I fell in love with making pasta in high school. I took a Creative Foods class with one of the greatest teachers ever (it’s probably because she’s British and we loved getting her to say “butter” with a hard “R” sound). One of our tasks one week was to prepare fresh pasta. The whole process was absolutely nuts with 4 people to a kitchen station. After that class, I pined away for fresh pasta, but never again made my own. Until I got married. And someone was actually crazy enough to purchase a pasta machine I had put on our registry like we would USE it.
And DID WE USE IT! First of all, I was STOKED, so I’m surprised I didn’t just rip it out of its box right away. But yes, we totally did! We used to have “Pasta Wednesdays” and make fresh pasta together. J likes to knead (the hard, dirty work), and I like to roll. It’s very therapeutic. We haven’t opened it since we moved into our new house (whoops, oh hay, 11 months), and I thought it was time. However…I did this the other day when he was busy – and I was not anticipating what it would be like to do this by yourself…you just need more arms!
This recipe is a great way to impress someone. It can look so fancy, but once you get the hang of it (ahem, get the pasta rolled out), it takes no time at all. Plan on having a Valentine’s “honey-look-what-I-made” date? This would be a great option! You really can’t go wrong with the savory flavors in this butternut squash ravioli! It’s a little sweet, full of spices, and goes perfect with some browned butter and crispy sage. Confession: my sage got soggy while I was waiting to shoot this. So, it’s not in any photos. Sad day.
How to Make Ravs: There are many ways you can make ravioli, depending on the “look” you’re going for. You can use Ravioli Stamps, pinch your own, a fancy motorized machine for your mixer, using a pastry cutter, or using a mold. You do whatever makes you happy. I used a mold. I bought mine at Williams-Sonoma, but this one is similar (and probably better) (*and if you buy any of the ones mentioned, I’ll get a commission!).
I had so much fun breaking out the old tools again. I can’t wait to make more – I got a drying rack for Christmas!
Good luck and enJOY!
Butternut Squash Ravioli with Brown Butter and Crispy Sage
- 2 C. flour
- 1 t. salt
- 3 eggs
- 1 T. olive oil
- 3/4 C. roasted butternut squash purée local
- 1/2 C. fresh ricotta cheese
- 1/2 C. grated Parmesan cheese
- 1/8 t. cinnamon
- Pinch of freshly ground nutmeg
- Salt and pepper
- 5 T. Butter
- 6-8 fresh sage leaves
- Non-stick spray
- Combine flour and salt in a standing mixer fitted with a dough hook.
- Add in the eggs, one at a time and continue to stir. (They should start to pull flour in from the sides into a well in the center.)
- Stream in 1 T. olive oil.
- When most of the dough starts to form a ball, remove from the mixer.
- Knead on a floured surface for 10 minutes. It should become smooth and elastic.
- Lightly coat with olive oil, wrap in plastic wrap, and let it rest for 30 minutes.
- Roll out pasta with your pasta machine (or by hand) until the dough is thin enough to see light through. (On our pasta machine, I only went down to 2 instead of 1.)
- Combine all filling ingredients together. Set aside.
- Prepare your pasta with filling in whatever fashion you'd like – hand folding, molding, machine, whatever!
- Drop pasta into boiling water for 3-5 minutes, or until cooked through.
- Brown butter in a skillet, and flash fry sage in the butter.
- Pour butter over pasta and serve!