Kitchen Experiment: Acorn Squash Ravioli
Posted November 12, 2009on:
I love the fall! Autumn has so many great foods that are so versatile and delicious. Of course summer fruits and vegetables are great too, but I just love the unique tastes that come from the different autumn foods. One of my favorites is the pumpkin which is delicious savory or sweet. I also love squash! I know, I know it’s weird. But squash is easy to make, delicious and versatile. The other day I came home with a shopping bag full of squash that I used to make soup. I also had the acorn squash as a simple side, roasted with butter, maple syrup and brown sugar. I then filled the squash with some cooked onions and pecans for texture. Of course with my different kitchen experiments, I tend to have to plan and shop for ingredients, but this time I wanted to re-use that delicious acorn squash to make ravioli. These ravioli were not easy to make, but they were delicious and hearty! I recommend taking some time one day to make some fresh ravioli–it will really change your world!
Yield about 28, 2 1/2 inch ravioli
To Make the Ravioli you need to start with 11 ounces of flour and 3 eggs. Make a well with the flour and beat the eggs into the well. Using a fork slowly incorporate the eggs into the flour until you’ve incorporated most of the eggs. Use a bench scraper to start kneading the dough. Once the dough has come together, wrap in plastic wrap and allow to rest for at least 30 minutes. After the dough has rested, cut it into four pieces using a bench scraper. Roll one piece of the dough until thin enough to pass through a pasta roller. Follow directions for your pasta machine to roll out the dough and use either a ravioli mold, a ravioli stamp to shape the ravioli. You can also cut them by hand.
Acorn squash ravioli filling Ingredients:
- 1 roasted acorn squash
- 1 tablespoons butter
- 2 tablespoons maple syrup
- 2 tablespoons brown sugar
- 1/2 sliced onion
- 1/3-1/2 cup chopped pecans
- 8 ounces ricotta cheese, strained
- 1/4 teaspoon nutmeg
- salt and pepper to taste
- 1/2 stick butter (2 ounces)
- 2 tablespoons fresh sage leaves, chopped
- 1/4 cup pecans, chopped
- Pre-heat your oven to 350 degrees. Slice the acorn squash in half and remove the seeds and membranes.
- Rub the butter along the inside of the squash and sprinkle the brown sugar inside. Add the maple syrup. Roast for 45 minutes to an hour, until fork tender. Allow to cool.
- Meanwhile, place ricotta cheese into a sieve, lined with cheese cloth and allow to strain. Squeeze to remove as much water as possible. Note, if your ricotta cheese is already very thick and creamy, you can probably skip this step.
- In a large pan, over medium heat, add liquid from squash and add onion and pecans. Cook until reduced and onions have softened, about 6 to 8 minutes.
- In the bowl of a food processor, scrape the acorn squash and add the onion and pecans. Add the strained ricotta cheese and pulse until combined.
- Fold in nutmeg, salt and pepper to taste.
- Place filling into a pastry bag to fill ravioli.
- Meanwhile, place a large pot of water to boil with salt.
- In a large pan, over medium heat melt butter. Once water is boiling add ravioli, working in batches of 8.
- With a spider or slotted spoon, remove ravioli and add to melted butter. Add sage leaves and pecans, and cook for 3-4 minutes more, until all ravioli are coated and sage is fragrant.