Roasted Squash Ravioli with Brown Butter and Sage

While I was in Italy this time, I had the great pleasure of going to the Anna Tasca Lanza Cooking School, taught by Fabrizia Lanza.  She is fantastic!  If you have the opportunity to meet her when she’s in the US please do so, you won’t look at food the same way again.  The following is a combination of my usual ravioli and Fabrizia’s Squash Ravioli.

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Gardens of the Anna Tasca Lanzo Cooking School, Palermo

 


Roasted Squash Ravioli with Brown Butter and Sage

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He looks lonely let’s add something to him.

Pasta:

250 grams semolina flour

250 grams all-purpose flour

1/4 – 1/3 cup water

A couple pinches of salt

This is a dead simple recipe.  The recipe doesn’t contain eggs there for you can make it very thin, which is necessary because you are working with two layers of pasta and a filling.

Combine flours in a medium size bowl and with your hand start to incorporate the water.  You only want enough water added so that the dough comes together.  Dump the dough onto a light floured surface and knead the dough until it is smooth, about 5 minutes.  Cover well with  plastic wrap and allow to rest for about 20 minutes.

Roasted Squash Filling:

1 butter nut squash, pealed and cubed.

2 Tablespoons Olive Oil

4 sprigs lemon thyme

Pinch of salt

Pinch of pepper

1/2 cup ricotta

1/3 cup Parmesan

Dash of nutmeg

Preheat oven to 400 degrees.  In a roasting pan or ceramic baking dish toss cubed squash, olive oil, thyme leaves, salt and pepper.  Roast for 30-35 minutes until soft.

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Don’t put the stems in the food processor!

In the bowl of a food processor blitz the roasted squash, then fold in Parmesan and ricotta.  Check for seasoning and add the nutmeg.

Time to play with the dough.  Divide the ball into 4 pieces.  Keep the pasta wrapped well while your working, don’t let it dry out.  Starting with the widest setting of 1, pass the dough through the pasta maker.  Fold into 3rds and pass it through again.  Continue to pass the dough through until you hit the 6th level.  The dough will be almost translate, I could see the grain of the wood on my table through the pasta!

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Ricotta and Parmesan make everything taste better.

Lay the sheets of pasta out and dot the filling down the side of the sheet.  Run a little water around each dollop of filling with a water dripped fingertip.  Fold over the pasta and push out as much air as possible as you cut out each pasta with a ravioli stamp.  If you end up with extra filling, pop it into a buttered baking dish and top with Parmesan. It makes a great al gratin side dish.

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Pretty, isn’t it?

Bring a large stock pot of salted water to a boil.  The pasta basically only needs to be warmed, boil for 1-2 minutes. Remove.

Brown Butter and Sage Sauce:

1 stick butter, unsalted

10-12 sage leaves

Melt butter, with sage leaves, allowing the butter to brown slightly and the sage to infuse the butter.  Spoon sauce into individual bowls and top with ravioli and Parmesan.

We had this for supper Halloween evening and even with the Trick-or-Treaters is was a simple meal.  I made the ravioli earlier in the day and refrigerated them on a tray until I was ready to cook them, and the Butter Sauce only takes a few minutes. The ravioli can also be frozen for up to a month.

Bon Appetito!

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