Full Fall means Squash

Its fall so that is the end of tomatoes, blue berries, peach, and most fresh produce. Sigh… Now there are fresh root veggies, squash & pumpkins, and apples. I don’t really like squash nor pumpkin, including pumpkin pie, yes I do realize that  many people think this is a sin against humanity. All that being said,  I felt like experimenting with squash, so my mother and I attempted ravioli.  They were amazing and really rich, not that is a surprise with the amount of butter in this recipe.

Filling:

  • 1 medium butternut squash that has been seeded, split and roasted in the oven for an hour (at about 350)
  • ~ 4 medium onions roughly chopped
  • 1 bottle of brown beer (I used Natty Green’s Old Town Brown)
  • 1/2 c blue cheese, chopped of a hunk but not pressed
  • About half a Nutmeg, ground
  • Pepper (both black & white pepper)
  • Salt
  • Butter

1 recipe of fresh pasta dough

Sauce

  • ~ 3 T of Butter
  • fresh Sage roughly chopped (leaves only but about 2 stems worth)
  • 1/3 – 1/2 cup Walnuts
  • More blue cheese to sprinkle on top

 

Roast the squash, scoop it out of the skin, and mush it in a bowl. Grind about half a nutmeg into the squash and mix. Caramelize the onions with a little salt over low heat in some butter and as they start to brown add about 2/3 of the beer, I drank the rest.  Just cook the onions down until they become sticky. This takes around an hour. Mix most of the onions (expect about 1/4 c) into the squash. Salt and pepper to taste. Let the filling cool completely before adding the 1/4 to 1/2 c of blue cheese, you don’t want the cheese to melt into the filling.

Roll out the pasta dough.  Put a healthy teaspoon in the middle of the dough. Paint around the edges of the dough with either water or egg and fold pasta over. Like with the pot stickers you need you seal the edges and make sure to get all the air out. The you’ll need to cut the ravioli apart. I’ve found that a biscuit cutter is good for this. Make sure to double-check the seals after cutting.  Cook the ravioli in salted water.  The only take 2-3 minutes to cook.

For the sauce throw ~3 T of butter into a skillet. Just before the butter is starts to brown throw in the sage and the walnuts. Just as the sage is starting to brown add the ends of the onions. Spoon the sauce over the hot ravioli and sprinkle with a little more blue cheese.

Overall it made just over 30 ravioli and we still had some dough left over to make linguini. Only cook the ravioli that you will eat, I ate 6, because you can freeze them individually and then pull them out of the freezer when you need a snazzy dinner. You can also freeze other pasta for other future snazzy dinners.

We had it with a fresh salad with pears and cranberries.

What kind of ravioli do you like? Any fresh pasta ideas?

Until later, life is short, lick the spoon!

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One response to this post.

  1. looks pretty darn tasty! and i’m not a huge fan of all-things-pumpkin either. 😉

    Reply

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