This idea came from my friend Angelia, who had this dish at a place in
Canada she used to frequent. So we decided to try and recreate it during a
pasta-making-fest we had. I will admit, I messed up the sauce the first time
(cut me some slack, there was a lot going on…including wine!) but was quite
successful the second time around. It’s also very easy, just don’t burn the hazelnuts
and garlic like I initially did…
I posted once before about making pasta, spinach pasta. Making regular
pasta is even easier, and much easier to handle (spinach pasta tends to be a
little sticky due to the wetness of the spinach). The process is exactly the
same as when I posted about spinach pasta starting with adding the eggs to the
well of flour. For that reason, I will not rehash the whole pasta making/ravioli
process here but will include photos and the approximate quantities of flour:eggs.
Onward we go.
Butternut Squash Filling:
2 c butternut squash, cubed
~2 T brown sugar
1 tsp cinnamon
Roast or boil squash until tender, mash and stir in other ingredients until desired taste reached. Make regular egg pasta dough for raviolis.
2 c butternut squash, cubed
~2 T brown sugar
1 tsp cinnamon
Roast or boil squash until tender, mash and stir in other ingredients until desired taste reached. Make regular egg pasta dough for raviolis.
Pasta:
3 eggs
~2 ½ cups of flour (start with 2 cups for the well, then add as needed)
*Note, once you add the eggs to the well, beat just the eggs lightly
with a fork until combined…then begin to add flour little by little.
As with the spinach ravioli, you can easily freeze the extras! Place flat on a baking sheet and stick in the freezer until frozen, then can put all into a plastic Ziploc bag.
Hazelnut sauce:
1 cup of hazelnuts, skins removed, chopped
1 T butter
1 large garlic clove, minced
~1 1/2 cups heavy cream
~10 sage leaves
Heat butter in pan over medium high heat, crisp sage leaves for about 5
minutes. Remove leaves and place hazelnuts in remaining butter until lightly
browned then add garlic and sauté for 1 minute. Add cream and simmer. Stir
frequently and continue to heat until desired consistency.
Put it all together and enjoy!
Nom away!
Koober Jr.
