Left Coast Contessa

Homemade Butternut Squash Ravioli

October 10, 2010 at 5:01 am 12 comments

Since tonight is my first weekend night off in forever I decided to make something new and fantastic for dinner! Confession time: Butternut squash is my new obsession. It is so fall like. This girl might not be able to get a cider doughnut but at least I can have butternut squash.

I started by peeling and cutting up the rest of the remaining butternut squash. I roasted the whole thing and saved some for later.

I roasted the butternut squash with olive oil, honey, salt and pepper. I cannot get enough of this honey! I used less honey than last time and it gave the squash a light, sweet flavor that complimented the taste nicely.

Mix it up and roast at 425. Keep an eye on it. I think I left it in for about 35 mins.Once you remove it from the oven set aside a half cup or so of the squash and refrigerate the rest.

Time to get cracking on the dough! I used Jenna’s recipe because it only had three ingredients and was simple. Since it’s my first time making my own pasta I didn’t want to be too crazy.

Use a 3/4 cup of flour and a pinch of salt, make a volcano with the flour and put the egg inside.

Start to gently work the dough with your fingers and work it until it is in a ball.

Put in a bowl, cover with a damp towel and set aside for 45 mins.

Take a break, put on some music, check on your squash.

The squash should come out before the dough. I also sauteed garlic and onions. I added it to the butternut squash and mashed it up.

Set this aside and dig into your dough! Flour the counter and your rolling pin and roll it out really thin.

Cut the dough into strips and put butternut squash on the dough.

Take the squares and put their tops on, use a fork and compress on all sides.

Boil water and cook until the pasta rises.

While the pasta was cooking I made a simple butter sauce. I took 2 tsp. of butter and browned it with pine nuts. Put the ravioli on the plate and pour the butter on top of the pasta. Grate Parmesan cheese on top and enjoy!

I was worried that this wasn’t going to be a big enough serving but it wound up being quite the hearty portion. I love the browned butter sauce with parm. It is so easy to make especially since you’re already making a multi-step dinner with homemade pasta. The pasta itself was pretty good considering it was so simple. I am left wondering how hard it would be to make other kinds of pasta. I may have to try that soon! And the butternut squash? There are no words. I am in love and my new boyfriends name is ‘butternut’.

Butternut squash is a beautiful thing.

Entry filed under: Classics, Pasta, Recipes. Tags: .