This is a great recipe if you want to make your own ravioli and, of course, love cheese!
Time: 2 hours (preparation and cooking)
Ingredients for the pasta (15 ravioli approx.):
- 1 cup of all purpose white flour
- 1/2 cup of semolina flour
- A pinch of salt
- 4 large eggs
Ingredients for the filling:
- 18 oz Butternut Squash (cubed)
- 1 Tablespoon of mascarpone
- Black pepper
Ingredients for the cream:
- 0.25 lb Taleggio
- 4 oz Mascarpone
Preparation of the filling:
Cook the butternut squash in boiling water until soft. Then put them on a tray with olive oil and roast them for 40 minutes in the oven at 375 degrees Fahrenheit.
Put the roasted butternut squash in a bowl and puree it with a fork. Then add a tablespoon of mascarpone, some black pepper and mix until the cheese is fully integrated with the squash.
Preparation of the ravioli:
First and foremost, you need to make a pasta dough.
Put the flour, semolina and salt on a countertop. Create a well in the center and put 2 eggs. Incorporate the flower into the eggs, making a slow movement clockwise. Once the two eggs are fully incorporated, add a third one and mix. The dough has to be soft and light. If sticky, add more flour.
Note: do not knead too much as you do not want the pasta dough to be too compact.
Cut the dough into a few sizable pieces. To flatten it, I use a Kitchen Aid pasta roller extension that is great, because, with a manual machine, it is easier if you are with somebody else. With the Kitchen Aid, no need. I usually flatten the dough thin, to level 6. Do not forget to put flour on your countertop before laying down the pasta strips, otherwise they will stick to it.
Once I have long stripes of dough, I prepare my ravioli: I cut each strip in the middle, keeping the wider piece in the bottom. I then put a bit of filling in the center, keeping a distance of 1 to 1.5 inches in between. Then, I will put some egg wash all around the filling so the top layer of pasta will stick to the bottom. When covering the ravioli, do not forget to push the air pockets to the side (otherwise, the ravioli may burst during cooking) and to make sure each side is well closed. Then, cut the ravioli with a wheel to obtain a nice shape.
Cook the ravioli in boiling water for about 7 minutes.
Preparation for the cream:
Cut the taleggio in few pieces and put it in a pan with the mascarpone. Cook at medium heat until the cheese is melted and then serve a generous amount onto the ravioli. Et Voilà!