli as usual in simmering water (if the boil is too strong they will break) and dress them simply with grated parmesan and browned butter in which you have roasted some sage and possibly a whole garlic clove.

Sausage and butternut squash pizzoccheri

Pizzoccheri are an Italian buckwheat pasta typically of the mountain area to the North of Milan. They are traditionally boiled with potatoes and green and served oozing with oodles of butter and cheese. They are delicious! And incredibly heavy. I have them once or twice a year in the traditional version and spend the rest of the year shedding those 300lb I gain eating them 😉

But pizzoccheri are quite delicious in a number of ways. A great paring is with pumpkin or squash. There is something about the sweetness of squash that goes great with the heartiness and slight bitterness of pizzoccheri and the sausage gives it a bit more decadence.

Sausage and butternut squash pizzoccheri

Sausage and butternut squash pizzoccheri

Ingredients

  • 5oz. pizzoccheri
  • 1 sausage
  • 1/2 butternut squash
  • rosemary
  • garlic
  • salt

Directions

  1. Start boiling the water in a large pot. While you wait for it to boil clean and dice the squash. When the water starts boiling salt it, and then add the squash and the pizzoccheri. They will take about 15 to 20 minutes to cook.
  2. While the pizzoccheri and the squash are boiling, cook the diced sausage with some rosemary and a crushed clove of garlic in a non stick pan. Don’t worry about adding fats, the sausage will render plenty of fat, no need for any additional fat.
  3. When the pasta and the squash are ready, drain them and sautee everything together quickly. Serve hot.