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Sunday, January 8, 2012

Squash & Prosciutto Ravioli with Brown Butter

I got a pasta maker! And I used it this weekend for the first time to make ravioli with my favorite neighbors. It was a major success. We made two kinds of ravioli, this squash/prosciutto/parmesan one and a mushroom one. They both were very good, but this was the clear winner... so I'm sharing it! (Adapted from Cook's Illustrated)

*Photo by Jason Volpe

2 cups all purpose flour
3 eggs, beaten

Pulse the flour in a food processor to evenly distribute. Add the eggs and process until dough forms a ball. If the dough is too dry (and you see tiny pebbles), add 1/2 a teaspoon of cold water and keep processing. Repeat this step until dough is a ball, but not sticking to the sides. If the dough is too wet, add 1 teaspoon of flour and process until dough is right consistency. Remove dough and knead for a few minutes on the counter until the dough is very smooth and soft to the touch. Place in a bowl and refrigerate covered for about 30 minutes. Roll through pasta maker according to directions and fill with ravioli filling. (This will make about a pound of pasta- the ravioli filling will not quite make enough for all this pasta)

1 large acorn squash
1/4 lb prosciutto, thinly sliced
1 cup grated parmesan
2 teaspoons diced shallots
1 egg yolk
1 pinch ground nutmeg
1 tablespoon fresh chopped sage
salt and pepper

Cut the squash in half and place face down on a lightly greased cookie sheet and roast for about 35-40 minutes at 400 degrees. Remove once the rind can be punctured easily by a fork. Once cooled, scoop out the pulp (you should have about 1 1/2 cups) and place in a bowl. Dice the prosciutto and add it, along with the parmesan, shallots, egg yolk, nutmeg, and sage to the squash. Stir together and taste for salt and pepper. Fill the pasta with this mixture and make sure to seal the edges of each ravioli with warm water.

Boil raviolis for about 2 minutes each and serve with a Brown Butter and Pine Nut sauce!!

1/2 stick butter
1 tablespoon chopped shallots
1/4 cup chopped parsley
1/2 cup toasted pine nuts
1/2 cup grated parmesan cheese

Place the butter in a large skillet and cook until browned... stirring constantly to remove the pieces of browning butter from the bottom. Once butter is almost browned, add the shallots (carefully) and continue to stir. Add the parsley and taste for salt and pepper. Add the cooked ravioli directly to the large skillet and toss to coat. Add the pine nuts and serve. Sprinkle with parmesan cheese.

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