My parents were visiting us in Tennessee, and my mom had been asking for homemade pasta. She is big fan of butternut squash ravioli, which served as the inspiration of this dinner. The crispy shallots were fantastic and something I will make time and time again!
Ingredients:
Pasta:
400 grams 00’ flour
4 whole eggs
1 egg yolk
1/4 cup semolina flour (for dusting)
Filling:
1 butternut squash, peeled, seeded, and cut into 1 inch cubes
Salt and pepper
1/2 teaspoon nutmeg
Sauce:
4 red peppers
3 tablespoons olive oil
2 cloves garlic, minced
salt and pepper
1 teaspoon Italian seasoning
1/2 cup heavy cream
1/2 cup grated Sartori Montamore cheese, plus more for garnish
Garnish:
2 shallots, thinly sliced
Preparation:
1. Heat oven to 400 degrees. Line a baking sheet with foil. Brush red peppers with olive oil. Bake for 35-40 minutes, turning pepper 2-3 times.
2. Remove skin, stem, and seeds from pepper. Puree roasted red pepper in a food processor or blender.
3. Heat 1 teaspoon olive oil in a saucepan. Saute garlic for 2 minutes. Add red pepper puree, cream and spices. Let simmer.
4. While sauce cooks, heat a pot of water to cook ravioli. Cook for 5-6 minutes.
5. Add cheese to sauce and stir well.
6. Drain ravioli and return to pot. Gently stir in sauce. Top individual servings with cheese.
1. Start by making the pasta dough. Use a kitchen scale to measure the flour by weight. Create a well of pasta flour on a clean kitchen counter. Whisk together eggs in a small bowl and pour into the well. Use a fork to gradually whisk the flour into the eggs. Dough will come together, crumbly at first, but eventually elastic. Knead for about 10 minutes by hand.
2. Wrap dough in plastic wrap and let sit at room temperature for 30-60 minutes to let the gluten develop.
3. While dough is resting, make the filling. In a bowl, stir together ricotta, grated Parmesan, lemon zest, basil, salt, and pepper. Set aside.
4. Prepare 2 baking sheets, dusting with semolina flour to organize your prepared raviolis before boiling them. To make raviolis, divide dough into 6 equal size pieces. Set up pasta roller in the kitchen aid mixer. The roller has thickness settings of 1 through 8. Start on 1 and gradually run through thinner settings until passing through 8. Dust counter with semolina flour and placed rolled out dough. Be careful to only get the semolina on one side of the dough - this makes it much easier to seal the raviolis. Gradually roll out all 6 pieces of dough.
5. To assemble raviolis, place about 1 tablespoon dollops of filling in the center of the dough with about 1 inch of space on each side of the dollops. Fold the dough in half lengthwise, covering the dollops of filling. Use your fingers to form the dough around the filling, removing as much air as possible. Use a ravioli press to stamp out sealed raviolis. Repeat with all dough and filling.
6. In a large skillet, heat olive oil over medium heat. Add shallots, cooking until starting to soften, about 5-8 minutes. Add grape tomatoes and minced garlic. Stir. Deglaze with balsamic vinegar. Let sauce cook down, stir occasionally for about 15 minutes.
7. Add lemon juice to sauce, stirring. Season with salt and pepper. Stir in heavy cream. Turn heat down to low.
8. Fill a pot with heavily salted water. Bring to a strong boil. Cook raviolis in batches until soft, about 7 minutes.
9. Use a slotted spoon to move cooked raviolis from boiling water to sauce pan. Stir into sauce as batches are complete.
10. Add 1/4 cup of pasta cooking water to sauce and stir.
11. Plate raviolis, garnishing with shredded basil and Parmesan cheese.
Ingredients:
Pasta:
400 grams 00’ flour
4 whole eggs
1 egg yolk
1/4 cup semolina flour (for dusting)
Filling:
1 butternut squash, peeled, seeded, and cut into 1 inch cubes
Salt and pepper
1/2 teaspoon nutmeg
Sauce:
4 red peppers
3 tablespoons olive oil
2 cloves garlic, minced
salt and pepper
1 teaspoon Italian seasoning
1/2 cup heavy cream
1/2 cup grated Sartori Montamore cheese, plus more for garnish
Garnish:
2 shallots, thinly sliced
Preparation:
1. Heat oven to 400 degrees. Line a baking sheet with foil. Brush red peppers with olive oil. Bake for 35-40 minutes, turning pepper 2-3 times.
2. Remove skin, stem, and seeds from pepper. Puree roasted red pepper in a food processor or blender.
3. Heat 1 teaspoon olive oil in a saucepan. Saute garlic for 2 minutes. Add red pepper puree, cream and spices. Let simmer.
4. While sauce cooks, heat a pot of water to cook ravioli. Cook for 5-6 minutes.
5. Add cheese to sauce and stir well.
6. Drain ravioli and return to pot. Gently stir in sauce. Top individual servings with cheese.
1. Start by making the pasta dough. Use a kitchen scale to measure the flour by weight. Create a well of pasta flour on a clean kitchen counter. Whisk together eggs in a small bowl and pour into the well. Use a fork to gradually whisk the flour into the eggs. Dough will come together, crumbly at first, but eventually elastic. Knead for about 10 minutes by hand.
2. Wrap dough in plastic wrap and let sit at room temperature for 30-60 minutes to let the gluten develop.
3. While dough is resting, make the filling. In a bowl, stir together ricotta, grated Parmesan, lemon zest, basil, salt, and pepper. Set aside.
4. Prepare 2 baking sheets, dusting with semolina flour to organize your prepared raviolis before boiling them. To make raviolis, divide dough into 6 equal size pieces. Set up pasta roller in the kitchen aid mixer. The roller has thickness settings of 1 through 8. Start on 1 and gradually run through thinner settings until passing through 8. Dust counter with semolina flour and placed rolled out dough. Be careful to only get the semolina on one side of the dough - this makes it much easier to seal the raviolis. Gradually roll out all 6 pieces of dough.
5. To assemble raviolis, place about 1 tablespoon dollops of filling in the center of the dough with about 1 inch of space on each side of the dollops. Fold the dough in half lengthwise, covering the dollops of filling. Use your fingers to form the dough around the filling, removing as much air as possible. Use a ravioli press to stamp out sealed raviolis. Repeat with all dough and filling.
6. In a large skillet, heat olive oil over medium heat. Add shallots, cooking until starting to soften, about 5-8 minutes. Add grape tomatoes and minced garlic. Stir. Deglaze with balsamic vinegar. Let sauce cook down, stir occasionally for about 15 minutes.
7. Add lemon juice to sauce, stirring. Season with salt and pepper. Stir in heavy cream. Turn heat down to low.
8. Fill a pot with heavily salted water. Bring to a strong boil. Cook raviolis in batches until soft, about 7 minutes.
9. Use a slotted spoon to move cooked raviolis from boiling water to sauce pan. Stir into sauce as batches are complete.
10. Add 1/4 cup of pasta cooking water to sauce and stir.
11. Plate raviolis, garnishing with shredded basil and Parmesan cheese.