Autumn Butternut Squash Ravioli with Spinach Laminated Garlic Ravioli Dough From Scratch aka Longest Name for Pasta Award
Sometimes I have these random urges to cook and luckily enough for me, I have people who have random urges to eat. This is my recipe for my Butternut Squash Filling and Garlic Ravioli Dough! (The Gnocchi and Pear Tart will have their own recipe pages). I’m not going to talk much because it will literally flood this page and we ain’t tryna have that. I made 12 dishes in 8 hours so I’m sorry that I never leave servings but this should serve about 2-4 people. It’s such a broad number because I can eat for two so read the room when making this.
Garlic Ravioli Dough
1 cup of semolina flour
1 cup of all purpose unbleached flour
3 teaspoons of garlic paste
1 teaspoon of garlic powder
1 teaspoon of nutritional yeast
3 whole eggs
Directions:
Add 1 cup of semolina flour and 1 cup of regular all purpose unbleached flour to a mat
Add your garlic powder and nutritional yeast and stir
Create a well and crack in 3 whole eggs and stir with a fork until fully incorporated
Knead until smooth (about 10 minutes) Like real shit 10 minute kneading don’t fuck around thats “Doo Wop (That Thing)” played twice back to back and I wouldn’t recommend doing MS LAURYN HILL WRONG LIKE THAT.
Once kneaded, saran wrap your dough and leave it in the fridge for at least 20 minutes
Butternut Squash Filling
1-2 lbs of butternut squash (you can also use the pre frozen and pre cut ones if you’d like, just make sure to microwave them before putting them in the oven)
1 yellow onion
4 cloves of garlic (whole)
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of smoked paprika
1 teaspoon of thyme
⅓ cup of shredded parmesan
Salt and pepper to taste
Oil of choice
Directions:
Preheat your oven to 425 degrees (make sure your middle rack is available)
Dice your butternut squash into cubes if not using pre frozen. If using frozen, make sure to microwave in accordance to the directions on the bag.
Cut your onion into slices
Add 4 cloves of garlic and take a baking sheet and grease with oil of choice
Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1 teaspoon of thyme and toss on baking sheet until all of your veggies are fully seasoned
Salt and pepper to taste
Put your baking sheet into the oven on the middle rack and let bake for 30 minutes
After it is done, add it to a food processor and add ⅓ cup of parmesan and blend until desired consistency
If you are making my exact recipe above, you can use any herbs you would like to laminate into your pasta. Just place rolled out dough and place your leaves and place another piece of dough on top and rolled together.
I wouldn’t recommend making laminated pasta dough for ravioli unless you have an absurd amount of time to make A LOT of pasta dough. In theory it takes about 4 layers of pasta itself to create about 2-3 raviolis.
I cried a lot while making this pasta dish but it came out amazing so if you’d like to sell your sanity then by all means, go for it.
If you do use spinach, try and only use the leafy soft part and not the actual stem *
I didn’t want to use an ice cube tray to create my ravioli but if you would like, feel free to do so. I wanted large pieces so you could really see the spinach pieces worked into it.
Me realizing “what the fuck did I get myself into?”
Directions:
Set aside a small dish of water
To make ravioli roll your dough into long sheets and take a spoon and place your filling far away from each other on your sheet
Roll another sheet and place it on top very carefully from the bottom up of your yet to be made ravioli
The way this sheet is place helps the air pockets escape to the top of your ravioli before pressing into it
Press into a “u” shape underneath your ravioli and then finally take a dab (ayy) of water and finally seal it on the top
Take your pasta cutter and cut into squares, being mindful of pressing hard enough to cut into both pasta sheets
Set aside on a floured baking sheet and finish your raviolis.
My hands look like this, so your mouths can be full.
My first raviolis were fails but I quickly realized that I need to roll my spinach without the hard stem
Progressively got better (sometimes you just have to cry it out)
THIS IS A PAN YOU CAN PURCHASE https://amzn.to/2LqZ1KR
FROM AMAZON AND YOU WILL PAY FOR MY FOOD FOR THE DAY.
BUT ANYWAYS…
This is the sauce I decided on for this delicate yet hearty filling:
Half a stick of butter
3 cloves of garlic
5 slices of bacon
½ cup of pecans
1 teaspoon of italian seasoning
1 teaspoon of onion powder
2 leaves of fresh sage
3 tablespoons of brown sugar
1 cup of milk of choice
Salt and freshly cracked black pepper
Creamy Browned Butter Sage Sauce
Directions:
Add half a stick of butter into a medium heat pan and watch until it starts making small bubbles. (Like nitro beer)
Set aside in a bowl and add 3 cloves of minced garlic and saute on medium high heat
Add 1 teaspoon of all italian seasoning and 1 teaspoon of onion powder and stir
Add 2 leaves of fresh sage and saute for 2 minutes
Take out your fresh sage and add in 1 cup of whole milk or milk of choice (unsweetened of course)
Bring to a boil and add your browned butter and stir and add an absurd amount of cracked black pepper and set aside.
Fry your bacon on a pan to desired crispiness and set aside
Add your pecans and fry in bacon fat with 3 teaspoon of brown sugar
Set aside with bacon and break up your pieces of bacon
Take a pot and bring to a rolling boil on high heat Have a pan with a teaspoon of olive oil on it to coat the bottom on medium heat Add your raviolis (you can use a spatula or a ladle with holes in it) Boil for about three minutes Take out and put directly onto heated pan (it is completely okay if some pasta water goes into the pan as well)
Serving tip:
Then add your pasta sauce to the heated pan and cook for a minute together Add to a plate, Add your pecans and bacon Top with freshly grated parmesan and black pepper
This system helps create a better pasta dish for each individual person instead of clumping together all of the raviolis together.
CHEFS KISSES YOU GUYS.
Also if you plan on making pasta a lot more than once every two months, I recommend using this life saver:
