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.

Pine nut and balsamic vinegar ravioli sauce

The other day I got home late and hungry from climbing at the gym and instead of finding something prepared my wonderful BF, I found my BF soundly asleep after a hard day of work. I was pretty hungry, so I opened the fridge and I threw together a super quick dish. I started with goat cheese ravioli from Trader’s Joe and tried to make a quick sauce to complement them. I chose a pretty bold mix of balsamic vinegar, capers and pine nuts that works best with strongly flavored ravioli. The taste of spinach ravioli would get lost under this mix, but the one of goat cheese is enhanced without getting lost.

Pine nut and balsamic vinegar ravioli sauce

Ingredients

  • ravioli
  • 1 tbs pine nuts
  • 1 tbs capers
  • 1 tsp oregano
  • 1/2 tbs balsamic vinegar
  • EVOO

Directions

  1. First I prepared the water for the ravioli and let it warm up. Then I took a spoon of capers and a spoon of pin nuts and I roughly chopped them both. I warmed up a bit of oil in a small pan and added in the pine nuts and the capers as well as some oregano. I let the pine nuts and capers toast for a couple of minutes and then added a bit of balsamic vinegar. Be careful with the balsamic vinegar, you only want so much that it gives the a hint of flavor, not so much that it will turn the sauce vinegary and picklish. I let the vinegar evaporate and caramelized a bit and then turn off the heat. Finally I cooked the ravioli according to the instructions and dressed them with the sauce.
  2. Next time I think I’ll add some caramelized onion to the mix. I think it should play well with the other ingredients.

Cocoa and gorgonzola ravioli

So a couple of weeks ago Bf’s sister told me about a recipe she made for a dinner with friends. It was home made cocoa pasta dressed with a Gorgonzola based sauce. It got stuck in my head, the way a song does. I don’t know if it happens to you too, but to me it happens quite often. I see something or I get a craving and my mind starts racing and I just have to cook it.

So, I have been thinking about cocoa pasta and blue cheese for a while and yesterday I finally found the time to prepare it. Only I transformed it into ravioli. One of the reasons I decided to go with ravioli, is that I have been meaning to try this technique for cooking ravioli that Teresa of Scatti Golosi suggested in one of her recipes. She observed that, when not cooked immediately, ravioli have a tendency of drying out around the edges and, even worst, going soft in the middle where the filling is. And she found a way of solving the problem.

Cocoa Ravioli with Gorgonzola

The trick is pretty simple, but is also life changing  Parboil the ravioli for a few seconds as you make them, let them dry out and store them in the fridge until you are ready to cook them. Easy enough right? And you get some perfect ravioli. And just like the ones you buy per-packaged, they are ready to be cooked whenever you want. Convenient right?

#SundayPasta: cocoa and gorgonzola ravioli

Ingredients

For the pasta:

    • 2 eggs
    • 1 tbsp unswetened cocoa powder
    • 6 oz. AP flower

For the filling:

    • 2 oz. gorgonzola or other blue cheese
    • 2 oz. ricotta

For the sauce

  • 1/2 pear
  • 1/4 cup walnuts
  • sage
  • butter
  • salt

Directions

For the pasta

    1. Mix all the ingredients and knead them into a smooth dough adding more flour or a bit of water if needed. Place the dough to rest under a bowl for 30 min or so.

For the filling

    1. Blend the ricotta and the gorgonzola together to get a smooth paste.
    2. Place a pot of water on the stove and bring it to a boil.
    3. Assemble the ravioli. I rolled out the pasta to the thinnest setting and then used a ravioli mold like this, but you can use freform the ravioli or use a round or square cookie cutter too.
    4. As the ravioli are ready, cook them in the boiling water for 10-20 seconds. Fish the ravioli out and place on a board covered with a towel or on a cookie rack to dry. Turn them around a couple of times to make sure they dry out on all sides.
    5. Once the ravioli are well dried, place them in the fridge until you are ready to cook them.

For the sauce:

  1. Cook the ravioli in boiling water. In the meantime, melt the butter in a pan until brown. Add the sage, the diced pear and the walnuts. Salt to taste.
  2. Dress the ravioli with the sauce and serve them hot.

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