First off, congratulations to President Obama–you know, just in case he reads my blog tonight.
You never know.
Anyway–Fritz’s mom, Tharrie, bought me a present last year that I have not nearly taken enough advantage of–the pasta maker attachment for my KitchenAid (thanks again!). Now that I am a licensed physical therapist (yep, still feels good to announce it every now and again), I have a lot more time for kitchen hijinks.
Not to mention I have a lot more affection for pasta, now that it’s consistently below 40 degrees at night and I don’t have to wear a bikini for another fabulous seven months or so.
Since I’m still not very experienced with pasta making, I decided to stick with a recipe this time around. I used KitchenAid’s recipe for a basic egg pasta dough. Combined with roasted butternut squash, goat cheese, and a simple sauce of browned butter–well, hallelujah for winters and bulky sweaters.
Can I get an “amen”!?
Goat Cheese and Butternut Squash Ravioli
- 4 large eggs
- 1 T water
- 3 1/2 C sifted all-purpose flour
- 1/2 t salt
Using the flat beater, combine all the ingredients and mix 30 seconds at speed two (very specific instructions, here–clearly not my recipe!).
Switch out the flat beater for the dough hook and knead for two minutes (still at speed two). Hand knead for two more minutes (try not to add a lot of flour to the kneading surface or risk drying out your pasta).
Let the dough rest for 20 minutes, then divide into four pieces and use your pasta maker as directed.
I only used the pasta roller (flattened to the fifth level of thinness), the cut circles around a glass with a sharp knife. Pretty quick–but a ravioli cutter would be faster. Squares would be quicker, too, as you could slice up squares with a pizza cutter or pastry roller.
Anyway, as you cut out individual circles (or squares) for the ravioli, dust them with flour before setting them aside so they don’t stick together. Once cut and dusted, you can freeze the uncooked ravioli shapes for later if you like. I made about half into ravioli for dinner and froze the rest.
For the filling, I roasted a butternut squash (oh, and an acorn squash for purposes not involving this recipe) at 350 degrees, face-side down for about forty minutes until it was easily pierced with a fork. I removed the skin, mashed the squash, and added only salt and pepper to taste.
To make the ravioli: lay a circle flat and place a small spoonful (a heaping teaspoon or so) of squash, topped with a generous sprinkle of crumbled goat cheese. Dip your finger–or a brush, if you’re the fancier type–into some water and moisten the outside edge of half the ravioli. Fold it over and press the edges together.
Toss them into boiling water and cook for just a minute or two. I topped with the most simple yet ohmygoshsofreakingdelicious sauce of browned butter.
Yep. Put some butter in a pan and let it get golden brown. Add salt if you use unsalted butter–and be careful not to burn the butter. If the pan you use is dark on the inside, you have to watch very carefully to see when the butter changes color so you can whip it off the heat.
Though the flavor combo looks simple (and it is), these ravioli were a really nice combination of slightly sweet roasted squash with creamy tangy goats cheese.
I don’t need to tell you about how good browned butter tastes, do I?
Fritz inhaled a plate of his own and then snuck half of mine when I wasn’t paying attention.
Not sure what filling to make for the rest of the ravioli pasta I have in the freezer–any suggestions?
We got our first snowfall of the winter out in Long Island today–‘ll count it even though it was really more of a slushy texture by the time it hit the ground. I wasn’t feeling ready for snow until I saw it starting to fall, and then suddenly it doesn’t seem so outrageous to have Thanksgiving peeking just around the corner and Christmas decorations up in all the stores.
And I won’t lie to you and tell you that I haven’t already started my yearly screenings of Love Actually.