The colder weather is making me dig out my cozy sweaters and dream of steaming bowls of pasta, fresh sauce and yummy cheeses. This recipe takes advantage of the fall squash that are abundant this time of year. It’s easy to make and freezes great. Think about serving it for your next harvest dinner party to celebrate the crops and the end of a season.
You can use your favourite pasta dough recipe or search my blog for my healthier whole wheat pasta recipe (search ‘pasta’ or ‘Friday feasting’) or this one here:
- 2 1/2 cup flour
- 3 eggs
- 1 tsp salt
- 3 Tbsp olive oil
- Water to bring it all together
- Put everything (except the water) in a food processor and blitz it up while gradually adding enough water to form a ball. Cover the dough in wrap and chill in the fridge for up to 3 days.
For the filling I used buttercup squash because that’s what’s most plentiful in my garden but butternut squash would work just as well. To roast the squash cut it in half and scoop out the seeds. Brush with olive oil and a sprinkle of salt and pepper and place cut side down on a baking sheet with parchment paper. I tucked a clove of garlic underneath each half as well. Roast until the squash is soft and comes away from the skin easily. Scoop out all the flesh and reserve for later or cool to use immediately.
- 2 cups roasted squash
- 1 cup grated parmesan
- 1 egg
- 1 clove roasted garlic
- 1/4 cup fresh chopped parsley
- 1/2 tsp (or to taste) grated nutmeg
- 1/4 cup ricotta or cottage cheese
- salt and pepper
- Mix all the ingredients well to combine.
Roll out your prepared pasta dough (by hand like me or with a pasta roller). Drop filling by teaspoonfuls onto the base dough, leaving ample space to seal the borders. Lightly brush the edges around the filling with water. Place the top sheet of pasta over and press out air bubbles while you seal the edges. Using a knife or roller (or even cookie cutters) cut around each mound of filling. Place on lightly floured parchment paper to freeze or cook immediately in a large pot of salted boiling water. Let ravioli float to the top of the boiling water and cook for another minute or so before removing gently with a slotted spoon and placing into serving platter or bowl. Do not overcrowd your pot, boil in batches as needed.
Browned Butter Sage Sauce
- 1/2 cup – 3/4 cup butter
- fresh sage leaves (6-8)
- salt and pepper
- In a saute pan melt the butter at a gentle medium heat. Let the milk solids separate and cook to a golden brown. While the butter is browning, crisp up the sage leaves in the pan as well. Let them cook until they darken and start to curl. Let drain on a paper towel and reserve to gently crumble over the dressed pasta. Drizzle the browned butter over the hot pasta season with salt and pepper and enjoy! (Optional: add some grated parmesan over top as well!)
I shared my bounty with my parents and brother and my mom made giant meatballs with fresh garden tomato sauce and a caprese panzanella salad. It was so yummy…and the company wasn’t bad either! Just another reason to make fall your favourite season!