Butternut Squash Ravioli alla Biscottini!
Serves 4
Ingredients for ravioli dough:
2 cups flour
3 eggs
1 ½ teaspoon of olive oil
Instructions:
Pour flour onto surface, either a counter or cutting board.
Create a well in the middle and add the eggs and olive oil. Mix together using a fork to whisk the eggs.
Knead for about 5-10 minutes until smooth and then form into a ball. Wrap in saran wrap and let rest on counter for at least 30 minutes.
NOTE: If the dough is too dry and not coming together, you can add ice water a little at a time (start with ¼ teaspoon and mix for a couple of minutes before adding more.)
Butternut Squash Filling Ingredients:
1 butternut squash cut, cleaned, peeled and cut into cubes
2 tablespoons of olive oil
2 teaspoons Kosher salt
2 teaspoons Stella’s Table Citrus Sea Salt
½ teaspoons fresh pepper
8 ounces Mascarpone cheese
2 tablespoons Italian parsley
¼ cup grated Parmesan cheese
Instructions:
Put butternut squash into a bowl and add olive oil, salts and pepper and mix.
Place on a baking sheet and roast at 375-degrees for about 20-25 minutes or until squash is cooked.
Place all ingredients, including the cooked squash, in a food processor.
Mix until smooth and creamy.
Refrigerate while you roll out your dough.
Assemble the ravioli:
Cut the dough in two equal parts using a pastry knife.
Flour your surface and using a rolling pin, roll each half to equal size and width, about 1/16”.
Place 1 dollop (1teaspoon) of filling on bottom pasta sheet about 1 ½” apart all around.
Once the pasta sheet is full, use a small brush dipped in water to outline the ravioli to help keep it intact once cut.
Add the top sheet and using your finger, press down to imprint each ravioli.
Using a ravioli cutter, cut the ravioli out row by row.
Carefully lift them and put on a lightly floured baking sheet.
Finishing the ravioli:
Ingredients:
1/2 cup butter
4-6 Italian almond biscotti broken into small pieces
10-12 fresh sage leaves
Italian parsley to garnish
Instructions:
Bring a large pot of water to boil. Ensure you've salted the water sufficiently (it should taste like the sea).
In a separate, small pot, melt 1 cube of unsalted butter on a low heat until it browns. Add 8-10 fresh sage leaves and let cook with butter.
Place biscotti in Ziplock bag and pound them with a spoon or something heavy to break them into small pieces and set aside.
Once water is boiling, carefully place the ravioli in the water (you can do this in batches if you have a lot).
Put a frying pan on another burner and heat on medium-high while ravioli are cooking. Once ravioli are almost ready, add a little of the browned butter and sage to the hot pan.
Let the ravioli boil until dough is al dente, well cooked with a little bit of a bite.
Take ravioli out with a slotted spoon and add a serving at a time to the frying pan and let brown on each side, just about a minute on each side.
Pour out of pan onto plate, add a little more butter and sage sauce, sprinkle with freshly grated parmesan cheese and biscotti. Top with Italian parsley and enjoy.
