Last year, at one of our family dinners, my cousin AJ made us butternut squash ravioli with sage butter sauce from scratch. It was so rich and flavourful and ever since, I order butternut squash ravioli anytime I get a chance. When I bought my pasta machine this past Christmas, I knew the first thing I wanted to learn and make was my cousin’s pasta.
AJ came over yesterday and taught me how. I couldn’t believe how easy it was. I found it amazing how the pasta machine could take a ball of dough and turn it into something so long and thin. Amazing that all it took was flour and eggs. The word of the night was amazing.
The dough was just 1 1/2 cups of flour, 3 eggs and a little bit of olive oil. It came together pretty easily and then we kneaded it for over 10 minutes. We let the dough rest while we prepared the filling.
I had roasted the butternut squash earlier in the day with some olive oil and salt and pepper. It was really tasty and it was hard to not eat the whole thing before pasta making time. For the filling, we heated up some oil and sauteed a shallot with one clove of garlic. We then added the squash and 150 grams of goat cheese until it was all incorporated. We took it off the stove and mashed. We then filled up a ziploc bag, our makeshift piping bag.
The dough was put through the pasta machine a couple times on each thickness. By the time we got to the thinnest plate, the dough was long, thin and pliable. We piped the squash on one half of the dough and folded the dough over. Air pockets were removed and the dough was cut with a pizza cutter into squares. We boiled the ravioli for only 3 minutes!
We topped the pasta off with a sauce made with browned butter and sage ,and some parmesan cheese. So simple and with so much flavour!
I had so much fun making pasta. The end result was a very tasty, rich pasta. Amazing!