Wednesday, December 2, 2015

Kabocha Squash Ravioli


Tonight in a wild episode of stress "baking" I decided to roast a kabocha squash and stuff some ravioli with it.  I've never actually made ravioli, but it seemed hard enough that if it turned out, I would be super exited and proud of myself.  

The raviolis turned out gloriously good and I restored all my faith in myself, so productive night over here.  

Kabocha Squash Ravioli 
Serves 6

Fresh pasta sheets (use your favorite recipe) 
1 kabocha squash
2 eggs
1/2 cup heavy cream or half and half
1/4 cup butter 
1/4 tsp nutmeg
1/4 tsp garlic powder
1/4 tsp black pepper
1 tsp salt
1/4 tsp smoked maple syrup (get yourself some!!!!)
1 TBSP of butter for every 10 raviolis 

Cut the squash into 4 equal pieces, roast at 400 degrees, for one hour.  

After it's cooked, carefully scoop out the flesh and mash with butter, cream, spices and syrup (no really, go buy some smoked maple syrup). Taste and add more salt if desired.  Add one egg.  

Make an egg wash with one egg and 1/4 water.  Brush sheet of pasta with egg wash and fill with squash mixture.  Seal each ravioli well.

Place 1tbsp butter and a small bit of finely chopped rosemary in a pan.  

Boil a large pot of salted water and once boiling add 10-20 ravioli. Cook for 4 minutes or until pasta is al dente.  

As pasta is cooking begin heating the pan with the butter, browning it, turning the pan several times so the butter runs through the rosemary.  

When pasta is removed from the water, toss into the browned butter and rosemary.  Top with fresh ground black pepper and enjoy!  

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