Rinse, halve, remove seeds from, peel, and cube
- 1 butternut squash
Meanwhile, make a pasta dough: combine in the kitchenaid with the paddle attachment
- 3 cups all-purpose flour
- 1/2 tsp salt
- 2 eggs
- 1/4 cup oil
- 1/2 cup water
Wash the kitchenaid, and use it to mix the filling:
- 3/4 cup bread crumbs (I used one slice of whole wheat bread)
- 1/4 cup grated parmesan cheese
- 2 tsp honey
- 1 tsp fresh herbs (thyme, sage)
- 1 tsp orange extract or zest
- (in winter: 2 pinch nutmeg, and perhaps 1 pinch clove)
- salt and pepper.
- 1/2 cup chapped hazelnuts
- olive oil
- walnut oil.
When all is ready, spoon filling onto one sheet of pasta dough by Tbsp for large ravioli or by tsp for small ones, spaced accordingly. Sprinkle sheet liberally with water, and cover with other sheet, pressing down lightly between mounds. Cut raviolis with butter knife or fluted cutting wheel. Working one-by-one, press edges of raviolis together with the broad side of a chop stick, trying to squeeze out the air. Transfer raviolis to a floured bowl, and coat each ravioli with flour to prevent sticking. Cover top raviolis with flour: the raviolis will dry out a bit, which makes them easier to handle.
At this point, if you're serving just two, I would suggest freezing half the raviolis for a later dinner. Or plan on having leftovers.
Bring a large pot of salted water to boil. Transfer raviolis one-by-one to the boiling water, dusting off the excess flour. Be especially careful with the first one, as it may stick to the bottom if it drops too quickly. Pasta should cook about three to five minutes.
- 1/2 pint cream
- fresh shelled peas, from 1 1/2 pounds of pods
Drain pasta, as always, in a colander set in the serving dish to warm the bowl. Ravioli should be served in a large shallow ceramic serving dish. While ravioli waits impatiently in the colander, splash some of the warmed cream on the bottom of the (cleaned) dish, and then transfer a layer of pasta. More cream and peas, more pasta, etc., ending with a third to half the cream and peas poured generously over the top.
Upon reheating the leftovers, I liked my ravioli garnished with even more parmesan, but the first time it did not need it. The dish is very sweet and heavy; a light dry white wine pairs well, and airy sourdough bread with a spicy extra-virgin table oil. My boyfriend and I enjoyed this meal with candlelight.