Quinndulgences

BUTTERNUT SQUASH RAVIOLI

A delicious homemade replica of my favorite dish from my favorite Italian restaurant in Boston’s North End. This ravioli is incredibly indulgent and melts on your tongue with its fabulosity.

Ingredients:

for the filling:

• 1 butternut sqaush
• 1 tablespoon olive oil
• 1 large shallot, chopped finely
• 4 tablespoons butter
• 1/3 cup milk
• 1/2 cup parmesan cheese
• dash of nutmeg
• salt and pepper

for the ravioli dough:

• 2 cups flour
• 1 egg
• 1/3 cup oil
• 1/3 cup water

Directions:

1. Wash, peel, de-seed, and cut the butternut squash into 1-inch cubes. Toss together with olive oil, salt, and pepper. Lay out onto a baking sheet and bake at 425F for 35-45 minutes, or until the squash is very soft, mixing every 15 minutes.
2. Place the roasted butternut squash in a bowl and mash until very smooth.
3. In a saucepan, melt 2 tablespoons butter and sautee shallot until translucent.
4. Add the butternut squash puree, 2 tablespoons butter, and milk. Then add parmesan, and mix until melted and well incorpated. Season with nutmeg, salt, and pepper. Set aside.
5. To make the dough, combine wet ingredients and pour over flour. Mix well until a soft, semi-sticky dough is formed.
6. On a lightly floured work surface, roll the dough out very thin. Using a knife, cut 2-inch squares from the dough. Place a scant teaspoon-sized dollop of filling onto a square. Overlay with another square of dough and press the layers together. Lightly brush the edges of dough with water and roll to seal. Either cook immediately, or keep stored air-tight in the refrigerator.
7. To cook, simply boil in lightly salted water for 3 to 5 minutes. Serve in a simple butter sauce with sage. Yields 30-40 ravioli.