Butternut Squash Ravioli with Handmade Pasta

This, too was part of our Food Friday challenge and since none of us had fresh lasagna sheets tucked away in our freezers (the challenge was to make a meal with the contents of our pantries) we made the pasta from scratch.  Kudos to Veni who patiently and painstakingly made 36 perfect butternut squash raviolis:

Then made fettuccine with the leftovers.

Making pasta is not for the faint of heart.  If you posses a pasta roller perhaps you disagree, but from where I was sitting (drinking wine and sneaking bits of fresh apple cake), it looked pretty hard. 

The results were worthy.  Tender noodles (drizzled with sage infused cream sauce) filled with sweet squash abundant with parmesan, cream and a hint of nutmeg. 

Thanks to Daniela of Bella Signature Design for the action photos above.

Winter Squash Ravioli

From:  Le Cordon Bleu Cookbook

12 oz butternut squash, baked.

2 tablespoons olive oil

3 oz prosciutto, finely chopped

1/2 cup grated parmesan cheese

3 tablespoons chopped fresh basil

1/4 cup chopped fresh sage

1 egg yolk

2 tablespoons whipping cream

Pinch of nutmeg

Combine all ingredients using the back of a fork to mash the squash.  Taste, adjust seasonings.  We didn’t use the prosciutto so added extra salt.

Fresh Pasta

3 1/2 cups all-purpose flour

1 teaspoon salt

3 tablespoons olive oil

4 eggs, lightly beaten

Mix flour and salt then add the oil and egg, mixing well to a firm ball.  Let rest to relax the dough and roll into thin sheets.

Sage Infused Cream Sauce

This was a challenge so I couldn't run to the store to buy fresh sage and made do with dried instead.  So good that I may have to “make-do” with dried herbs more often.

1/2 cup cream (heavy or light)

Sprinkle of dried sage

Combine in heavy pot and bring to a boil; let simmer for as long as it takes to heat your pasta water and cook your pasta.  Will reduce to a few tasty tablespoons.  Drizzle over hot pasta.