Ok…. So, National Ravioli Day was actually Tuesday (March 20th) and I’m a horrible human being for posting this late. BUT, HOMEMADE RAVIOLI EVERYONE!!! You have to forgive me because life got in the way (o.k… work.) but, I had time today and decided to have my own belated Ravioli Day!
… Probably how my ravioli will turn out!
Butternut Squash Ravioli With a Truffle Butter Sauce
Ingredients for the Dough
- 2 cups Cake Flour
- 1 cup All-Purpose Flour, plus extra for dusting
- 2 Large egg yolks, at room temperature
- 1/8 teaspoon Kosher Salt
- 1/4 cup Extra Virgin Olive Oil
Ingredients for the Butternut Squash Filling
- 1 large Butternut Squash
- 1 tbsp Olive Oil
- 2 cloves of Garlic
- 1/2 cup chopped Onion
- 4 tbsp Marscapone Cheese
- 1/4 tsp Nutmeg
Ingredients for the Truffle Oil Sauce
- 1/4 cup white balsamic vinegar
- 1/4 cup dry white wine
- 1 teaspoon heavy cream (whipping cream)
- 1/4-1/2 cup cold unsalted butter , cut into 1/2 inch cubes
- 1 tbsp lemon juice
- 1/2 tsp black (or white) truffle oil
Directions for Dough
1.Place the cake flour, all-purpose dlour, egg yolks and salt in a food processor or stand mixer. Pulse to combine, or turn on at low speed. With the machine running, gradually add the oil then 1/3 to 1/2 cup of water until the mixture forms a dough(the dough should stick together if pinched between your fingers). If necessary, add additional water, 1 teaspoon at a time if the dough is dry.
2.Place the dough on a lightly floured surface. Gather the dough into a ball and knead until the dough is smooth and shiny, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.
Directions for Filling
1.Peel and chop the butternut squash. Spread it on a pan, drizzle with olive oil and season with salt and pepper. Roast at 400 degrees for 25 – 30 mins until squash is fork tender.
2.Sauté onions and garlic in a little olive oil till soft and translucent.
3.Place 2 cups of the squash in food processor with sautéed garlic, chopped onion and marscapone cheese. Puree the shit out of it. Make it smooth. Season with salt and pepper to taste and make ravioli.
Directions for Ravioli
1. Roll out the dough using a pasta roller, or rolling pin. Roll into a long thin strip (No. Those are not my hands. Lol!) Had my man doing this while I was making the filling.
2.Lie it out putting a small scoop of filling spaced apart by a couple of inches.
3.Brush on some egg wash (an egg beaten with about a tsp of water) and top with the other half of the strip of pasta dough *VERY IMPORTANT!! When pushing down the top make sure to get all of the air out of it. Push down around the filling and make sure there are no empty pockets or water will get in and make your filling soggy!*
4.Use something sharp to cut ravioli. You can make squares with a knife, or circles with a round cutter,
Directions for the Sauce
1.Combine the vinegar and white wine in a saucepan on medium heat. Reduce until the liquid forms a light syrup.
2.Reduce the heat and add the teaspoon of cream. I often heat the cream first because I find that it curdles less if you heat it first. I hate it when things curdle…
1. Heat some butter in a pan and throw in some Fresh Sage leaves, until slightly crispy
2.Boil water and place pasta in once boiled *Fresh pasta does not take long to cook! About 2 minutes. Do not wander away!*
3.Top with sauce and sage leaf.