Pasta Dough Recipe
3 cups of semolina flour (fine)
4 extra large eggs
2 tsp of olive oil
3.5 Tbs of water (or more depending on size of eggs)
In the food processor:
Add all the ingredients and mix for 30 seconds using the steel blade. Add water if necessary. It’s done when the dough starts forming a natural ball.
Place the ball of dough on a plate. Pour a drop of olive oil over and smooth. Cover the plate with cloth and let the dough rest for 15-20 minutes.
Cut a slice of dough approximately 1/2 inch thick
Flatten with your hands or rolling pin
Place the rolling machine at the first hole (the largest).
Pass the slice between the rollers.
Fold the slice and go again. Repeat this step 5 to 7 times until the slice is smooth. (Sprinkle the slice with semolina regularly.)
Place the machine on the 2nd and 3rd holes, repeat the previous step 1 time.
Repeat with the 4th and 5th holes. (This step will flatten the dough tremendously)
Stop at the 5th hole.
Filling & Sauce Recipe
2 1/2 lbs butternut squash peeled and roughly chopped
6 whole garlic cloves (minced)
1/2 cup parmesan cheese
1/2 teaspoon dried sage
2 amaretti cookies
salt and pepper to taste
Brown butter and sage sauce
4 tablespoons butter (1/2 stick)
10 whole fresh sage leaves
freshly grated parmesan cheese
To make the filling:
Toss the squash with the garlic in a bowl with just enough olive oil to evenly coat everything. Roast on a baking sheet at 400 degrees for about 45 minutes until soft. Remove from the oven and mix in a food processor to combine – slowly pouring additional olive oil into the mixture until the consistency is smooth. Add parmesan, crumbled amaretti cookies, and salt and pepper, to taste. Use this filling to make the ravioli.
To make the sauce:
Combine butter and fresh sage leaves in small sauce pan. Heat over low heat for at least 15 minutes to infuse the butter. Then, increase the heat just a bit (take care not to burn) and stir continuously until the butter browns slightly and the sage leaves crisp.
By Meg Sexton, Resident since 2011 | Photos by Meg Sexton.