I first laid eyes on the Kitchen Aid mixer pasta maker attachment when Mike and I were registering for wedding gifts. Frankly, it frightened me. I had visions of mangled pasta dough in a rainbow of colors stuck to the ceiling–a nightmarish scene in which the cat and I were entangled in sticky, inedible dough. There was flour everywhere and well, no one was going to eat homemade pasta anytime soon.
Seven years later and I am still without my pasta maker attachment–so a good Nana-in-training must improvise. For this ravioli recipe, you just need a package of won ton wrappers. For about $3 or less, you can get 50 of these handy little squares of dough that are perfect for wontons, dumplings and of course, homemade ravioli.
For the filling, I made use of squash puree from our Galeux d’Eysines squash. You can use any winter squash you like from butternut to pumpkin. You could even skip the fresh puree and use a can of pumpkin puree (although it won’t taste as fresh!).
And the best part: you can make a bunch quickly and freeze it–it cooks up in a few minutes and makes it a great meal to bank in your freezer. This recipe yielded about 30 ravioli.
1 cup squash puree
1 large egg
1/4 cup romano cheese, shredded
2 tablespoons ricotta cheese
pinch of nutmeg
60 won ton wrappers (which is about 2 packages)
1 stick of unsalted butter
2 tablespoons of fresh, chopped sage leaves
2 tablespoons balsamic vinegar
Steps to yumminess
1. Place squash puree, egg, romano and ricotta cheese and nutmeg in a food processor. Process until smooth. Season to taste with salt and pepper.
2. Make your ravioli, filling each with 1 heaping tablespoon of squash filling. Follow directions here (Ravioli making 101). Freeze ravioli (flat) for at least 30 minutes. You can leave any ravioli that you don’t intend to cook in the freezer.
3. Bring a large pot of water to boil. Add ravioli and cook until it floats-about 3 minutes. Keep an eye on it–the ravioli will explode if you overcook.
4. While ravioli is cooking, melt butter over high heat (in a large pan). Add sage and cook until butter begins to brown and sizzle. Remove pan from heat, whisk in balsamic vinegar.
5. Use a slotted spoon to carefully remove ravioli from cooking water and place directly into brown butter sauce. Serve immediately.
A fab side for Squash Ravioli: I died and went to Rouge Salad.