Butternut Squash and Blue Cheese Ravioli
Butternut Squash and Blue Cheese Ravioli
Butternut Squash and Blue Cheese Ravioli

Butternut Squash and Blue Cheese Ravioli

Butternut Squash and Blue Cheese Ravioli

Butternut Squash and Blue Cheese Ravioli

Butternut Squash and Blue Cheese Ravioli

Butternut Squash and Blue Cheese Ravioli
Butternut Squash and Blue Cheese Ravioli

I remember the first time I made pasta. I followed the recipe to the letter, using a fork to carefully whisk the egg and flour together. It seemed like such a foreign concept to me- that something I thought would be so tough to make because it was sold at mass in stores was actually quite simple. A heap of flour, a couple eggs, and a pinch of salt. My first pasta turned out a bit too dry but that was okay, it was the beginning of many pasta making sessions.

Being that my past is as a music teacher, it’s in my blood to harp about practicing. I don’t believe practice makes perfect (such a stupid phrase) but I do believe practice is needed for becoming better and becoming more comfortable. I’ve found over the years that making things like bread and pasta become second nature based on feel. I roughly measure flour and work the dough until it feels right, not too soft or not to dry. It’s become habit for me to always leave the dough just a little sticky before letting it rest then work more flour in as I roll out each piece. It’s a kitchen rhythm all to my own and place I find such peace.

I’m not a huge fan of sauce with ravioli. I feel that if the filling has flavor, it should shine with the accompaniment of a bit of butter and garlic. If you don’t like blue cheese, try goat cheese or even a bit of ricotta.

Butternut Squash and Blue Cheese Ravioli
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: Yields about 18 large ravioli
 
Ingredients
  • Filling
  • 1 small butternut squash
  • 1 ounce blue cheese
  • ¼ teaspoon sea salt
  • ½ teaspoon black pepper
  •  
  • Pasta
  • 1½ cups white whole wheat flour or unbleached all-purpose
  • ¼ teaspoon sea salt
  • 2 large eggs
  • 3 tablespoons water
  •  
  • Sauce
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 shallots, sliced
  • 5-6 sage leaves, minced
Instructions
  1. Preheat oven to 425˚. Slice butternut squash in half and remove seeds. Place cut-side down in a roasting pan and fill with water, about ¼” up the side. Roast until butternut squash is tender, 35-45 minutes (depending on size.) Remove from oven and let cool slightly.
  2. While butternut squash is baking, Combine whole wheat flour and ¼ teaspoon salt on a clean surface. Make a well, add two eggs, and 3 tablespoons of water. Using a fork, whisk eggs and slowly begin to incorporate flour.
  3. Continue to incorporate flour and a paste will soon form. Continue to mix (eventually ditching the fork for your hands) and knead dough into a smooth ball.
  4. Let sit for 20-30 minutes.
  5. Once ready to assemble, scoop out butternut squash and measure about 1½ cups and place in a bowl. Add blue cheese, salt, and pepper; stirring until mixture is well combined.
  6. Using a pasta attachment or rolling pin, roll out pasta. Pasta should be thin but still hold together. Measure out ravioli (if you have a cutter). Spoon mixture 1 hefty tablespoon for each ravioli. Fold dough over and crimp.
  7. Bring a pot of water to a boil. Adding 3-4 ravioli at a time, cook until ravioli float to the top (5-6 minutes.) Remove and continue with remaining ravioli.
  8. Melt butter with olive oil in a large pan. Add shallots and cook until soft, 5-6 minutes. Toss the sage into the pan, along with the cooked ravioli, and cook for 1-2 minutes until everything is well combined.
Notes
*butternut squash filling can be made up to a day ahead of time.

 

Related
Tagged with →