butternut squash raviolini

prep time:  tbd
cook time:  tbd
servings:  8 - 10

filling ingredients:
2 medium - large butternut squash - cut lengthwise and then horizontally with seeds and flesh removed
olive oil

raviolini ingredients:
7 cups pasta flour
8 eggs
1/4 cup olive oil

sauce ingredients:
2 sticks of butter
20 sage leaves
1 lemon

filling steps:
1.  preheat oven to 400 degrees.  line a large baking sheet with parchment paper.  drizzle the parchment with olive oil.  lay the pieces of squash flesh side down on to the baking sheet.

2.  place into the oven and cook until soft and light brown, about 1 1/2 hours.  remove from oven and let cool.

3.  using a large metal spoon, scrape the flesh from the skin into a large bowl.  season with salt and pepper to taste.  if prefer, run the flesh through a mill or food processor until smooth.

raviolini steps:
1.  add flour to the bowl of an electric mixer fitted with a dough hook.  with the setting on low, add eggs one at a time and mix.  drizzle in oil and continue to mix all the flour until it forms a ball.

2.  on a wooden cutting board sprinkle some flour and place the dough on top.  knead the dough until smooth and elastic.  wrap in plastic and let rest for about 20 minutes.

3.  slice the dough into quarters.  take the first quarter and feed it through the pasta machine on the widest setting.  keep feeding the past through the machine turning the nob until you reach the narrowest setting.  the dough should be paper-thin.

4.  cut the sheets of dough in half lengthwise.  lay sheets on a clean, flour dusted surface.  place a teaspoon of filling about 2 inches apart onto the dough.  fold the dough twice over the filling until you have one long parcel.  using a pizza cutter, slice the parcel into raviolini and seal the edges by pressing down on them with your fingers.  repeat with the rest of the dough and the filling.

5.  drop the pasta in salted boiling water until they rise, about 5 minutes.

sauce steps:
1.  in a large saucepan over medium heat, melt the butter with the sage until the butter begins to brown.  remove from heat.  drop the cooked raviolini into the saucepan and toss to coat.  grate the zest of one lemon and toss again to combine.  season with salt and parmesan to taste.

- goop, november 2013

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