Before we took off for Leavenworth, I had a 1-lb. delicata squash I had to get rid of and so I decided to just throw together some ravioli. Obviously, it had been awhile since I'd last made ravioli, because it's not just something one throws together. Bryan had forgotten how much work it was, too, because when he got home from the gym and saw that a tornado had hit the kitchen, he asked a bit apologetically whether he could help. Little late for that!
But as much work as squash ravioli is, it's always worth it. I usually base my recipe off this Butternut Squash Ravioli with Brown Butter, which believe it or not is the creation of a tiny Pacific Northwest Ballet dancer named Kari Brunson who is pictured here in a stockpot. How cute is that?
I was able to make 64 2-inch raviolis with this recipe, using my awesome VillaWare Ravioli Maker from Chelsea that she thought I'd only use once then decide it wasn't worth the work.
Delicata Squash Ravioli
1-lb. delicata squash
1-1/4 lb. fresh egg pasta
1 T. extra-virgin olive oil
1 shallot, chopped
2 cloves garlic, chopped
1/2 c. ricotta cheese
1 egg, beaten
1/2 t. kosher salt
1/4 t. freshly ground pepper
1/8 t. nutmeg
1/4 t. cinnamon
Pinch of ground cloves
Cut squash in half, discard seeds and cook skin side down in an oven preheated to 350 degrees until tender, about 40 minutes. Set aside to cool
Prepare the pasta, which I wouldn't suggest doing unless you have a KitchenAid with a Pasta Roller Set, but I'm only saying that because it's the only way I've ever done it.
Heat the olive oil, then add the shallots and garlic and stir until slightly browned, about 5 minutes. Set aside to cool.
After the delicata has cooled, scoop out the flesh into a food processor, add the cooled shallots and garlic, cheese, egg and spices, and blend until smooth.
Assemble raviolis, then cook in simmering water for about 7-9 minutes, depending on the thickness of your pasta. You can also freeze them on a cookie sheet covered with parchment paper for later use.
(I usually serve these with Kari's Brown Butter, which is awesome. Her exact filling also comes highly recommended, which makes a bit too much for 1-1/4 lb. of pasta dough, but works great for lasagna. I admit, though, I haven't yet tried this recipe with the won ton wrappers - I'm afraid it would be so easy that I would never make real raviolis again!)