Gaynor's Recipe: Basic Pasta & Butternut Squash Ravioli
BASIC PASTA
If pasta is to be served as a main dish, the rule is to use one egg per person. As a first course, 4 eggs of pasta will serve 6 people well.
Yield: To make 2 lb. Pasta (approximately)
By Food Processor
- A batch of 4 eggs at a time is the best amount for a food processor.
- 4 large eggs
- 2 ¼- 3 C all-purpose flour (approximately)
Directions
1. Place eggs in bowl and pulse until eggs are beaten.
2. Add 1 C flour, process adding more flour until a ball forms on the blades. If this doesn't happen and pasta crumbles, remove and form ball with your hands, and knead by hand for 2-3 mins until dough is smooth and elastic.
BUTTERNUT SQUASH RAVIOLI
- 9 T butter
- 3 T minced shallots
- 1 C roasted butternut squash, pureed
- Salt
- Freshly ground white pepper
- 3 T heavy cream
- 3 T grated Parmigiano-Reggiano cheese, plus additional to sprinkle on top
- Pinch nutmeg
Directions
1. In a large saute pan, over medium heat, melt 1 T of the butter. Add the shallots and saute for 1 minute.
2. 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 T cheese and nutmeg, to taste. Season with salt and pepper. Cool completely, before making the ravioli.
3. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color. Remove the pasta from the water and drain well. Season the pasta with salt and pepper
4. Place some of the ravioli in the center of each serving plate. Sprinkle with a little parmesan cheese and melted butter if desired.
