• Small acorn squash or can of pumpkin puree
• Dash of Parmesan cheese
• 2 Tbsp olive oil
• 1/2 tsp nutmeg (1 tsp if using can of pumpkin)
• 1/2 tsp cinnamon (1 tsp if using can of pumpkin)
• 3 cups unbleached flour
• 4 large eggs, slightly beaten
• 1 tsp salt
• 2-3 Tbsp water
What you do:
Mix the flour, eggs, salt, and water in a kitchen mixer, using the dough hook attachment. A food processor should also work, if you have one. Stop mixing when the dough becomes ball-ish; take it out then and knead it on a floury surface for about 7 or 8 minutes. If it’s too dry, add a little water; if it’s too sticky, add a little flour. This is not rocket science.
Put your pasta dough blob on a floured surface and let it sit for an hour under an inverted bowl. I do not know why this is necessary, but every pasta recipe I read said to do it. I obey.
If you are using squash: While the dough is taking its nap, turn the oven on to 350ºF. Cut your squash in half (it helps if you poke a few holes in it and microwave it for a couple minutes first). Coat it with olive oil and sprinkle some salt over it). Stick it in the oven for half an hour, then take it out and see how soft it is. If you can scrap/scoop out the flesh easily, do so, and mix it in a bowl with the nutmeg and cinnamon, and the dash of Parmesan.
If you are using pumpkin: Dump it out of the can into a bowl and mix it with the nutmeg and cinnamon and Parmesan. TA DA.
I actually made both fillings, and it was way too much for the amount of pasta I ended up with. Your mileage may vary.
When the pasta’s done with its timeout, give it a good knead and then start rolling it out – I did it 1/3 at a time (although the dough was too dry by the time I got to the last 1/3, sadly). If you have a pasta maker, use that instead. It was really, really hard to roll it out thin enough – and I still couldn’t get it as thin as I would have liked, so that the pasta was kind of overly starchy. I wouldn’t attempt this recipe again without an actual pasta maker.
Once the dough is flat, you can use either a ravioli cutter (if you have one) or a pizza roller or sharp knife (if you don’t) to make your squares. If you’re using a pizza cutter, make sure you have squares of similar size to save yourself some tears later on.
Plop about a tsp of squash of pumpkin down on a square, cover it with another square, and press the edges together. I found I had to dampen the edges a bit with water to make them knit together. I also had to fight the urge to overfill the squares – it turns out they are very hard to seal together with squash oozing out the sides.
Cook them in a salted pot of boiling water for 3-4 minutes. Drain, return to the pan (remove from heat) and drizzle with olive oil. (I sautéed some tomatoes and a small cooking onion to serve over it too).
Time Needed: * : I will never do this again unless I get a pasta maker. Then, we’ll see.
Deliciousness: **** : Yum. I especially liked the pumpkin, but Drew preferred the squash. The ravioli were a bit starchier than we were used to, which cost thisi rating about half a star, due to being hand-made; this problem would be eliminated by the involvement of an actual pasta maker.
Serving Size: *** : I got 15 Big McLarge Huge ravioli, about 3 servings.
Ingredients: **** ½ : all stuff I had at home or got at the farmers market on Saturday. ½ star docked because I fucking hate cutting acorn squash.
The Bottom Line: LOL NO
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