One of my favorite parts about being a new wife is having someone to taste all my homemade cooking or maybe a made up recipe from time to time. And today is one of those special days when you too get a sneak peak into my kitchen with a delicious 7 ingredient recipe called squash ravioli. Luckily Aaron will pretty much eat anything. After going to Eataly in Chicago last month, I’ve been none stop thinking how we need one in Houston! Our city would be complete… all my Houston friends say, “amen!” While on Eataly’s website looking for their olive marinating recipe I found a squash ravioli dish. What is even more exciting about this homemade ravioli recipe is that it’s only about a 7 ingredient recipe. All I can say is, it sounds too good and it’s true!
Nothing but the best homemade cooking for my man.
So many of you asking for me to share my best fall recipe so here you go! If you make this, let me know. I’ve added other meals to the blog before but my squash ravioli takes the cake. One little thing I will add to this recipe is that I did spend a little more on the ingredients. I wanted it to have the exact taste and one thing I know about cooking is you always want to grab the top line. There really is something about creating your best fall recipe by using the freshest ingredients possible.
Did I mention it only a 7 ingredient recipe?
I personally made the dough recipe but need to work on it a little more. Homemade cooking is a skill I want to get better at as the years come. I will say if you follow the instructions then you will be sore and it will come out perfectly. I was sore for 3 days after kneading the dough, haha! It’s a great workout even if the pasta turns out bad…which it won’t. I promise.
One more little tip: I used the same cheese for both parts. Either one is fine.
For the Ravioli:
1 recipe Basic Egg Pasta Dough (click here for the recipe)
1¼ pounds butternut squash (or pumpkin, if desired)
4 ounces amaretti cookies, crumbled
1¼ cups Parmigiano Reggiano, grated
1 tablespoon lemon zest, grated
Salt, to taste
For the Sauce:
½ cup unsalted butter, softened
8 sage leaves
1 cup Grana Padano, grated
Salt, to taste
To prepare the squash ravioli:
Preheat an oven to 400˚F. Cut the squash into large slices, remove the seeds and pulp and bake until it is soft, about 30 minutes. Remove the squash from the oven and let it cool. Once it is cool, scrape the flesh of the squash off the rind and wrap it in a kitchen towel, place it in a colander and let it drain for 10 minutes.
Combine the amaretti cookies, Parmigiano Reggiano, and lemon zest. Add the drained squash and a pinch of salt, and stir until the filling is smooth and fully combined for recipe. This 7 ingredient meal shortened by using the same cheese for both parts.
Homemade cooking is not for the weary. If for the ones that love a challenge.
Roll out the egg pasta dough to form a thin sheet. On this, arrange small amounts of the filling, about the size of an egg yolk, then fold the sheet over and cut rectangles out of it around the mounds of filling. Be certain to seal the edges of the pasta.
Cook the ravioli in about 6 quarts of well-salted boiling water (think: as salty as the sea) for 2-4 minutes, or until the pasta is al dente.
To make the sauce:
Then heat the butter in a medium-sized sauce pan, lay the sage leaves in the pan, and heat until the butter is sizzling gently. Toast the leaves for about a minute.
Add 1 cup of boiling water to the butter and sage. Stirring, allow it to simmer for about 2 minutes, reducing the liquid by half. Keep the sauce hot over very low heat, and return it to a simmer.
Remove the ravioli from the water, and place them directly into the pan with the melted butter and sage recipe. Adding hot water to loosen the sauce if necessary, toss until a homogeneous sauce is formed. Cook the pasta for a minute until it is thoroughly coated with sauce, remove the sage leaves, add the grated cheese and serve in warmed bowls.
Before you know it you’re best fall recipe is complete. Now, wasn’t that easy? How about that for a 7 ingredient meal? I always find that after I try a recipe once it’s gets easier. So, just in case this doesn’t turn out the way you thought it would, give it a second whorl. If I can conquer the homemade cooking here at the Williams’ home so can you.
The key is to take your time and don’t get discouraged. This really is the best fall recipe and sure to be a crowd pleaser. As a new wife I’ve even been thinking about making it an annual dish for mine and Aaron’s family.
Also, make sure you are using the proper equipment and as I said earlier in the post, use the best and freshest ingredients. For this particular recipe I chose to go down the Italian aisle to find everything I needed. It just felt appropriate.
Below you can find all the appliances and equipment I used to help get me on the right track with this meal. If you don’t have one of these, Christmas is just around the corner. Maybe Santa will bring you something new.
You got this! I can’t wait to hear all your stories and how your best fall recipe turned out too. Feel free to leave your comments and/or questions below and I’ll be sure to answer and respond to them all. Good luck.
Now serve up your best fall recipe to those you love!