Since joining the local CSA, Joe and I have been receiving a bounty of butternut squash. So much so that they have taken over the top of our microwave for quite a while now. And besides roasting this veggie (I can only eat so much of this seasonal item) we figured we'd roll up our sleeves and dive into- what else- making butternut squash with homemade ricotta ravioli. It was all quite simple, just time consuming.
To make your own batch of these tasty bites you'll need to roast about 2 butternut squashes (cut them in half lengthwise and discard seeds first) in the oven (450 degrees for about 50 mins). Scoop out the insides into a bowl and add a minced sprig of fresh rose merry, crushed pine nuts, and salt and pepper to taste. This will accompany the ricotta as the ravioli filling. Here's the super easy way to make your own ricotta. Pretty easy, right?! Next roll out your pasta sheets, we used fresh, uncooked sheets. Cut them to the size you want your Ravioloi to be. We played around with a mix of sizes. I liked the bigger sized guys. Next spoon in your squash and ricotta into the middle of one piece. Next brush the edges with a quick egg wash (this is going to help keep all the filling inside your pasta). Top your half with another pasta piece and use a fork to seal all of the pastas edges (as demonstrated by Joe). Cook your pasta according to your desired tenderness. I like mine al dente, you know with a slight bite to it where as Joe prefers his on the verge of dissolving as soon as it enters his mouth..I tell him at least he's dentures will thank him in the future..hehehe! Oh and then the best part of all comes the feasting, yum! We still have a few more squashes in the house, I'd love to hear any tasty suggestions on your favorite way to prepare squash!? Cheers!