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Homemade Raviolis

Servings 6 servings

Ingredients

  • For the Fresh Pasta Dough-{recipe taken from Kelsey Nixon}
  • 2 cups all purpose flour
  • 3 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon extra virgin olive oil
  • For the Cheese Filling-
  • 1 cup ricotta cheese
  • 1/8 pound finely grated parmegianno reggiano cheese
  • 1 egg
  • salt & pepper to taste
  • For the Garlic Cream Sauce-
  • cream
  • butter
  • finely minced
  • garlic
  • finely grated parmeggiano reggiano cheese
  • For Butternut Squash Filling-
  • 1 1/2 pound butternut squash peeled and cubed
  • 2-3 cups chicken stock
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 2 cloves garlic
  • 2 pinches ground thyme
  • 1/4 cup ricotta cheese
  • 1 egg
  • salt & pepper to taste

Instructions

  1. Mound the flour on a clean work surface, like a large cutting board or counter. Using a fork, create a well in the middle of the flour with high sides.
  2. Crack the eggs into the well. Add in salt and oil. Using a fork, beat the eggs and slowly incorporate the flour by pulling it in from the sides of the well. As you continue to pull more flour and mix, the dough will start coming together.
  3. Using your hands, the fork or a bench scraper, work the dough until it comes together. Add more flour if it is sticky, add a few splashes of water if it is too dry.
  4. Knead the dough for 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and set aside for 20 minutes or so.
  5. While pasta is resting, make the cheese filling by stirring all ingredients together into a bowl. Set aside.
  6. Sprinkle a baking sheet with flour and set aside.
  7. Unwrap pasta and cut into four sections. You will work with one section at a time. Wrap the remaining three up in plastic in the mean time. Flour your work surface liberally. Roll out dough with a floured rolling pin, working from the middle and rolling out. Try to get the thinnest and longest piece of dough you can. Keep rotating and turning the dough to prevent sticking. Once your dough is rolled very thin, place a small amounts of the filling {about a teaspoon} onto the dough about 1 1/2-2 inches apart. {Your filling amount and spacing will depend on how large or small your ravioli stamp is! Try your best not to overfill! It might take a few tries to figure out the perfect amount.} Fold the top of the dough over the filling. Press the top piece of dough over and around the filling to remove any air bubbles. Press your ravioli stamp in flour and then press down firmly to cut out raviolis. Place on prepared floured tray. Form the leftover dough into a ball and place in the plastic wrap to rest. Continue this pattern until all the raviolis are filled and cut out.
  8. At this point you can place your trays of raviolis in the freezer for 24 hours and then transfer to plastic freezer bags for a quick meal.
  9. To cook, bring a large pot of salted water to boil. Drop in your raviolis and stir gently. Raviolis will be finished cooking once they float to the top. Drain and pour back into the hot pot. Place on the warm burner. {You don’t need the burner on!}
  10. To make a simple garlic cream sauce, melt some butter in with the hot raviolis {still in the same pot you used to cook them in}. Grate in a little garlic, a splash of cream, some grated parmesan cheese, salt and pepper. Stir for a minute or two or until sauce thickens slightly. Serve immediately. {For about 12 raviolis, I used 2 tablespoons butter, 1/2 large clove of garlic, 1/4 cup cream, 1/2 cup cheese, salt and pepper.}
  11. To make the butternut squash filling, place cubed squash into a large pot with chicken stock. Bring to boil. Reduce to simmer until squash is soft. Drain.
  12. While squash is cooking, melt butter in a large skillet over medium heat. Saute onions until tender, 7 minutes. Reduce heat and add in garlic. Cook 1 minute and remove from heat.
  13. Place cooked squash, onions, garlic, and remaining ingredients into a food processor. Puree. Store in refrigerator until ready to fill raviolis.