Father’s Day arrived early for me this year. Check out my new toy:
I mentioned a few weeks ago that I used to own a pasta maker, but through neglect I let it rust out. That inspired me to get a new one, as well as this ravioli maker:
I couldn’t wait to start playing with it. For my first pasta, I decided to make acorn squash ravioli.
Making fresh pasta is not only fun and economical, but it tastes far better than commercially produced pasta, even those that are sold as “fresh”.
The difference between homemade pasta and storebought is like the difference between the birthday cake your mom made for you as a child and a Hostess cupcake. In other words, there is no comparison.
Pasta is very simple to make and you don’t necessarily need a pasta machine, although it’s way easier if you do. There are all kinds of pasta recipes, but the most basic one is simply eggs and flour formed into a dough and then rolled out thin, either with a rolling pin or with a pasta machine.
For this recipe, I added a little salt for flavor and a few tablespoons of water to get the consistency of the dough right.
You can even make different color pasta by using all-natural coloring agents such as spinach, tomato puree or even squid ink. You can even make striped ravioli if you like.
Ravioli can be filled with anything you like, including ground meat, cheese, finely chopped vegetables, potatoes, you name it. Best of all, you can make up a big batch of ravioli, enjoy half of it for dinner right away, and save the other half for another time in the freezer. They cost literally just pennies to make and they taste amazing.
Acorn Squash Ravioli
For the Filling
1 cup Acorn squash, cooked
1/2 cup Cream Cheese (or Ricotta)
1 clove Garlic, crushed
Fresh cracked black pepper
1. Combine acorn squash, cheese and garlic in a mixing bowl and mix together until smooth. Season with salt and pepper to taste. Set aside.
For the Ravioli
2 cups Unbleached all-purpose flour
1/2 tsp Sea salt
2-3 TBS Water
1. Combine flour and salt in a mixing bowl, then use your fingers to make a hole in the middle. Crack eggs into the hole, then use a fork to mix together, slowly incorporating the flour a little at a time until a dough is formed, adding a little of the water if necessary. Transfer to a floured work surface and knead until dough is smooth, about five minutes. Cover with clean kitchen towel and set aside.
2. Assemble pasta machine or flour a work surface. Separate the dough into four peices. If using the pasta machine, set the rollers to their widest setting, then flatten one of the dough balls with your hands and feed it into the roller using the crank handle. Fold the sheet in half and feed it through the rollers again. Adjust the rollers to the next narrowest setting and repeat the process. Then adjust the rollers again and continue rolling out the dough until it is paper thin. Lay the pasta sheet flat on a floured work surface, sprinkle with flour and cover with clean kitchen towel. Repeat the process for the three remaining dough balls.
3. To assemble ravioli, lay one pasta sheet over the metal ravioli frame, then use the plastic insert to create dimples in the pasta. Carefully use a spoon to fill each dimple with about one teaspoon of the filling, then lay a second pasta sheet over the top. Use a rolling pin to press the two sheets together firmly, then pull away the excess pasta on the sides and discard. Use your fingers to carefully pick up each ravioli and set on a floured baking sheet to dry for 30 minutes, then turn each ravioli over and let dry another 15 minutes. Repeat with the remaining two pasta sheets. At this point the ravioli can be frozen for later use, if you would like.
4. Bring a pot of salted water to a boil. Add ravioli and cook eight minutes. Drain and serve.
I served mine with my simple, all-purpose tomato sauce and some freshly shaved parmesan. I served it with this simple herbed bread recipe I’ve been making a lot lately, as well as sauteed zucchini, having been inspired by this post by The Ranting Chef.