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Monday, December 28, 2009
Acorn Squash Raviolis
How does one spontaneously decide to make homemade ravioli? I guess that is just how I am. So last night about an hour before dinner I decided to make ravioli. I make fresh pasta from time to time on a whim, but ravioli are a bit harder and I usually (notice the usually part) plan them out in advance. Well I got a ravioli press for my birthday and have been wanting to use it. I made a quick attempt a few days after I received my press but I over stuffed my ravioli and they exploded. Well last night my dough didn't come together so I had to ditch that and whip up a fast dinner. So I woke up this morning feeling challenged. I made fresh ravioli for lunch!
Acorn Squash Ravioli with a simple Bechamel Sauce
1/2 acorn squash (Butternut squash would be tasty too!)
1/4 cup ricotta cheese
1 tsp ground sage
salt and pepper
Cut acorn squash in half. Scoop out seeds and discard. Drizzle olive oil, salt and pepper on squash. Roast in a 425 degree oven for 30-45 minutes. (This can be done ahead of time.)
When squash is very fork tender and has cooled down, scoop out into a bowl. Add ricotta cheese and seasonings. Stir until well incorporated. Place filling in a pastry bag or ziplock back with the end snipped off.
1 1/4 cup flour
or wonton wrappers
Place ingredients in a food processor and process until a ball forms. Use a pasta machine to roll out sheets.
If you have a ravioli press lay pasta out and put a tiny amount of filling in each square (depending on the size of your press.) Lay a second sheet of pasta ontop and with a rolling pin, roll the sheets together sealing in the filling.
If you don't have a ravioli press but still have a pasta machine, lay out a sheet of pasta. Place about a tbsp of filling every 2 inches or so on the pasta. Lay a second sheet on top. Gently press around each mound of filling making sure to press out any air. Cut around each mound of filling into ravioli squares.
Place filling in wonton wrappers and fold over into triangles.
Fresh pasta only needs to boil for a couple of minutes. When the raviolis float to the top, cook for one minute longer and then drain.
1/2 cup fat free half and half
1/2 tbsp butter
pinch of sage, salt and pepper
3 tsp flour
2 tbsp ricotta cheese
Melt butter in a pan. Add flour and stir until flour is wet. Add half and half and seasonings. Stir until there are no lumps in the flour. Add ricotta cheese. Serve over ravioli.
This complete recipe made about 3 servings.