A few weeks ago RB and I harvested our butternut squash and have been very pleased with the taste. Having recently been to a cooking class I decided I had better put some of my new skills to use and make Ravioli – only a last minute decision turned them into tortellini.
Ravioli/tortellini do take time, but they aren’t as difficult as they may seem. You don’t need a pasta machine, although one helps – I made do with a rolling pin and good old-fashioned effort.
Find a pasta dough recipe using ’00′ flour.
Create your filling. Mine is on the right, made of butternut squash, garlic, salt and sage. On the left I mixed together the last of our home-grown vegetables as an accompaniment which I threw into the oven with olive oil and sea salt.
I used a cookie cutter to cut the shapes and dotted them with filling. Make sure the surface is well floured to avoid sticking, and that your dough is SUPER thin. You should be able to read through it.
Use a paint brush (or your fingers, as I did) to paint water on the edges before closing into the shape of your choice.
Serve with sage gently cooked in butter. Et voilà!
Oh yum, and with browned sage butter, a favorite … perfect for the season …