Butternut Squash Ravioli in Pumpkin Cream Sauce

I made this recipe last night for myself and a friend of mine, and we both absolutely LOVED it!!! It was the first time I made homemade ravioli before, and I was absolutely floored with how incredibly easy it was!  Almost easier, and quicker, than making regular pasta.  Everything was homemade, so it did take a good bit of ingredients.  I also wasn’t following any specific recipe, just kind of throwing stuff in as I went (the best kind of cook to share recipes… Sorry guys), so the measurements will be more of estimates.  Just make sure to taste everything as you go and make it to your liking!!  I have read that an easy substitute for making your own dough is to use store-bought wonton-wrappers.  If anybody opts for this route, please let me know how they turn out!

What You’ll Need
Pasta Dough
2 1/2 cups all-purpose flour
1 tsp salt
4 eggs
1 tbsp olive oil
Ravioli Filling
1 medium-sized butternut squash, diced
1 bulb garlic
1 cup Ricotta cheese
1 egg
1/2 cup Gorgonzola cheese
1 tbsp nutmeg
Pumpkin Cream Sauce
1 cup canned pumpkin
1 cup whipping cream
4 tbsp unsalted butter
1 cup button mushrooms, sliced
1 large scallion, chopped
1 cup Parmesan/Italian blend cheese
Salt & Pepper to taste

How to Make It
First the Pasta Dough
Sift the flour and salt together until just combined.  Make a well with the flour mixture, and add the eggs and olive oil into the center.  Combine the ingredients, gradually, starting in the middle and working your way out.  Once it has combined into a dough, lay out on a floured surface and begin to knead.  Knead the dough until it is stretchy and not tearing.  At this point, wrap the dough in plastic wrap and let it sit in a cool dark place for at least 2 hours.  If you have a stand mixer, your life is going to be much easier (thank God for my KitchenAid!).  Starting with the paddle attachment, add the flour like above with the salt.  Add the eggs and olive oil into the mixture, and start the blender going!  I usually stay on a low setting so flour doesn’t fly everywhere (sometimes that still happens).  Once everything is combined and the mixture is starting to look like a thick cornmeal, switch out the attachment to use the dough hook.  From here, I usually turn the mixer onto the second level and just let it run.  It will knead all the dough for you, and then just form into a semi-flat oval and cover with plastic wrap.
Now the Ravioli Mix
Preheat your oven to 425°F.  Cut off the top of the garlic bulb, exposing most of the cloves.  Drizzle some olive oil on top, and top with salt and pepper, then wrap the bulb in foil.  On a pre-greased baking sheet place all the cubed butternut squash and the garlic wrapped in foil.  Bake in the oven for about 45 minutes.  Once removed from the oven, let cool for 15 minutes.  After cooled, squeeze out the roasted garlic cloves and place in a blender along with the roasted squash, Ricotta, Gorgonzola, egg and nutmeg.  Puree together until smooth.  Taste and add any salt/pepper.  Add to a plastic bag to pipe into the ravioli.
And Making the Ravioli
Cut your dough into separate pieces to run through the pasta machine.  I went to the 6th setting on my pasta sheets.  Heavily flour your pasta dough and ravioli mold here!  Otherwise it will stick, and make a nasty squashy mess.  Lay one sheet on the ravioli mold.  My ravioli mold comes with a separate piece to push down on this first layer and form little wells for the filling to go (see pictures below).  You can also use an egg to lightly push down on each open spot to make a little well for the filling.  Take the bag of filling and cut off the end of one corner, about 1/2 inch.  Use the bag to pipe filling into each ravioli spot.  Using your fingers and some water or egg-wash, lightly dampen the edges of all ravioli to allow the top layer of pasta to stick.  Place another sheet of pasta on top and use a rolling-pin to press the sheets together.  Turn the mold over to release the ravioli.  If you have any not separated, use a pizza cutter or pasta cutter to separate.  Continue making the ravioli until all the cheese filling has been used.  While working, be sure to keep your ravioli covered with a damp cloth.  Once finished, place a pot filled with water on the stove.  Be sure to salt your water!  This is the only chance you get to really season your pasta dough.  When the water is boiling, add your ravioli.  It won’t take too long to have them fully cooked.  The ravioli will float at the top of the water when finished.  Careful not to stir too much or overcook, or the ravioli will start to break open.  Drain when finished cooking.
Finally the Sauce
Add the butter to a saucepan at a medium-high heat.  After the butter has melted, add the shallots and mushrooms.  Cook for a few minutes until softened, or at your desired texture.  Add in the pumpkin and whipping cream and stir until all combined.  Season with salt and pepper.  Let simmer for a few minutes to thicken.  Add in the italian/parmesan cheese and stir until melted.  Add in the cooked ravioli and easily stir to cover.

And you are done!!  Top with a little parmesan, or eat just as is.  Here are a few pictures from my kitchen last night (I do have to learn to take better pictures).  The ravioli were seriously the cutest things ever.

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