I know I'm a bit behind, but that wicked October snow storm knocked us out of power for five days. We are fortunate to have a wood stove so Miss Rosalie would not be too chilly. Even without power we are stubborn enough to cook (thank you gas stove). We made pizza and potato wedges for dinner one night. The storm brought 18" of snow and luckily our neighbor lent us his smaller generator. Chris made a snow fridge to keep our food cold and the chest freezer remained frozen as long as our generator ran every so often. Central, MA has been kicked around by mother nature really recently- tornadoes, hurricanes, and early snowstorms (snow days in October?), so we are overdue to purchase our own generator that can run at least our well, freezer, boiler, and a few other amenities.
Anyway back to the recipe.
Squash Ravioli w/ Sage Butter Cream Sauce
Your favorite squash
Take your favorite kind of squash (acorn, butternut, buttercup, etc..) cut it in half, scoop out the seeds (save these), place upside down on a pan w/water and roast it at 350 F until soft. Scoop out the squash once it has cooled a bit and puree it in a food processor.
Next add in 1 or 2 eggs, 1 cup or so of Ricotta cheese, 1/2 cup of Parm, and some cream until you get a nice consistency- not too watery, not too thick.
Roll out your pasta (see pasta recipe on previous post) to nice thin sheets ( I go to number 5 on my pasta machine).
Add a teaspoon of you squash mixture onto the pasta sheets going down the line. I typically will fold it over and cut them into nice squares.
Make sure to press the pasta down around the pocket to seal in the squash. Use a fork to press around the edges. Then place the ravioli on a rack to dry (about 30 mins at least).
Get your water up to a boil (don't forget to add some salt to make it boil faster) and add in the ravioli. Cook for about 5-10 minutes. You can see the past turning a lighter color. Take out the pasta and place on a plate.
Melt about 3 tablespoons of butter in a sauce pan. Next add in some sage (about 1 teaspoon).
Pour in some cream (1- 1 1/2 cups of cream) and bring to a simmer. Add a teaspoon of flour or corn starch to a separate cup with a tablespoon of water and mix together. Combine with the sauce and continue to cook till thickened.
Serve the pasta with cream sauce and enjoy! I'll be posting some recipes soon on making your own Ricotta and Mozzarella.
****Squash Seeds**** Take your seeds, rinse off the squash gunk and place them in a bowl. Add olive oil, salt, garlic powder, and Franks Red Hot sauce. Place on a cookie sheet and cook for about 20 minutes at 350 F until crispy. Make sure to stir every so often.