Chez Starz

Nothing beats homemade pasta filled with a delicious filling. Whether it is meat, cheese, or this yummy butternut squash filling, the result is a delicious meal made with love. I paired this ravioli with a brown-butter sage sauce, and it was delicious! No measurements for this one; taste as you go.

Pasta dough ingredients:

Tipo “00” flour

1 egg per 100 grams of flour used

Butternut squash ingredients:

Butternut squash

Extra-virgin olive oil

Butter

Salt

Pepper

Nutmeg, pinch

Fresh sage, chopped (1-2 leaves)

Heavy cream or 1/2 and 1/2

Parmigiano Reggiano, freshly grated

Butter cream sauce ingredients:

3 TBS Butter

1/4 cup shallots, sliced thinly

1 sprig tarragon, stems removed

2-3 sprigs thyme, stems removed

1/4 cup heavy cream

1/4 tsp salt

1/4 tsp pepper

1/4 cup Parmigiana cheese, grated

Directions:

First, make your homemade pasta dough:

Make a mound of flour on your (clean) countertop. In the middle of the flour mound, use your hands to make a small well. Crack the egg inside the well. Using a fork or your hands, lightly beat the egg, then gradually mix it with the flour from the well’s inner edge. 

Gradually work in more flour from the inside of the well until the dough becomes too thick. At this stage, use your fingertips, then your hands. 

Once you’ve used all the flour, knead the dough on a floured surface for about 10 minutes. The dough will become smooth and elastic. If the dough is sticky, dust it lightly with the extra flour you’ve reserved.  Keep kneading until it is no longer sticky. 

To test whether your dough is ready, poke a hole with your finger; if it bounces back, it’s ready.  If you have reached this stage, wrap your dough in plastic wrap and let it stand on your counter for at least 20 minutes. 

Second, make your butternut squash filling:

Peel and cube the butternut squash, then place it on a roasting pan. Drizzle olive oil over the squash, then add salt and pepper. Roast at 400 F until tender; timing depends on the size of the cubes.

Place all butternut squash ingredients in a food processor or blender and blend. Adjust all ingredients to taste.

Next, continue making your pasta:

Start a large pot of boiling water and add salt.

We are lucky to have a KitchenAid with a pasta machine. If you have one of these or a hand-crank pasta machine, follow the directions below. If you do not, you will need to roll out your pasta dough by hand.

Remove the dough from the plastic wrap and cut it into 8 pieces. Cover with a damp cloth to keep it from drying out. 

Flatten the first piece with your hand or a roller. If it is sticky, dust with flour.

Feed your first piece through the pasta machine at the widest setting. After it passes through, adjust the setting to the next level for a thinner width. Continue this process until you have reached the desired width of your pasta (usually at the 2nd thinnest width) 

Once you finish your first sheet, set it aside and repeat these steps for each piece of dough you cut.  You will probably need to dust them with flour. Once you have made all the sheets with your available dough, place the filling on the sheets, 2 finger widths apart, so you can fold over and cut the ravioli shape. Once folded, press gently to seal. Use a fork to gently press the edges to seal further.

Lastly, make the buttercream sauce:

Heat a large skillet over medium heat. Melt 3 tablespoons of butter in the pan. 

Once the butter has melted, add the sliced shallot and sauté for 1-2 minutes, until softened, being careful not to burn. Add the tarragon and thyme leaves. 

Once the shallot has softened, reduce the heat and stir in the heavy cream and Parmesan cheese. Season with salt and pepper. 

Add the cooked ravioli to the sauce and use a spoon to coat it. Serve it over your cooked ravioli. Sprinkle the completed dish with shredded Parmigiana.

Godere!