shaun-in-to
Well-known member
[No message]
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO recipe for butternut squash stuffing for pasta--thanks in advance
- Thread starter shaun-in-to
- Start date
In Search Of:
Shaun, I do this regularly, but very simply.
I nuke the squash. For the 2 of us, I use 1/2 normal butternut or acorn.
While it's cooking, I saute very gently, 1 large shallot in butter. When it has softened, I add the cooked squash and continue cooking gently.
I then add about 1/4 c. heavy cream and a pinch of fresh nutmeg. Cook on medium for about 3 minutes blending everything well.
That's it.
I use it as a stuffing for ravioli.
The sauce is simply a sage brown butter.
It's all just very yummy.
I nuke the squash. For the 2 of us, I use 1/2 normal butternut or acorn.
While it's cooking, I saute very gently, 1 large shallot in butter. When it has softened, I add the cooked squash and continue cooking gently.
I then add about 1/4 c. heavy cream and a pinch of fresh nutmeg. Cook on medium for about 3 minutes blending everything well.
That's it.
I use it as a stuffing for ravioli.
The sauce is simply a sage brown butter.
It's all just very yummy.
shaun-in-to
Well-known member
Do you use water or egg white on the edges? Recipes often don't say so...
but I always do it anyway, and luckily my ravioli always stays together (though other things fail miserably!). I've also found that you really do have to push all the air pockets out. Otherwise they expand in the hot pot and force the pasta apart.
And thanks for the recipe. It was exactly what I was looking for.
but I always do it anyway, and luckily my ravioli always stays together (though other things fail miserably!). I've also found that you really do have to push all the air pockets out. Otherwise they expand in the hot pot and force the pasta apart.
And thanks for the recipe. It was exactly what I was looking for.
no pasta store here - i get 'fresh' pasta at the grocery store, you know, it's along with the pasta
sauces in the deli section usually. i think 'olivieri' is a brand that is pretty widely available, and in canada, 'our compliments' is making it as well. you can even freeze 'em. have a look for them because honestly ladies, if i can get them here, you can probably get them anywhere.
sauces in the deli section usually. i think 'olivieri' is a brand that is pretty widely available, and in canada, 'our compliments' is making it as well. you can even freeze 'em. have a look for them because honestly ladies, if i can get them here, you can probably get them anywhere.
REC: Butternut Squash Ravioli with Pancetta and Sage (Jamie Oliver)
Jamie Oliver did this on the Today show a couple years ago. He made a Butternut Squash Caramelle--tootsie roll shapes of pasta. I've made just plain square ravioli and they're absolutely delicious. I also think the squash filling would be a perfect side dish by itself.
FILLING:
1 butternut squash, peeled and halved
1 tablespoon coriander seeds
1 dried red chile
3 sprigs of fresh rosemary, leaves picked and roughly chopped
Extra virgin olive oil
Sea salt and freshly ground black pepper
8 thin slices of pancetta
A small handful of sage leaves
Preheat the oven to 375*
Grate the squash with a cheese grater. Grind the coriander and chile in a mortar. (I use a coffee grinder, and just use pepper flakes) Mix the squash, spices, rosemary, 3 Tbs. olive oil, and salt and pepper to taste. Spread it out on a rimmed baking sheet. Lay the pancetta over the top and sprinkle on the sage leaves. Drizle with more olive oil and bake for about 30 minutes, until the squash looks dried out but is intensly flavored and sweet and the pancetta and sage are crisp. Lift off the pancetta and sage and set aside.
(This is the point where I think it would make a great side dish-with the sage and pancetta crumbled on top, but read on for the ravioli)
Making Caramelle/Ravioli:
Pasta Dough (any recipe, or use wonton wrappers)
The Squash filling
The reserved pancetta and sage
More Extra Virgin Olive Oil
Parmesan Cheese
Allow the squash filling to cool slightly, and season well to taste.
Roll out the pasta (I'm skipping his lengthy pasta rolling instructions. Just roll it thin with a pasta roller. Or break out the wonton wrappers)
Shaping into caramelle:
Cut the pasta into 10 x 6cm/4 x 2 ½ inch rectangles. Fill the middle with a teaspoon of the filling and brush lightly with water. Roll up like a Christmas cracker. Pinch hard to secure at each end. Keep on a flour dusted tray in the fridge until you need them, and try to cook them as fresh as possible.
