Autumn Ravioli
Nathan Congleton / TODAY
print recipe
Rating:
5.0 (2 rated)
Cook time:
Prep time:
Servings:
6

We love this recipe because it reminds us of autumn. The flavors are so warm and comforting.

Technique tip: If you don't have a ravioli wheel you can use a small round cup or glass. Also, instead of wasting time cubing the squash you can just cut in half, roast then scoop out.

Swap option: You can use sweet potato instead of butternut squash.

Ingredients

  • Pasta

    • 2 cups "00" flour, plus more for dusting
    • 2 large eggs
    • 3 egg yolks
  • Filling

    • 1 butternut squash (about 2 pounds)
    • 2 slices pancetta, diced
    • 1/2 teaspoon nutmeg
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon freshly ground black pepper
    • 4 tablespoons butter, room temperature
  • Garnish

    • 18 small sage leaves
    • Canola oil, for frying
  • Sauce

    • 1 cup (2 sticks) butter

Preparation

For the pasta:

1. Add flour to a large bowl. Create a well with the flour in the center of the bowl.

2. Add eggs and yolks. Using a fork, start to combine the eggs and flour. The dough will start to come together.

3. Continue to mix the dough by hand. If the flour hasn't been fully absorbed, add another egg yolk or a bit of water. Once the flour has been absorbed, take the dough out of the bowl and start to knead it on a lightly floured surface.

4. Knead the dough for about 5 minutes, until the dough is nice and smooth. 5. Wrap the dough in plastic and let it rest for at least 30 minutes.

For the filling:

1. Pre heat oven to 425°F.

2. Cut butternut squash in half and scoop out the seeds. Lightly oil and sprinkle salt on the inside of the squash. On a parchment-lined baking sheet place both halves of the squash cut-side down and place in oven.

3. Roast the squash for 30-40 minutes or until fork tender.

4. While squash is roasting, cube pancetta and place in a medium skillet. Brown the pancetta until crisp. Remove from pan and place on paper towels to drain excess fat. Set aside.

5. Once the squash is tender, remove from oven and let it cool slightly.

6. Scoop the cooked flesh of the butternut squash into a ricer. Rice into medium skillet set over low heat, add the pancetta and spices and cook for 2 minutes. Turn the heat off and add butter. Stir to combine.

7. Let the mixture come to room temperature. Place your pastry bag into a tall cup and fold down sides. Put the cooled filling into the pastry bag and set aside until ready for filling the pasta.

For the garnish:

In a small pot heat oil to 250°F. Place the sage leaves in the oil and flash fry just until crisp. Remove and place on paper towels to drain. Set aside.

To assemble:

1. Fill tall pot with water, lightly salt and cover. Place on high heat and bring to a boil.

2. Once the dough has rested, cut off a quarter of the dough.

3. Flour a cutting board and press out the pasta so it will fit in the pasta machine. Feed the pasta through the widest setting and continue to roll it through. Occasionally fold the dough in half and roll out again. Reduce the width a few settings and flour as needed. Keep reducing the setting and running it through the machine. It will start to get very thin. The final dough should be about 1/32-inch thick.

4. Cut pasta into sheets about 12-14 inches long.

5. Spacing about 2 inches apart, squeeze a small amount of filling (about 1½-teaspoons) onto pasta strip moving down the strip until you have between 5 and 6 placements of filling.

6. Take a second strip of pasta and lay over the top of the first strip with filling. Using your hands form a seal around each space of filling, making sure to remove all air pockets.

7. Using a ravioli wheel cutter, or a round glass, cut the pasta into squares (or circles, if using a glass).

8. Place ravioli onto a lightly floured baking sheet and set aside.

For the sauce:

Place the butter in a skillet over medium-low heat. Simultaneously drop ravioli into the tall pot of boiling water, 5 to 6 at a time, and cook for 3-4 minutes. Stir the butter until it is brown and is nutty in flavor and aroma.

Remove the cooked ravioli from the pot and place in a skillet with the brown butter. Cook on medium high heat tossing to coat the pasta.

To serve:

Place ravioli onto serving dish and spoon some of the brown butter over the top. Garnish with fried sage leaves and serve.

Related video

Closed Captioning
apply | reset x
font
size
T
T
T
T
color

Make simple autumn ravioli by 2 'Top Chef Junior' competitors

Play Video - 4:06