Dinner tonight is a recipe that I created for my undergrad honors project. I’ve copied the recipe below:
Winter squash ravioli with brown butter and sage
Pasta by Tom Torpy
3 cups semolina flour
1 Tablespoon extra virgin olive oil
1 Tablespoon salt
1 cup water
Knead all of the ingredients together until a smooth dough is formed (can be done in a food processor). Let the dough sit in a covered bowl for 1/2 hour. Prepare the filling and sauce in advance or during the 1/2 hour the dough is resting. After 1/2 hour follow the instructions on a pasta maker, or divide the dough in two and roll out two large circles by hand. The dough should be as thin as possible without it being easily torn.
4 cups baked winter squash
Zest of one lemon
1 cup Parmesan cheese
1 cup breadcrumbs
2 tsp. thyme
1/4 tsp. salt
1 stick butter
Cut the squash in half and scoop out the seeds and stringy parts. Slice the squash into pieces and toss with olive oil and salt. Place on baking sheet and bake at 375 degrees until soft and well cooked, about 45 minutes.
Grind up European style crusty bread to form breadcrumbs. Add the breadcrumbs to a pan with olive oil and thyme. Stir often until the breadcrumbs become golden and toasted. Turn off the heat.
Scoop the soft baked squash off of the rinds. Put the squash through a ricer so that it is smooth. In a separate pan sauté the squash until dry. Add the breadcrumbs to that pan. Add the zest of almost one lemon, but save a bit to garnish, to the mixture and 1 cup of parmesan cheese. Mix thoroughly and add a bit of freshly ground black pepper and 1/4 tsp. salt or to desired salt level.
Cut the pasta into circles using a cookie cutter or drinking glass. Place a small amount of filling in the center of each circle. Use your finger to put a bit of water on one half of the circle. Fold the dry edge over to meet the wet edge to form a half-moon. Place the pasta in plenty of boiling salted water and cook for 3-4 minutes or until cooked to desired texture.
Brown butter and sage sauce
Heat butter in a pan over a medium-low heat until it begins to turn golden. Place the sage leaves carefully into the butter so that the leaves are resting top-side up on the butter and are not submerged. The butter should be hot enough that they begin to cook immediately. Sprinkle each leaf with salt. when the leaves are crisp, pull them out of the butter. Continue to cook the butter slowly until it turns a golden brown. Pour over the freshly made ravioli and garnish with the crispy sage, lemon zest, and parmesan.
Use butternut squash, pumpkin, or banana squash.
A cream sauce is also very good with this recipe