The choice to make ravioli was inspired by a vintage wooden ravioli pin we picked up at Brimfield a while back. The pin creates the ravioli shape when rolled over the pasta. For our ravioli we went with a seasonal filling of creamy butternut squash and ricotta. We paired the ravioli with a classic sage browned butter sauce that is nutty and aromatic, the perfect compliment to the sweetness of the squash.
Photography and Styling: Diana Yen
Styling Assistant: Brenna Paulsen
Makes about 5 dozen
3 1/2 cups all-purpose flour
5 large eggs plus 1 egg yolk
1 teaspoon extra-virgin olive oil
1 teaspoon salt
1 tablespoon unsalted butter
1/2 of a shallot, finely minced
½ of a medium sized butternut squash (about a pound)
1 tablespoon extra-virgin olive oil
pinch of black pepper
1 tablespoon heavy cream
½ cup ricotta
5 tablespoons freshly grated pecorino romano cheese
pinch of freshly grated nutmeg
sage browned butter sauce (recipe follows)
candied butternut squash seeds (recipe follows)
On a clean work surface mound flour in the center. Create a well in the middle. Crack 5 eggs into the well and stir with a fork until yolks and white mix. Add the olive oil and 1/2 teaspoon salt. Mix until combined. Slowly mix flour into eggs from sides of well. Work all of the flour into eggs and then begin kneading the dough. Need the dough for 8 minutes or until it looks smooth on the surface. Form a disc with the dough. Place dough under an inverted bowl and allow to rest for at least and hour.
Once dough has rested cut in half and flour the work surface lightly and start stretching the dough around the edges using your fingertips and allowing the weight of the dough to stretch the side you’re holding. Do this until the dough has stretched to double it’s previous size then start rolling with a rolling pin until it is as thin as thin as possible. Place the first sheet on a baking sheet while you stretch out the other half in the same manner. Both sheets should be paper thin.
Preheat the oven to 400 degrees. Sautee shallots in butter until soft. Place halves of squash on a sheet pan and coat with olive oil, 1/2 teaspoon salt and pinch of pepper. Cover with foil and bake for an hour, or until tender and lightly browned. Let cool slightly. Scoop out contents of squash from the peel and place in food processor. Process the squash, shallots and cream and puree until smooth. Transfer the puree to a bowl. Stir in the ricotta, pecorino romano and nutmeg and season with salt and pepper. Stir in the egg yolk.
On a clean work surface lay the first sheet of pasta down and roll over it with your special ravioli pin. Place a ½ teaspoon of filling into the middle of the indentations you see from the ravioli pin. Once you’ve filled all of the indentations carefully place the top sheet of pasta onto the bottom one that has the filling. Then line up the ravioli pin with the indentation lines and press firmly, rolling across the sheet of pasta. Then use a fluted pastry wheel to cut the ravioli squares out. The fluted pastry wheel will seal in the filling and the edges of the ravioli.
Allow a large pot of salted water to come to a boil. Cook ravioli in batches, so not to crowd, until al dente and floating at the surface, about 5-6 minutes. Drain and toss with browned butter and top with candied squash seeds. Ravioli can be made ahead of time, kept in a sealed container and frozen up to one month.
Note: If you don't have a ravioli pin, you can use either a pasta machine to roll the dough or use a rolling pin. Drop the filling in 1 inch intervals on the sheet of pasta, place another sheet of dough on top and seal edges with fingers. Finish by cutting with a fluted pastry wheel.
Sage Browned Butter Sauce
1 stick of unsalted butter
12 sage leaves, torn
a pinch of salt
Tear sage leaves into small pieces. Heat butter, torn sage, and salt in a large skillet over medium high heat until aromatic and browned, not burned. About 3-5 minutes.
Candied Butternut Squash Seeds
All of the seeds from the inside of the butternut squash, removed from pulp
1/2 tablespoon olive oil
1 teaspoon salt
1 tablespoon sugar
pinch of cinnamon
pinch of paprika
pinch of garlic powder
Preheat oven to 375 degrees. In a small saucepan add the seeds to boiling water and let cook for 10 minutes. Remove and rinse with cool water and place onto a baking sheet lined with paper towels. Once dry coat seeds with oil, salt, sugar, cinnamon, paprika, and garlic powder. Distribute evenly on a parchment lined baking sheet. Cook seeds until colden brown, about 10-15 minutes. Allow to cool.