Hi friends, this was a recipe that I created in the fall and like a million other things, it’s been sitting in my drafts.
Got us some homemade ravioli, WEE. Roasted butternut squash, gorgonzola and honey goat cheese was my filling. I would totally make this again but to make it a little easier on myself I would perhaps go the large stuffed shells route or turn this into a lasagna. The ravioli filling and sauce are easy peasy, but hand stuffing ravioli is time-consuming and very messy!
Totally worth it if you asked me but certainly not for the weak and impatient.
I would SAY this serves between 2 – 4 depending on how many ravioli you can get out of your dough.
For the filling:
1 cup of roasted butternut squash
1/8 cup of crumbled honey goat cheese
1/8 cup of gorgonzola crumbled cheese
1 egg
Garlic salt + Pepper
For the sauce:
2 Cups of Heavy Cream
1/4 cup of chardonnay
1/4 cup of sundried tomatoes
1/2 cup of freshly grated parmesan
3 cloves of fresh garlic, chopped
Salt + pepper
TSP of dried Thyme
To top:
4 slices of oven-roasted Prosciutto
Oven-roasted Kale
Dough:
I bought fresh sheets of dough from Eataly, but you can also find them at most grocery stores or any Italian markets.
I got three (13 inch) sheets.
I didn’t use Semolina flour BUT I should have. Regular all-purpose will work but makes a mess. Oops!
Pizza cutter/fancy pasta cutter/knife
a fork
Method:
Preheat your oven to 400 degrees. Spread out butternut squash on a cookie sheet and drizzle with olive oil, garlic salt, pepper (you may buy it already chopped and ready to roast in the grocery store.) and roast for 35 minutes, stirring occasionally.
Next, grab another cookie sheet and spread out the kale on 3/4 of the pan and the Prosciutto on the other part. *Do not grease or season the prosciutto, just drizzle a little olive oil, salt and pepper over the kale section. Pop that in the oven with the squash and roast for 10 minutes, tossing halfway through.
Work on chopping the garlic, sundried tomatoes and measuring out your cheese while everything is in the oven.
When everything is done roasting, set kale and Prosciutto aside. Remove the squash from the hot pan and place in a large bowl and let it cool. About 15 minutes.
Toss in the cheese and the egg to the bowl with the squash and use a handheld mixer or a food processor to blend everything together. The mix shouldn’t be runny, but it’s ok if it’s not completely smooth. The cheese will melt together nicely once the ravioli is cooked.
NOW for the fun stuff. Flour your work station. If you are using my method of fresh sheets of dough, wash it under warm water for a few sections until the dough gets a little sticky. Brush the water off and lay the sheet on your floured work surface. Begin to drop little sections of the filling down the long sheet on one half. Use a little pastry cutter/pizza cutter/knife to divide the sheets in half, and place the empty dough on top of the dough that has your filling on it. Press down the top sheet until it covers the filling and seal it. Use your cutter to then evenly trim the edges of the dough until you have little pockets. Seal each ravioli pocket by pressing a fork around the 4 sides. Place on a plate and cover with a towel to retain moisture.
***I did go back and forth using a ravioli cutter but found I enjoyed the ravioli that I hand-trimmed and sealed myself to allow for more filling to be inside.
Repeat this process and once you have a ball of scrap dough, try your best and rework the dough so you can get more from it. Ball it up, roll it in flour and use a rolling pin (or wine bottle like I did LOL) and keep reusing the dough until you can’t anymore. I got an additional 10+ ravioli’s from this method. If at any point your dough is sticking to things, use more flour. There’s no right or wrong here when making the shape, get creative and test what method that feels and works for you. There’s a dozen of shapes and sizes you can make by hand here, just depends on how creative you want to!
Once you’re ready – bring a pot of water to boil. The ravioli only need 4 min to cook so we will start on the sauce first and then cook those bad boys up!
On medium, heat up the garlic in a pan drizzled with olive oil for a few minutes. Then add in the chardonnay and sundried tomatoes and cook for another 2 minutes. Then comes the lovely heavy cream and grated parmesan, turn the heat to low and keep stirring. Kick in a few dashes of thyme/sage, salt and pepper to season. When your sauce is getting thick, boil the ravioli.
Toss the ravioli in the cream sauce.
Crumble that Prosciutto over top with the kale. Pour yourself a big glass of wine, you deserve it, sweetie! Dig into those little pillows of love.
xx
Taylor
foodierunion.com 