A few weeks ago, Hilary from Baking Bad invited food bloggers to take part in a virtual fall feast. I thought it was a great idea and I excitedly asked to join in the fun. I have been thinking about making homemade ravioli for a while now and I thought a fall-inspired acorn squash ravioli would go wonderfully with the meal.
I was pleasantly surprised at how simple it is to make pasta from scratch. I did some research online and found this great tutorial from Annie’s Eats. I bought some local acorn squash from the farmer’s market this past weekend and adapted a butternut squash ravioli into one that used these delicious fall vegetable.
Head on over to Hilary’s blog for the full menu of the virtual fall feast. Everything looks and sounds delicious. Happy November!
Acorn Squash Ravioli with Browned Sage Butter Sauce
For the pasta
- 2 cups semolina flour
- 2 cups all-purpose flour
- 1 tsp salt
- 2 Tbsp olive oil
- 6 large eggs
For the acorn squash filling:
- 2 acorn squash
- 2 Tbsp butter, softened
- 1/2 cup diced shallots
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup heavy cream
- 1/4 cup shredded parmesan
- 1/8 tsp ground nutmeg
For the sauce:
- 12 fresh sage leaves
- 8 Tbsp butter
Preheat the oven to 375 degrees. Cut the acorn squash in half lengthwise. Place the squash on a cake pan with the skin side down.
Rub the butter on the fleshy part of the squash. Sprinkle with salt and roast in the oven for 1 hour or until softened.
After it has cooled, scoop out the squash and beat it on medium high in the bowl of an electric mixer until smooth.
To make the rest of the filling, saute the diced shallots in a sauce pan on medium heat until golden brown. Add the squash and cook for about 3 minutes longer. Stir in the cream and salt and pepper. Cook for about 2 more minutes. Remove from heat and mix in the shredded parmesan cheese. Set aside.
To make the pasta, mix the semolina flour, all-purpose flour, and salt in the bowl of an electric mixer. Create a little crater in the flour mixture and crack the eggs into the crater.
With a dough hook, mix on medium speed just until the dough starts coming together.
Turn the dough out onto a lightly-floured and clean surface. Gently knead the dough until it forms into a ball. You may have to add a little more olive oil to allow it come together.
Divide the dough into four equal pieces and place a damp towel over top. Let the dough rest for 20 minutes.
After the dough has rested, take one of the hunks out from under the towel and flatten slightly with a rolling pin.
Carefully feed the flattened dough through a pasta machine. Change the thickness dials until you find your desired thickness. For ravioli it’s best to have a thinner pasta.
You will create a nice long sheet of pasta. Cut the pasta in half width-wise so you have two equal rectangular shapes.
With a ravioli stamp (or with a knife), gently press/trace a mark for the ravioli on one of the sheets.
Scoop about 1/2 tablespoon of the filling into the middle of each ravioli.
Carefully place the top sheet on top of the bottom and press around the filling to seal the two sheets together (I didn’t get a picture of this step).
Carefully cut out ravioli with the stamp or a knife and place them on a baking sheet to dry slightly.
Place the ravioli in a pot of boiling water and boil for 4-5 minutes or until they are pale and rising to the top. Drain the pasta and place on a large plate or bowl. Season with salt and pepper.
To make the sauce, melt 8 tablespoons of butter (or less!) in a pan over medium heat. Add in the sage leaves and cook until the butter browns.
Carefully pour the sauce over the ravioli and serve immediately.
Source: Pasta dough recipe- All Recipes, Ravioli- adapted from Emeril Lagasse, Pasta tutorial- Annie’s Eats