Pasta Redux: Homemade Ravioli

After last week's attempt at homemade spaghetti, I was encouraged by my results and eager to refine my technique. This time, I was looking for a ravioli recipe -- on the premise that the filling should be easy and it would give me a chance to refine my pasta-rolling out technique. The challenge manifested itself in the form of butternut squash ravioli, courtesy of The Gourmet Cookbook: More than 1000 recipes

The filling was easy and ended up being the home-run I hoped for. The ravioli, was mixed. Essentially, the hand-rolled pasta sheets were still a little too thick (a pasta cookbook I had recommended that ravioli sheets be rolled out to 1/64" thickness!) and when two sheets were layered together, it was just a little too much. I cooked them for a few minutes, until they floated to the surface and wondered whether I should have cooked them longer. I sense future pasta challenges will be in order!



Butternut Squash Ravioli

• 1 butternut squash (about 2 lbs), halved lengthwise & seeded
• 1 tbsp butter
• 1 medium onion, chopped
• 1 1/2 tsp fresh sage, chopped
• 1 clove garlic, minced
• 3 oz. goat cheese, room temperature
• salt & pepper

Roast squash (cut sides down) in a preheated 425 degree oven for about 30-35 minutes, until tender. When cool enough to handle, scoop out the flesh into a medium bowl.

Meanwhile, melt the butter over med-high heat. Add onion, sage and salt & pepper to taste. Cook 5-8 minutes, stirring until onion is browned. Add garlic and cook 1 more minute while stirring. Allow mixture to cool slightly and then add to bowl with squash. Mix in goat cheese and stir until well combined.

For the pasta, we followed the semolina package instructions and rolled out flat. Cut pasta strands into 2.5" wide strips. Spoon 1 tsp of squash mixture onto pasta strands, spaced 2-3" apart. Lightly brush pasta strand with water and place an additional pasta strand directly on top. Cut out into ravioli shapes and place on clean tea towel to dry. Allow ravioli to dry 20-30 minutes before cooking.

Cook pasta 3-5 minutes in batches of boiling water. Scoop out when ravioli floats to the surface (note, I would have cooked longer!)

Walnut-Brown Butter Sauce

• 4 tbsp butter
• 1/3 c. shelled walnuts, chopped
• salt & pepper

Lightly toast walnuts in dry skillet. Melt the butter in the skillet with the walnuts, about 3 minutes, until it starts to brown. Toss with ravioli to coat.