I have to admit though, when my husband told me how much he loved these, my response was, "Well if you really want me to make them again, Santa better bring me a pasta machine, because that was too much work to do on a regular basis without one." And something tells me Santa has been busy surfing the net for a the perfect pasta machine. That Santa, he's a good man!
BUTTERNUT SQUASH RAVIOLI w/ HERB BUTTER
(Recipe from Family Fun Magazine)
For the filling:
2 C. butternut squash; rind removed, cut into 1-inch cubes
¼ C. milk or cream
½ C. grated parmesan cheese
1/8 t. nutmeg
1 t. salt
For the pasta:
2 C. flour
½ t. salt
3 large eggs
For the sauce:
½ C. butter
12 – 16 fresh sage leaves, thinly sliced
1. Heat the oven to 350 degrees. Arrange the squash on a foil-lined baking sheet and roast in until tender when pierced with a fork, about 30-45 minutes.
2. Allow the squash to cool for 5 minutes, then transfer to a mixing bowl or food processor.
3. Add the milk, cheese, nutmeg and salt. Blend until smooth, mashed potato like consistency. (You can prepare the squash a day in advance and refrigerated in an airtight container.)
1. On a clean work surface, mound the flour and make a well in the center.
2. In a small bowl, use a fork to lightly beat together the salt and eggs. Carefully pour the egg mixture into the well.
3. Using a fork, gently incorporate the flour into the egg mixture, a small amount at a time. With your hands and a spatula or dough scraper, work the dough until it pulls together into a smooth, pliable ball.
4. Halve the dough, then form each piece into a ½ inch thick disk. Cover the disks with plastic wrap and set them aside to rest at room temperature for 30 minutes.
5. Lightly flour your work surface and halve each dough disk. Roll out one of the dough portions as thinly as you can (to about the thickness of a dime), then use a 2 ½ inch diameter drinking glass, biscuit cutter, or cookie cutter to cut rounds from the dough. Arrange them in pairs.
6. Repeat with the remaining dough. Each half disk should yield about 7 pairs of dough rounds; 28 total ravioli. (You don’t wan the dough to dry out, so I would follow all the remaining instructions for the first batch of ravioli before cutting out the remaining dough halves. Then repeat the process.)
7. Further thin the dough rounds by pinching them between your thumb and forefinger. Each round should increase in diameter by about ¼ inch.
8. Use a pair of dough rounds to make each ravioli. With a pastry brush or your fingertips dipped in water, paint a ½ inch perimeter around one of the dough rounds.
9. Spoon ½ tablespoon of the squash filling into the center of round 1, then press the other round of dough on top of it along the moistened edges. Use the tines of a fork to seal the edges.
10. Allow the ravioli to dry for 30 minutes.
11. Bring two large pots of water to a boil (using two pots allows all the pasta to be cooked at once).
12. Meanwhile, make the sauce. Melt the butter in a saucepan over medium-high heat.
13. Add the sage and continue to cook the sauce until its light brown and has a nutty aroma, about 4 minutes. Remove the sauce from the heat.
14. Line a large plat with paper towels. Add half the ravioli to each pot of boiling water. The pasta will float to the top after 2-3 minutes, but continue cooking it until tender, about 15 minutes more.
15. Take one out and test its tenderness before draining an entire batch.
16. When the ravioli are done, use a slotted spoon or spatula to scoop them out and transfer them to the paper towels to drain.
17. To serve, place the ravioli on individual plates and drizzle them with a spoonful of the herbed butter sauce. Sprinkle on more parmesan, if you like.
18. Makes 28-30 ravioli.