marsha-tbay
Well-known member
Squash Ravioli with Parmesan-Sage Cream
1 to 1 1/2 pounds pumpkin or other winter squash
1/2 teaspoon grated nutmeg
kosher salt and freshly ground black pepper to taste
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups skim milk, warmed
1 tablespoon fresh sage, finely chopped, or 2 teaspoons dried
6 tablespoons grated Parmesan cheese plus additional cheese for passing
12 sheets fresh lasagna noodles, each 5x7 inches, enough for 36 ravioli
cornmeal
Cut pumpkin in half, remove seeds, and place, cut side down, in a baking pan with 1/2 inch water. Bake in a preheated 350 degree oven about 40 minutes or until very tender. (Microwaving takes less than half the time.)
Scoop out flesh and puree with nutmeg, salt, and pepper. You should have about 11/4 cups.
Meanwhile, put butter in a heavy-bottomed saucepan over medium heat. Add flour and sti few minutes. Add milk slowly and bring to a bare simmer, whisking constantly.
Cook until thickened and you can no longer taste any flour, about 10 minutes.
Add sage, cheese, and salt and pepper to taste.
Remove from heat and put plastic wrap on the surface to prevent skin from forming. Spoon out pumpkin puree in two rows across, and three rows down, on one lasagna sheet using 1 teaspoon per ravioli. Brush another sheet with water. Gently put the second sheet on the first, wet side down.
Run a ravioli cutter down the middle between the two rows and then across, sealing each ravioli with 3/8 inch border of dough all around. Without a ravioli cutter, press down with the side of you're your hand along the rows between the fillings, removing any air pockets. Seal with your fingers and cut ravioli free with a knife. Then crimp with the tines of a fork.
Repeat with remaining pasta and filling until you have 36 ravioli. (To prevent sticking, put ravioli, as you make them, on a baking sheet sprinkled with cornmeal.) Bring a pot with 4 quarts of water and 1 teaspoon salt to a boil over high heat. While water heats, gently reheat cream sauce. Add ravioli to cooking water, stir and cook, covered, about 3 to 4 minutes. All ravioli should rise to the surface. Drain. Put half the cream sauce into the pasta pot over medium-low heat and add the ravioli. Add remaining sauce and gently stir, coating all the ravioli.
Serve at once with more cheese passed at the table.
Makes 4 servings.
AJ-gourmgardenofeat
1 to 1 1/2 pounds pumpkin or other winter squash
1/2 teaspoon grated nutmeg
kosher salt and freshly ground black pepper to taste
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups skim milk, warmed
1 tablespoon fresh sage, finely chopped, or 2 teaspoons dried
6 tablespoons grated Parmesan cheese plus additional cheese for passing
12 sheets fresh lasagna noodles, each 5x7 inches, enough for 36 ravioli
cornmeal
Cut pumpkin in half, remove seeds, and place, cut side down, in a baking pan with 1/2 inch water. Bake in a preheated 350 degree oven about 40 minutes or until very tender. (Microwaving takes less than half the time.)
Scoop out flesh and puree with nutmeg, salt, and pepper. You should have about 11/4 cups.
Meanwhile, put butter in a heavy-bottomed saucepan over medium heat. Add flour and sti few minutes. Add milk slowly and bring to a bare simmer, whisking constantly.
Cook until thickened and you can no longer taste any flour, about 10 minutes.
Add sage, cheese, and salt and pepper to taste.
Remove from heat and put plastic wrap on the surface to prevent skin from forming. Spoon out pumpkin puree in two rows across, and three rows down, on one lasagna sheet using 1 teaspoon per ravioli. Brush another sheet with water. Gently put the second sheet on the first, wet side down.
Run a ravioli cutter down the middle between the two rows and then across, sealing each ravioli with 3/8 inch border of dough all around. Without a ravioli cutter, press down with the side of you're your hand along the rows between the fillings, removing any air pockets. Seal with your fingers and cut ravioli free with a knife. Then crimp with the tines of a fork.
Repeat with remaining pasta and filling until you have 36 ravioli. (To prevent sticking, put ravioli, as you make them, on a baking sheet sprinkled with cornmeal.) Bring a pot with 4 quarts of water and 1 teaspoon salt to a boil over high heat. While water heats, gently reheat cream sauce. Add ravioli to cooking water, stir and cook, covered, about 3 to 4 minutes. All ravioli should rise to the surface. Drain. Put half the cream sauce into the pasta pot over medium-low heat and add the ravioli. Add remaining sauce and gently stir, coating all the ravioli.
Serve at once with more cheese passed at the table.
Makes 4 servings.
AJ-gourmgardenofeat