Shaping into ravioli:
Cut the pasta into 7 x 3 ½ inch strips, then brush or spray each strip with a little water. Add a teaspoon of filling to the centre of one side of each pasta strip, then fold over in half. Mould the pasta carefully around the filling, pushing out any air bubbles. You can cut the ravioli into circles with a pastry cutter or into squares with a knife
Shaping into tortellini:
Lay a sheet of pasta out on a flour-dusted surface. Cut into 10 x 10cm/4 x 4inch squares. On each square, place a good teaspoon of filling just off-centre. With a clean pastry brush evenly brush a little water around each mound of filling. Do this thoroughly to guarantee a good seal. Fold each square in half from corner to corner, enclosing the filling — don’t worry if they look a bit uneven as we want them to look homemade. Tightly seal the tortellini together by cupping your hand around each mound of filling and pressing down. Make sure all the air is extracted. With the flat edge of each tortellini facing you, roll them once towards the tip. Bring the two side flaps into the centre and squeeze them together tightly where they meet. You can cook them straight away or keep them in the fridge on a flour-dusted tray for 3-4 hours if you want to eat them later.
Cook the pieces of stuffed pasta for 3-4 minutes in plenty of boiling salted water until just cooked and still ‘al dente’. With a slotted spoon lift the pasta pieces carefully out of the water and divide them between warm plates. Drizzle with extra virgin olive oil, crumble the crispy sage and pancetta over the top with your hands and finish with grated Parmesan.
Jamie Oliver did this on the Today show a couple years ago. He made a Butternut Squash Caramelle--tootsie roll shapes of pasta. I've made just plain square ravioli and they're absolutely delicious. I also think the squash filling would be a perfect side dish by itself.
FILLING:
1 butternut squash, peeled and halved
1 tablespoon coriander seeds
1 dried red chile
3 sprigs of fresh rosemary, leaves picked and roughly chopped
Extra virgin olive oil
Sea salt and freshly ground black pepper
8 thin slices of pancetta
A small handful of sage leaves
Preheat the oven to 375*
Grate the squash with a cheese grater. Grind the coriander and chile in a mortar. (I use a coffee grinder, and just use pepper flakes) Mix the squash, spices, rosemary, 3 Tbs. olive oil, and salt and pepper to taste. Spread it out on a rimmed baking sheet. Lay the pancetta over the top and sprinkle on the sage leaves. Drizle with more olive oil and bake for about 30 minutes, until the squash looks dried out but is intensly flavored and sweet and the pancetta and sage are crisp. Lift off the pancetta and sage and set aside.
(This is the point where I think it would make a great side dish-with the sage and pancetta crumbled on top, but read on for the ravioli)
Making Caramelle/Ravioli:
Pasta Dough (any recipe, or use wonton wrappers)
The Squash filling
The reserved pancetta and sage
More Extra Virgin Olive Oil
Parmesan Cheese
Allow the squash filling to cool slightly, and season well to taste.
Roll out the pasta (I'm skipping his lengthy pasta rolling instructions. Just roll it thin with a pasta roller. Or break out the wonton wrappers)
Shaping into caramelle:
Cut the pasta into 10 x 6cm/4 x 2 ½ inch rectangles. Fill the middle with a teaspoon of the filling and brush lightly with water. Roll up like a Christmas cracker. Pinch hard to secure at each end. Keep on a flour dusted tray in the fridge until you need them, and try to cook them as fresh as possible.
Shaping into ravioli:
Cut the pasta into 7 x 3 ½ inch strips, then brush or spray each strip with a little water. Add a teaspoon of filling to the centre of one side of each pasta strip, then fold over in half. Mould the pasta carefully around the filling, pushing out any air bubbles. You can cut the ravioli into circles with a pastry cutter or into squares with a knife
Shaping into tortellini:
Lay a sheet of pasta out on a flour-dusted surface. Cut into 10 x 10cm/4 x 4inch squares. On each square, place a good teaspoon of filling just off-centre. With a clean pastry brush evenly brush a little water around each mound of filling. Do this thoroughly to guarantee a good seal. Fold each square in half from corner to corner, enclosing the filling — don’t worry if they look a bit uneven as we want them to look homemade. Tightly seal the tortellini together by cupping your hand around each mound of filling and pressing down. Make sure all the air is extracted. With the flat edge of each tortellini facing you, roll them once towards the tip. Bring the two side flaps into the centre and squeeze them together tightly where they meet. You can cook them straight away or keep them in the fridge on a flour-dusted tray for 3-4 hours if you want to eat them later.
Cook the pieces of stuffed pasta for 3-4 minutes in plenty of boiling salted water until just cooked and still ‘al dente’. With a slotted spoon lift the pasta pieces carefully out of the water and divide them between warm plates. Drizzle with extra virgin olive oil, crumble the crispy sage and pancetta over the top with your hands and finish with grated Parmesan.