I cant remember where I was the first time I actually tried this meal in a restaurant.All I remember is that I chalked it up there with some of the most amazing combinations that I had ever NOT been excited to try…until I took the first bite.
This meal rates right up there with sushi,
which in my world,
is a big deal.
Since I have been so blessed to be a part of the Grain Mill Wagon Challenge
, and competing for their $600 grand prize package of two new grain mills (on electric and one NON-electric, as well as a cash prize), I have been having a ball with my WonderMill and coming up with more and more combinations to use it for.
Since I already make my pasta from scratch, this was an easy transition to using Whole Wheat Flour to make the ravioli. For those of you who dont use or like Whole wheat products, you can make this same recipe using half All purpose, and half Bread flour to give the pasta a stretchy texture for the pasta roller.
This is the season in which we purchase our winter squash for the cold months of the year, if we did not have enough growing in our garden. Due to the drought, and an invasion of squash bugs, I did not have many squash that made it to harvest, so the Handy Hubby hit the sales and brought me home some monsters. Take a look at this one:
I peeled it, cleaned it and cut it into 8 large pieces, then stuck them in my pressure cooker for 15 minutes on high.
Sure beats using the oven for over an hour to bake it,
Â but that will work too if you dont have a pressure cooker.
Once I was done with that step, I added the following spices to it:
1 tsp sea salt
1 tsp tarragon
1 tsp sage
1 tsp cinnamon
1 tsp black pepper
OR, you could use 3 tsp of my All purpose Herb Seasoning that can be found in my newest E-book releaseÂ The Master Mix Way
, the book getting rave reviews from everyone who has purchased it.
Got out my stick blender and a few minutes later had a bowl full of some seriously yummy puree. We only used half of this, so a small to medium butternut squash would be enough for one family. Otherwise you can cool the puree and set it aside for another batch of ravioli later on. It freezes really well, and we always try to set it aside for later because this meal is such a family favorite in the Fall.
Once this is finished, I get started on the pasta.
Here is the recipe for the pasta:
2 cups of whole wheat flour
1 tsp sea salt
4 Tbs olive oil
4 Tbs warm water
For feeding a family of five, we usually double this, and it makes 60 ravioli for the family, which is enough for dinner, as well as lunch the next day for a few of us (whomever gets there first).
I mix all this together and then let it sit for a few minutes for the whole wheat flour to absorb. Then I set my mixer on knead and let it go for about ten minutes, until the texture is shiny and pliable.
I take it out and cut it into four to eight pieces, depending on whether I am doubling the recipe or not.
Now, I have the pasta attachment for my Kitchen Aid Mixer, which makes my life much much easier with the fibromyalgia that often settles in my hands. If you dont have that, then you can certainly use a rolling pin, rolling to make the pasta dough as thin as you can get.
I use the back of a chair, covered with a clean cotton towel, to drape the pasta sheets on when I am done. It is just a hand alternative and doesnt take a lot of space to lay out the pasta on.
I take the pieces of pasta, and pinch one end so it will feed through the pasta roller easier. Since I never read the directions, I am sure it probably tells you something similar. I just was in the middle of making it, and jumped right in feet first the first time. Now it is just what works for me.
After the first couple of times rolling it through, I lay it on the counter, dust it with flour, and then cut it in half cross-ways so that I have easier lengths to handle when all done. Feed it through about ten times, making the rollers smaller and closer together each time. With my whole wheat dough, I never even get to where the numbers are listed, as it tears my dough.
Finished sheet of pasta hanging on the back of the chair. Do all of the sheets, and you will end up with about eight total.
Take each sheet and trim the edges, stretching it as needed to make it even in width. Take a tsp and use this to make 10 little “plops” on the sheet of pasta, only on half since you will be folding it over to seal lengthwise.
After folding sheet over, take a ravioli wheel, and run it down all edges, sides, ends and finally down the middle to make the ravioli. Stretch pasta dough as you go to make edges meet so you can seal them with the roller. As an alternative (if you dont have a ravioli wheel) you can use a knife and fork to seal edges, much like a pie crust, or sandwich pocket.
You should have around 8-10 ravioli per sheet of pasta. Using all the sheets of pasta you will end up with aroundÂ 40-60 pasta pockets full of butternut squash goodness. At this point I lay them on a clean floured towel and let them sit for about ten minutes while the pot of water gets to a rolling boil.
I salt the water and add olive oil, then drop the ravioli in one at a time. It will steam like crazy, which is why I had a hard time getting this shot on a cool October day.
Once they are done, serve with a killer Alfredo sauce, either made from scratch, or your favorite brand. From Little to Big, these are loved by one and all in our family. We top with a little more salt and pepper, sometimes chili powder, but always with a little more parmesan (you can never have enough, right?)
Tasty to the last bite. 🙂
Enjoy—I think I am going to go make some more.
These pics made me hungry all over again. 🙂
Just a note, if you like meat with your meals, we have also added fried pork breakfast sausage with this, into the pureed filling,
and it was just as good.
Many Blessings to you and yours,