Homemade pasta seems super intimidating. But I’m here to tell you that I made these raviolis with only a food processor, a heavy granite rolling pin, and a little grit.
These little pillows of deliciousness were whipped up for Christmas dinner. Well, “whipped up” is going a little far. You will need a couple solid hours to make this meal happen.
Very worth the effort. Dustin has even dubbed my recent efforts “Delinners,” aka delicious dinners. Ok.
Kabocha Squash Ravioli with Mushroom Cream Sauce
from The Barnes & Noble Essentials of Cooking
2 cups flour
1 small yellow onion, finely chopped
1 TBL olive oil
1/2 tsp sugar
2 cups cooked Kabocha squash (can sub pumpkin or butternut)
1 whole head roasted garlic
1/2 cup grated parmesan
salt & pepper
2 TBL unsalted butter
1 cup crimini mushrooms, sliced
2/3 cup cream or half & half
salt & pepper
Heat oven to 400 and roast your quartered Kabocha squash for 45-60 minutes. Wrap the head of garlic in some foil and roast it along with the squash until cloves are soft.
Measure flour for dough into a food processor. Beat eggs in a small bowl and gradually pour through the feed tube while running. Process until the dough forms a ball that rides on top of the blade. If the dough is too dry, sprinkle with 1 TBL water. If too sticky, add 1 TBL flour.
Remove the dough from the processor and knead until supple, about 5 minutes. Cover with plastic wrap and allow to rest at room temperature for 30 minutes.
While the dough is resting add the olive oil, onion and sugar to a pan over low heat. Carmelize the onion by allowing it to cook over low heat for about 30 minutes or until thoroughly browned and reduced down. To complete the filling, add squash, garlic, parmesan, and salt & pepper to the pan. Mix and heat through.
Back to the dough. Divide the dough in half. Keep one half covered with the plastic wrap while you roll out the the other. It’s important that you not let the pasta dry out. Begin rolling out the dough. Don’t worry about the shape, just get it as thin as possible. This will take some elbow grease. Don’t worry about tearing the dough, it is very pliable. You seriously need to get it thin though because you will be folding it over.
Once the pasta is rolled out, cut it in strips 3 inches wide using a pizza cutter. Place about a tsp of filling, one inch apart along the strip. Work fast so the pasta doesn’t dry out. Fold the strip over, then use a fork to fuse the edges. Cut the individual raviolis using the pizza cutter. You will need to fuse all 3 edges with the fork. Place on a rack or dish when completed, now it’s ok if they dry out a bit. Do this part with care so the filling doesn’t leak out while cooking. Repeat with the other half of the dough.
Boil a large pot of salted water and heat the oven to 350. You will be boiling the ravioli and making the sauce at the same time. Sauce: Heat a pan over medium heat and melt the butter. Add the mushrooms and saute until soft. Add the half & half and salt & pepper and turn the heat down to low.
Once the water in the pot begins to boil, add the raviolis and boil for 4 minutes. You will need to do this in 3 batches so as not to crowd the pasta in the pot. When the pasta is cooked al dente, place them in a 9×13 inch dish, topping each ravioli with a bit of the sauce. Top raviolis with the remaining sauce and mushrooms and bake in the 350 oven for 5-10 minutes to heat through.
Top with more parmesan and serve. Phew…Enjoy!