Saturday, October 1, 2011

Feta-Squash Ravioli Tutorial(Recipe)

Have you ever wanted to make your own Pasta? It's not hard, but it does take some work. The reward is something tailored to your taste, and something without preservatives! In my books, that's worth it!

This week, because of all my squash/pumpkin cook-downs, I decided that I should make some delicious Squash Ravioli!

Start with your pasta. I mix 3 eggs, 3 tbsp water (maybe more), 3 tbsp oil, and 3 cups of flour. I make a well in the center of the flour, lightly beat eggs in a separate bowl with the oil and water, and slowely whisk the eggs to the outside of the well. In my pasta, I also like to add some flavor. Should you choose, you could add some great spices (Sage, Rosemary, and Garlic are my pasta triad). Once the mix is balled, work it together so there is no lumps/flour pieces. Let rest 1 hour in a plastic sandwich bag.

While that is resting, mix your filling. Since we are making the Squash Ravioli, that's the recipe I'll give:

Squash Ravioli filling:
1 c of squash puree
1 pinch cinnamon
1 pinch nutmeg
1 tsp brown sugar
1 pinch salt
1/4 c feta, crumbled.

Mix contents together, set aside and wait for the pasta.


Now, take half of the ball, and roll it out either with your pasta maker, or if you are Hobo like me, grab your rolling pin and start sweating it out! Roll it flat, about 1/2 an inch thick.



Keep your pasta from drying out. Make sure to grease up your hands, and keep it moist so it does not get all icky. Mine above is starting to dry.

Now, using a small crimped circle/square cookie cutter, cut out circles for the ravioli. Place on a baking sheet. Spray them with Pam.


Once that is done, take a little water, and dab around the sides of the ravioli circles. Now you need your filling. Spoon 1/2 a tsp into the center of the circle...


Using a fork, press down around the pre-wetted edges of the ravioli to secure them down. Spray again with Pam and place on a cookie sheet. Cover with a damp cloth or plastic-wrap until you have them all completed.

BOIL SOME WATER... this part is hard!
Dump your ravioli into the water and stir to prevent sticking. After about 6-8 minutes, remove pasta from the water, place into sauce.

Beautiful! This is the inside of the ravioli! (Below)

This is a slightly sweetened supper dish. It makes about 24 ravioli, so you may want to double it for a family. It is also simple enough to get the kids involved! They can cut the pasta or even help roll it (thought it must be extreme rolled!). Nothing like a special home-cooked meal.

Other fillings I enjoy:

Rosted-Red-Pepper, feta and spinache puree

Ground-Turkey/ricotta

Ricotta/Spinach/Feta


Now, again, I just feel like sharing the beauty of NWO, because honestly, it is like someone just took their paint bucket and dumped their warm colours all over the ground! IT'S STUNNING!

Notre tour en Canot

Les arbres qui sont très jolie!

Et, sur l'eau, nous (moi et mon mari) avons vu ces arbre près du garer; c'était un très belle jour pour être sur le lac!

Now, to bake cookies!

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5 comments:

Jaymie said...

Thanks so much for posting this! It makes it look like a very easy process. I can't wait to try it.

Jaymie @ http://dancesdishesanddreams.blogspot.com

spiceblogger said...

Your ravioli came out BEAUTIFUL! They look delicious as well :)
Thanks for the recipe
--shelley

Cottage and Broome said...

You made it look so easy, I might give it a try! Laura Cottage and Broome

Our Delightful Home said...

Yummy! Thanks for sharing.

~Mrs. Delightful
ourdelightfulhome.blogspot.com

Trish @MomOnTimeout said...

I have never made my own ravioli before but I think I'm going to have to give it a try. My boys love helping in the kitchen so this looks like a good recipe to get them involved. Thank you so much for sharing at Taking A Timeout Thursday!

-Trish@Mom On Timeout
http://www.MomOnTimeout.com