I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

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
1-2 eggs
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.   

Put 1/4th of the dough at a time through a pasta machine starting with the thickest setting.  Step-by-step move to thinner settings until the dough is as thin as possible.  The sheet of dough should be roughly 20 inches long.  Place the dough on a floured surface and cut in half.  On one half place a spoonful of filling every 2 1/2 inches.  Cover with the other half of dough and gently press around the filling sealing the two layers.  Cut squares around the center or use a round cookie cutter.  Keep the finished ravioli covered with a damp towel.

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

No comments:

Post a Comment