Note to self: Come up with a shorter title for this post.
One of the many benefits of our C.S.A. is the fact that it forces us to experiment with different flavors. Last week, we were given a Kabocha squash among the many other veggies in our loot. Wondering what the heck that is? We were too. Having since consumed one, I can say it’s a lot like pumpkin.
Anyway, in the spirit of Fall, the mister has been in the mood for a pumpkin or squash ravioli to try. What more perfect moment than when you’re handed a pumpkin-like squash? The inspiration for the recipe came mostly from this recipe from Zen Can Cook. Here’s the Mister’s version:
- Pasta Dough – rolled out into sheets for ravioli *
- A Kabocha squash
- 6 Tbsp butter
- 1/2 egg, beaten (sorry… it’s a 1 egg for 4 people recipe, so we halved it for 2)
- 1/4 C. grated Parmesan, plus some for sprinkling at the end 🙂
- 1 Tbsp heavy cream
- fresh Sage leaves
- Prosciutto, julienned
- Divide the squash in half and remove the seeds. Place them open side up on a baking sheet. Drizzle with olive oil and salt and pepper. Roast in oven at 375 degrees for about an hour and a half until the flesh is soft enough to easily pierce with a dull fork (think baked potato consistency).
- Allow the squash to cool and then use a spoon to scoop out the flesh of the squash. Puree in blender or food processor. We used our immersion blender after Step 3.
- In a medium-sized pot, add 2 Tbsp. butter and brown over medium heat. When browned, add squash, egg, heavy cream, and grated Parmesan. Stirring until combined. Remove from heat.
- Now to make your ravioli. If you have a press or ravioli maker, this part will be easy. If not (we don’t), we just scooped Tbsp sized amounts of filling onto our dough sheet making sure to evenly space them. Then we covered them with another sheet of dough, pressed out the air and used our finger to seal the dough around each blob of filling. Then we used a knife to divide the individual ravioli and used a fork to make the fancy crimped edges.
- Pop your ravioli in the freezer for a bit. You’re supposed to actually freeze them so they don’t fall apart when cooking. Instead, we kind of just showed them the inside of the freezer as a scare tactic and they held together just fine. Must have been my expert fork crimping skills.
- While your ravioli are freezing. Boil a big pot of water. Don’t forget to salt your water.
- In a pan, brown about 4 Tbsp of butter over medium-low heat. It sounds like a lot, but this is your sauce. Toss in some julienned Prosciutto, a couple of Sage leaves, and a handful of walnuts. Let it sizzle, but don’t let the butter burn.
- Toss your ravioli into the pot when the water’s boiling. It should take about 4 minutes to cook. You can nibble on the corner of one to make sure they’re done.
- Strain and toss into the pan with the butter, sage, and prosciutto.
- *Note: We make a classic egg and flour pasta dough. We’ve figured out that 1 egg per person ratio is the perfect amount (slightly more than enough) of pasta.
Serve hot covered with an unhealthy amount of Parmesan.
Note: We had a TON of leftover filling, so the next night we just reheated it with a little olive oil and used it as a sauce for some other pasta. DELICIOUS.