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Butternut squash ravioli11/20/2023 Lay the dough on the floured counter and cut it into 2 - 2 foot long pieces. Once you've hit level 5, you're done, and chances are you have a 4 foot long piece of dough. Each time increasing one level, and in turn, making the dough thinner. Each time you run the dough through the pasta maker, kick it up a level until you get to level 5. Its okay if it falls apart, just knead it back together and start over. On level 1 on the pasta dough maker, run the dough through. This is the thickest setting for the roller, and we will incrementally increase the level each time we pass the dough through. this will dictate how fast the dough comes through the roller. The speed of the stand mixer isn't crucial, go at a pace that works for you, but not too fast. Roll out the dough so it is in a rectangular piece, about 1/16 inch thick. Cut the ball of dough into 4 equal parts. After the dough has rested, sprinkle flour on the counter. If not, thats okay too! Wrap the dough in plastic wrap and leave on the counter. If you can let the dough rest for an hour, thats best. An old teacher from when we lived up in SF says, when its ready it smells like dough. You'll know the dough is done with its elastic enough that you can push your finger into it and it will reform. You want to fold the dough, knead it and then fold it over again and rotate it, repeating til it starts to get its rich vibrant yellow color. Kneading the dough can be a lot of work (especially if you're short like me and the counter is not at an ideal height) so we subbed in the guys for a little extra elbow grease. Once the dough starts to form, thats when you start to use your hands and the dough scraper. Slowly start whisking the eggs while adding the flour, little by little. We work right on our clean counter, but if you prefer a board, thats great too! Form the flour into a well on the counter. The Dough Ingredients / Equipment: 4 cups all purpose flour, a little extra for dusting 6 large eggs 2 tablespoons-extra virgin olive oil 2 teaspoons kosher salt Pasta Maker (we used the KitchenAid Standing Mixer attachment) Rolling Pin Instructions: Make sure you and working on a clean and dry surface. And of course, enjoy the photos! Making pasta is such a team effort and is so fun and memorable! Buon appetito! Please enjoy the recipes below for the dough, filling and sauce. I will say, being in the kitchen with friends, sipping cocktails is one of my favorite places in the world. EXCITED! It had been a while since we have gotten the chance to cook together and when 4 people who love food get together in the kitchen, magic happens! My next question was of course, what should we make? My friend asked me to teach her to make pasta! Music to my little Italian ears! After weeks of back and forth menu planning, we decided to go with Butternut Squash Ravioli (amongst the other 4 courses) and to use up the last of my Wild Willow Farm CSA. We love to travel, eat and drink with them and when we get the chance to gather, its always around food! When I asked them what they wanted to do, they said "cook a fancy meal at your house" and I was SO. We were fortunate enough to have some dear friends from San Francisco come to town right before the holidays. Butternut Squash Ravioli with Sage & Browned Butter
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