Ever since our trip to Italy this past summer, we have been wanting the pasta attachment for our KitchenAid Mixer. We knew within days of arriving in Italy that we wanted to be able to make fresh pasta at home. We even purchased a ravioli press in the medieval city of Sienna in anticipation of making our own homemade ravioli once we returned home.
Once you've had fresh pasta, I promise you will be ruined for dried pasta! It just doesn't even compare. For Christmas, we decided that we would get the pasta attachment as a joint gift to each other. We tried it out for the first time a few weeks ago and the flavors took us back to warm summer nights dining al fresco in Italy. This dish will definitely be a new regular in our dinner rotation!
Preheat the oven to 400 degrees. Slice the squash lengthwise and remove the seeds. (I used a melon baller to scoop out the seeds.) Spray a rimmed baking sheet with olive oil or cooking spray. Put the cut side down on the greased baking sheet. Roast the squash in the oven until the flesh is tender when pierced with a fork. For a smaller squash it could take 30-40 minutes. For a larger squash it could take up to an hour.
Ingredients for the Pasta:
4 large eggs
1 tablespoon water
3 1/2 cups sifted unbleached all-purpose flour
1/2 teaspoon salt
Exchange the flat beater for the dough hook. Turn to speed 2 and knead for 2 minutes. Turn off the mixer and remove the dough from the bowl. Place the dough on the counter and knead it by hand for 1-2 minutes. Let it rest for 20 minutes.
*Note: The consistency of the pasta dough is important to successful pasta. Good dough is firm and leathery, but also pliable. It should not stick to your fingers or crumble & fall apart. If your dough feels too dry at this point, you can pat some water onto it and knead it in. You can also knead in a dusting of flour if it is too sticky. To test the consistency, before you rest the dough, pinch a small amount of dough together after you put it on the counter. If the dough stays together without sticking to your fingers, it should work well.
100 Days of Real Food. You can find it here.
Ingredients for Filling:
2 lbs butternut squash
1 tablespoon melted butter
1 tablespoon pure maple syrup
Zest of 1 large orange
½ cup mascarpone cheese (if you can’t find mascarpone use cream cheese as an alternative)
1/3 cup parmesan cheese
¼ teaspoon ground cinnamon
Pinch of nutmeg
Kosher salt and freshly found pepper, to taste
You will need a ravioli press and the Kitchenaid pasta sheet roller attachment (or another pasta roller.)
Feed one flattened piece of dough into the rollers.
Using a teaspoon, spoon dollops of filling into the center of each impression. You do not want to overfill the ravioli or the filling will squeeze out of the seal!
Put a large pot of water on to boil. Add about a teaspoon of Kosher salt into the water as it comes to a boil. Once it is boiling rapidly, add a couple quick pours (maybe 2 tsp) of olive oil into the water before adding the ravioli. This helps the fresh pasta to not stick together as it cooks. Add the ravioli to the water and boil it for about 5 minutes, or until your desired tenderness, stirring it periodically.
Ingredients for the Sage Butter Sauce:
5 tablespoons butter
2 handfuls of fresh sage leaves, torn
White truffle oil (optional)
Florence is known for white truffles and white truffle oil, and they are plentiful in dishes. I absolutely fell in love with the flavor of white truffles! My best friend sent us some white truffle oil for Christmas and it was the perfect finish for our butternut squash ravioli. That flavor really transported me back to Italy!
The many steps in this recipe truly makes it seem more complicated than it really is! It is honestly quite simple, and the taste makes the little bit of extra preparation time well worth it. This dish is just delicious!
We are looking forward to many more date nights of making pasta together and entertaining friends with some of our favorite fresh pasta dishes!