butternut squash ravioli

homemade ravioli with brown butter sage

Two days after we ran the medtronic twin cities marathon in Minneapolis, we were back in Thunder Bay and still hungry.  Homemade butternut squash ravioli with brown butter sage was so good that even though it took a lot of labour and time to make them, it was definitely worth the effort!  The salmon (caught in Lake Superior) was baked with lemon juice, dill, salt and pepper - simple and very fresh.

I've seen in other recipes that you need semolina flour to make fresh pasta - but we forgot to get some so we just used all purpose flour.  It tasted really good and worked out fine!

what you need:
*serves 2-3

• 1 1/4 cup flour (or use half portion semolina flour and half all purpose flour)
• 2 large eggs
• 1/2 medium sized butternut squash
• 2 tbsp butter
• olive oil
• salt & pepper
• 6 fresh sage leaves
• 1 head of garlic
• 1/4 cup butter
• Parmesan cheese, 1/2 cup freshly grated
• a little extra flour for work surface

what to do:

1. Preheat oven to 450 F.  Cut up squash into small 1" cubes, toss lightly with olive oil, salt and pepper.  Spread cubes onto a baking sheet.  Cut a little bit off the top of the garlic bulb and drizzle a little olive oil on top and add a pinch of salt.  Wrap with tin foil and place on the baking sheet.  Bake for about 20-30 minutes, depending on your oven.  Check at half time to make sure they aren't burning and give them a toss for even browning - the squash is ready when it is fork tender and golden brown.  The garlic should easily squish (use oven mitts and gently squeeze to check).  Allow squash and garlic to cool to room temp.
2. Remove skins from squash and place roasted squash into a bowl to mash.  Add 2 tbsp butter and squeeze the roasted garlic into the mixture - mash well.  Add a small pinch of salt and pepper.  You can also add grated Parmesan cheese (about 1/2 cup) and mix.
3. On a clean counter top, make a mound with the flour and semolina flour.  Make a hole in the centre and crack one egg into it, mix with a fork until some of the flour incorporates with the egg. 

                                    

                                              eggs in the middle

   Add the other egg, and keep mixing until all the flour is incorporated.  Use your hands to knead the dough - if it seems too dry, you can add a little bit of water (1 tbsp at a time).  If it's too sticky/wet, add a little bit of flour.  Divide dough into four small even balls and roll them until 1/4" thick.  Fold in half and then in half again, then this time roll the dough out as thin as possible (this takes muscle!) - or you can use a pasta roller. 

   

   rolling the dough thin enough to see the black granite

    Try your best to make the sheets about the same size and shape - doesn't have to be perfect!
4. Place 1 heaping teaspoon of the squash mixture onto the pasta sheet - each sheet should fit about 4 separate teaspoons.  Be sure to space them out to leave space to seal filling well.  Brush a little bit of melted butter around the squash mixture, then lay another sheet of pasta on top and cut into squares with a knife or ravioli square cutter.  You will have to use the back of a fork to press down around the edges of the filling to ensure a tight seal (or else it will fall apart when cooking!).  Any left over pasta can be re-kneaded and rolled to make another sheet.  Work quickly as the dough will dry out.
5. Bring a pot of water to boil and add a few dashes of salt.  Gently place ravioli into pot and allow to cook, about 2-3 minutes. 

   

    They won't take too long, once they start
   floating to the top they are ready.

6. In a small sauce pan on medium, heat up the 1/4 cup butter.  (add a tiny pinch of salt if it is unsalted)  Add the sage leaves, and watch, swirling occasionally - it will start to bubble/foam - and as soon as the butter begins to change colour watch carefully - take it off the heat once it browns.  
7. Serve ravioli with about 1 tbsp brown butter drizzled on top, and garnish with the cooked sage leaves (they will be crispy, like a chip).  You can garnish with extra Parmesan shavings - enjoy!

little brown dots of goodness from the butter

we actually didn't have Parmesan cheese in our filling so
instead we topped each tsp of squash with a small slice of bocconcini.

ravioli with black bean & acorn squash

you won't miss the meat with this veggie dish

Tonight I wanted to make something entirely vegetarian (for you sones!) and as I walked around the grocery store I thought acorn squash looked fun.  Black beans were the protein of choice because I thought its texture would marry nicely with the squash. The dried chillies make the dish because it balances the sweetest of the squash - you have to try this!

what you need:
*serves 4*

• 1 acorn squash
• 1 can of black beans (540 ml)
• 5 handfuls of spinach
• 1 head of garlic
• extra virgin olive oil
• fresh cheese & spinach ravioli (I used Ziggy's)
• 2 dried red chillies or 2 pinches red pepper flakes
• salt and pepper
• Parmesan cheese 

what to do:

1. Preheat oven to 400 degrees F.  Line a cookie sheet with aluminum foil.
2. Cut up acorn squash into about 1" wedges - take the seeds out and save them for snacking later.  
3. Trim the top off the garlic and drizzle with 1 tsp olive oil, add a small pinch of salt and pepper.  Wrap completely with aluminum foil.
4. Toss the acorn squash with 2 tbsp olive oil and a sprinkle of salt and pepper.  Place the squash and garlic on cookie sheet and bake for about 40 minutes, flipping them halfway.
5. Remove from oven and allow squash and garlic too cool before handling.  Remove skin from squash.  Drain and rinse the can of black beans.
6. In a large pot, bring cold water to a boil to cook the ravioli (add about 2 tbsp salt to the water).
7. Meanwhile, in a large saucepan on medium heat, add 1-2 tbsp olive oil and the red chillies.  Allow the chillies to blacken and crush them a little bit.  
8. Before you cook the pasta, cook the spinach in the boiling water for 5-10 seconds then remove immediately with tongs or a spider and set aside.  Cook the ravioli for about 5-7 min, drain and save the pasta water.  
9. Add the black beans to the pan and toss gently.  Add the squash and softly mash with the back of a fork.  Add the roasted garlic (hold it upside down and squeeze until flesh comes out).  Turn the heat to low and add 1 cup of pasta water, stirring gently until the beans and squash absorb it.  Depending on how dry the squash is, you many need to add more pasta water.  Add the spinach.
10. In a large bowl, mix ravioli with the squash and black bean sauce.  Serve hot with freshly ground pepper and Parmesan cheese shavings.  Enjoy!