by Nancy Caivano
3 lb. butternut squash, halved lengthwise,
seeded (if you can't find one
3-lb squash, get two smaller squashes)
4 tbsp. brown sugar
1/4 tsp. cinnamon
kosher salt and black pepper
1/3 cup pure maple syrup
2 tbsp. butter, divided
1/2 cup water
1 cup water
2 cups ricotta cheese
3/4 cup grated Pecorino Romano cheese
3 tablespoons chopped fresh parsley
1/2 teaspoon chopped fresh thyme
2 cups flour
1/2 tsp. kosher salt
1 tbsp. olive oil
8 tbsp. butter, divided
1/3 cup chopped shallots (about 2)
1-1/2 cups chicken stock
1/2 cup apple cider
1 tablespoon minced parsley
Salt and pepper
Shaved Parmigiano-Reggiano cheese
Make Squash and Filling:
Preheat oven to 350 é F. Place squash, cut side up, in baking pan. Sprinkle with brown sugar and cinnamon; season with salt and pepper. Drizzle with syrup; dot with 1 tbsp. butter. Pour 1/2 cup water into bottom of pan. Bake until squash is tender, about 1 hour. Cool completely. Scoop out squash into bowl. Mash. Transfer 3/4 cup squash to a bowl (reserve remaining squash for another use). Mix in ricotta, grated Pecorino, parsley and thyme. Season with kosher salt and pepper.
While squash is baking, prepare pasta. Mix flour and salt in large bowl; make well in center. Beat oil and eggs until well blended; pour into well. Stir with fork, gradually bringing flour mixture into center, until dough forms a ball. If dough is too dry, mix in up to 2 tbsp. water. Knead on lightly floured surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover, and let rest 5 minutes. Divide dough into 4 equal parts. Roll dough, one part at a time, into rectangle, about 12 x 10 inches (keep remaining dough covered).
Drop filling mixture by 1 level teaspoons onto half of the rectangle, about 1-1/2 inches apart. Moisten edges of dough and areas between rows of squash mixture with water. Fold other half of dough up over squash mixture, pressing dough down gently around mixture to seal. Trim edges with a sharp knife. Cut between rows of filling to make ravioli; press edges with fork to seal. Repeat with remaining dough and squash mixture. Place ravioli on towel; let stand, turning once, until dry, about 30 minutes.
Melt 2 tbsp. butter in large pan over medium heat. Add shallots; sauté 1 minute. Add stock and cider; simmer 10 minutes. Add parsley. Season with salt and pepper. Reduce sauce on low heat until reduced to 1 cup.
Working in batches, cook ravioli in pot of boiling salted water until just tender, about 1 minute. Using slotted spoon, remove ravioli to a baking sheet lined with a kitchen towel.
Heat 2 tbsp. butter in a large, nonstick skillet. When sizzling and just beginning to brown, add ravioli. Cook 5 minutes or until golden brown on one side. Flip ravioli and cook another 5 minutes or until golden brown. Remove to paper towels to drain. Repeat process with 2 more tbsp. butter and remaining ravioli.
When sauce is reduced to one cup, remove from heat and stir in 4 tbsp. butter, 1 tbsp. at a time, whisking constantly until all butter is incorporated. Place ravioli on a serving platter and scatter with shaved Parmagiano. Place sauce in a bowl in the middle of ravioli. Place toothpicks in ravioli for easy serving.
You can make the ravioli ahead of time. Place ravioli on a plastic wrap lined baking sheet in a single layer, not touching. Cover well with plastic wrap and refrigerate for up to 3 days. Or you can freeze the ravioli on the same baking sheet. When frozen, place ravioli in a zip-top plastic bag and use however many you like. You can also serve the ravioli tossed in some of the sauce instead of using the sauce as a dipping sauce.
Copyright © 2001, Nancy Caivano. All rights reserved.
This page created December 2001
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