Sunday, October 17, 2010
Red Kuri Squash Ravioli in Sage Butter Sauce
9 tablespoons butter
3 tablespoons minced shallots
1 cup roasted Red Kuri Squash puree
Freshly ground white pepper
3 tablespoons heavy cream
3 tablespoons grated Parmesan cheese plus 2 ounces
Pinch of nutmeg
12 fresh sage leaves
1 cup whole wheat pastry flour
1 cup semolina flour
dash of salt
In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
To make the dough, thoroughly mix both flours and salt together. Create a well in the center and add the egg. Mix slowly incorporating the flour into the egg. If dough is really dry add another egg, if only slightly dry add a tsp. of water. Knead 15-30 times.
Bring a large pot of water to a boil. Add the ravioli and boil for around 10 minutes. While the ravioli are boiling, heat the clarified butter in a small saute pan over medium high heat. Add the sage and cook until slightly crisp. Pour over ravioli. Garnish with grated Parmesan.
A rolling pin may be used in place of a pasta machine but it is very labor intensive. Pasta machines are great and inexpensive. Buy one online here