Autumn Squash Ravioli

Autumn is truly here so bring on the pumpkins and the winter squash!! I'm always looking for ways to cook with the autumn bounty and who doesn't love a seasonal ravioli?

Watch Me Make It

The Recipe

The Pasta

Ingredients:

300 g unbleached all-purpose flour, sifted

3 eggs plus 1 egg yolk (save egg white for filling)

olive oil - weigh out eggs and add enough oil until it weighs 185 g

1/4 tsp salt

Directions:

1. In a food processor, add flour and salt. Pulse to combine.

2. Add in eggs and oil.

3. Process until the dough comes together. Allow to rest for 5 minutes.

4. Move the dough to your work surface and knead for 2 minutes.

5. Wrap dough in plastic wrap allow it to rest for 1 hour. During this time, make filling.

The Filling

Ingredients:

half a large butternut squash, seeded and roasted

1/2 can of pumpkin puree

1/2 chopped onion

2 garlic cloves, minced

1 egg white

1/4 tsp salt

Directions:

1. In a large pan, sauté the onion for several minutes until soft. Add in the garlic and cook for 1 minute.

2. Transfer the onion mixture to a large bowl. Scoop out the flesh of the roasted squash into the bowl. Add pumpkin, egg and salt.

3. Mash the squash and stir to combine.

Assembly

Divide the dough into 4 pieces. Take 1 piece out, leave the other 3 wrapped in plastic. Press the dough into a rectangle, then roll it out. You can continue to roll until the dough is 1/8" thick. If you have a pasta rolling machine, this makes the process a little easier.

Lay the pasta out on a floured surface. Drop small dollops of the filling on the dough, leaving plenty of space between to allow room to seal the ravioli. A rounded teaspoon is enough for small ravioli, use a tablespoon for larger ravioli. Roll out a second sheet of dough in the same sheet. Place it on top of the first. Press to seal around each round of filling, and then cut apart. Use a fork to crimp the edges. Repeat with the other 2 pieces of dough.

Cook the pasta in boiling salted water for about 5 minutes. Work in batches to avoid overcrowding.

Sage Butter Sauce

Ingredients:

1/4 onion, finely diced splash of white wine

1/4 cup unsalted butter

1/4 cup olive oil

3 garlic cloves, minced

3-4 fresh sage leaves, chopped

pinch of salt

freshly ground black pepper

1 TBSP pumpkin puree, option (leftover from making the filling)

1 TBSP brown sugar

1/4 cup pecans or walnuts, chopped

shaved parmesan cheese to finish

Directions:

1. In a large sauté pan, add a drizzle of oil and the diced onion. Cook until tender. Deglaze with a splash of wine.

2. Add the butter to the pan. Melt over low heat and continue to cook for 3 minutes until butter is slightly browned.

3. Add in olive oil, garlic, sage, pumpkin, sugar, nuts, salt and pepper.

4. Allow garlic to cook gently for 1-2 minutes, and then remove from heat.

5. Serve over ravioli, top with additional nuts and shaved parmesan.

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