Yep. This is happening. Squash. AGAIN. It all started out with just one little pumpkin… And…
(I lead a very exciting life.)
This dish has a lovely POP of color courtesy of the butternut squash. I realize that it has quite a few components, but the basil oil takes only a few minutes and the sauce, once the squash is roasted, is done in no time. The filling and the pasta dough can be made days in advance and stored in the fridge until needed.
I recently did another pasta post, so I will be reiterating a few points I made on pasta machines and the rolling process.
Yield: 8 servings
- 1/2 cup packed fresh basil leaves
- 1 1/2 cups canola oil
Combine the oil and basil in a blender and puree. Pour the mixture into a saucepan and bring it just up to a simmer. Remove it from the heat and pass the oil through a fine sieve such as cheese cloth or a chinois. I used a tea strainer and it worked great. Store the oil in a squirt bottle or airtight container in the fridge. It should be a nice bright green color!
Butternut Squash Sauce
- 1 large butternut squash
- 1 -2 cups vegetable or chicken stock
- 2 sprigs of fresh thyme
- 1/4 cup heavy cream
- salt and white pepper to taste
Preheat the oven to 375 degrees. Split the squash down the middle and scrape out the seeds. Rub a small amount of oil over the surface of the squash before placing it, fleshy side down, on a sheet pan. Roast it in the oven for about 30-45 minutes. It will be fork tender when done.
Remove squash from the oven and scrape the flesh out into blender/food processor. Add the stock and puree until smooth (you can add more stock if necessary). Pour the puree into a sauce pan and add the thyme. Simmer the puree until heated thoroughly. Finish the sauce with cream, salt and white pepper.
*** This can also be made into a soup. Simply add more stock until you get a soupy consistency and adjust seasonings. Serve it with some basil oil drizzled on top and crostini on the side.
- 2 cups semolina flour
- 1 cup all purpose flour
- 1 1/2 teaspoons kosher salt
- 1 egg
- 2 teaspoons olive oil
- 1/8 cup white wine
- water as need
Combine all dry ingredients in a stand mixer fitted with a hook and make a well in the center. Crack the egg in the well. Start the mixer on medium speed and stream in the oil and white wine. Allow the dough to knead until a stiff dough forms. If it seems too dry then add some water a teaspoon at a time.
Wrap the dough tightly in plastic wrap and let it chill in the fridge while you make the filling.
- 4 ounces cream cheese, room temp
- 4 ounces goat cheese
- 1 Tbsp butter
- 1 pint white button mushrooms, chopped (or whatever mushroom you prefer)
- 1 sprig fresh oregano, finely chopped
- Salt and pepper to taste
Saute mushrooms in butter over medium heat until dark and tender. Combine the mushrooms and all ingredients in a mixing bowl using a rubber spatula. Cover with plastic wrap and store in the fridge while you get your dough rolled out.
Rolling Out Pasta Dough
When using the pasta machine I like to work in batches. I broke this amount into thirds. I would run it through the machine a few times on the widest setting. Fold it in half after each turn and add flour if necessary to keep the dough from breaking. Once it passes through the machine completely smooth, you can begin to lower the setting.
My machine’s setting is from 1-7 with 7 being the widest. I roll my dough out at a 3. It should be thin but not transparent. Once your dough is rolled, sprinkle some semolina on your work surface and lay the dough flat. Using either a pizza roller or biscuit cutter, begin to cut your ravioli shapes. They can be round or square or oblong… Its a personal preference!
FIll the Pasta
With my 2 1/2 inch squares I used a heaping teaspoon full of filling. I placed the filling in the center of one square, brushed a little bit of water/egg wash around the edge before covering it with another pasta square. Try not to overfill the pasta! It should have a defined edge free of air pockets.
Place the pasta on a sheet pan or plate lined with parchment and sprinkled with semolina (to keep it from sticking).
Finishing the Dish
Get a pot of salty water boiling for the pasta. While the water is heating, warm your sauce on another burner. Once the pasta is in the water it will only take 1-2 minutes for it to cook. You’ll know it’s done when it floats to the top. Strain out the pasta and immediate toss it into your sauce to coat it.
Place 3-5 ravioli on a plate and drizzle the top with the basil oil. For a little extra color feel free to top it with some minced parsley.
SERVE IT UP! YAY!