by cheese1227
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cheese1227's Notes:
Expand14 ounces of 00 pasta flour (about 2 ½ cups) Ask a question about this ingredient
4 eggs Ask a question about this ingredient
Semolina flour for dusting surface when you are stretching it Ask a question about this ingredient
1 lb peeled butternut squash, cut up in 1-inch pieces Ask a question about this ingredient
Kosher salt Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 medium onion, peeled and diced small Ask a question about this ingredient
1 garlic clove, peeled and ground to a paste with 1 teaspoon of kosher salt Ask a question about this ingredient
2 Tablespoons real maple syrup Ask a question about this ingredient
1 teaspoon freshly ground pepper Ask a question about this ingredient
6 ounces, unsalted butter, divided Ask a question about this ingredient
40 small, whole sage leaves, divided Ask a question about this ingredient
2 small wedges of lemon Ask a question about this ingredient
Place the flour and the eggs in a food processor bowl and pulse until the mixture is the texture of grainy sand. On a work surface dusted with flour, turn out the dough and knead it for 4-5 minutes until its skin it soft to the touch, like a baby’s skin. Form it into a disk, cover completely with plastic and let it rest in the fridge for at least 30 minutes, but as long as overnight.
Ask a question about this stepToss the squash in olive oil and roast them at about 375 degrees until tender. Timing will vary based on how big your have cut your pieces. Once fork tender remove the squash from the oven and cool slightly.
Ask a question about this stepPlace the squash in the tub of a food processor with maple syrup, garlic/salt paste, and freshly ground black pepper. Pulse until you get a creamy puree. Put puree into a medium sized bowl.
Ask a question about this stepSauté chopped onions in olive oil until they are soft, but not browned. Stir onions into the puree and cool completely.
Ask a question about this stepScore the pasta dough disk in eight equal triangles. Working with one piece at a time (cover the remainder with plastic wrap), use a pasta press machine to roll the dough into sheets that have a 1 mm thickness and are about 4 inches wide. Lay the sheet on a lightly floured surface. On the top half of the sheet, about every 2 inches put a tablespoon puree. Take your finger, dip it in cold water and run your wet finger around each dab of puree. Fold the bottom half of the sheet upwards to cover the dabs of puree. Seal each bubble of puree tightly and cut them apart.
Ask a question about this stepPlace the stuffed ravioli on a sheet tray dusted with semolina or cornmeal and have them dry for about 30 minutes or so.
Ask a question about this stepWhile the ravioli cooks, melt butter over medium heat in a large skill. Once the butter is melted, add the sage leaves. The butter will foam and the leaves will crisp up. As soon as the butter starts to turn brown, remove the pan from the heat and squeeze the juice of the lemons into it. Drain the ravioli, turn them into the pan with the sage butter sauce and coat all of them completely.
Ask a question about this stepPlate the ravioli (I like to sprinkle a little sea salt and freshly ground pepper over them) and serve immediately.
Ask a question about this stepOhh, the hazelnuts is a detail I think I am going to need to borrow from your mom. Thanks.
This is so amazing! Love your use of sage. I keep trying to get back to work, but since I am doing online research, it is just too tempting to keep peeking over these recipes this week as they are filed. OK, I just have to stop visiting this site further until later!
Fany is the author of My Sweet Mexico and Paletas.
My mom makes a similar ravioli at Christmas time --using butternut instead of pumpkin for the same reason you do--and sprinkles them with toasted hazelnuts. I start looking forward to them every year around now!