Butternut Squash Ravioli with Cream and Asiago Cheese
Chef John Draz has an unusual way to serve butternut squash: in homemade ravioli, with an Asiago cheese sauce. Turban, Hubbard, and other winter squash could be substituted.
Ingredients
- Squash Filling
- Butternut squash - 1 medium
- Pinch of nutmeg
- Salt and freshly ground white pepper to taste
- Sauce
- Heavy (whipping) cream - 1-1/2 cups
- Asiago Cheese - 1/2 cup, grated
- Salt and freshly ground white pepper to taste
- Pasta
- All-Purpose Flour - 2 cups
- Semolina Flour - 1 cup
- Water - 3 tablespoons
- Salt - 1 tablespoon
- Eggs - 3
- Egg - 1, beaten (egg wash)
- Asiago Cheese - 1/2 cup, grated
- Parsley - 1/2 cup, finely-chopped
Instructions
To prepare the stuffing: Pare and seed the squash. Dice into small cubes. Stem until tender, 10 to 12 minutes. Place steamed squash in a food processor and puree. Season with nutmeg, salt, and pepper. Remove from processor and cool.
To prepare the sauce: In a shallow pan, simmer the cream and reduce to two-thirds in volume. Stir in the grated cheese and simmer to melt. Adjust the seasoning and reserve, keeping warm over hot water.
To prepare the pasta: Mix all ingredients together except the egg wash. Knead for about 5 minutes, until smooth. Cover the dough with plastic wrap and let rest for 5 minutes. Divide into six pieces. Using a crank-type pasta machine, roll out into 6 very thin, evenly-trimmed, 12-inch long sheets of pasta.
On a floured board, brush one sheet of pasta with the egg wash. Space 4 spoonfuls of filling along the sheet, 1/2-inch from the rear edge and ends, and 1 inch apart. Fold the sheet over the filling and match up the edges; lightly press to seal along the edges and between the pockets. Using a fluted ravioli wheel, cut and seal the ravioli between the pockets of filling. Repeat with remaining pasta sheets.
Bring a large pot of salted water to a boil. Slip the ravioli into the water and cook until al dente, about 2 minutes. Remove with a slotted spoon and drain. Toss in the sauce until well coated.
To serve: Place 4 to 6 ravioli on each small serving plate. Top with sauce. Garnish with cheese and chopped parsley.
