They’re not weird, they’re “rustic”.

Today I was lucky to have my good friend Sabra Saperstein and her aesthetic sensibilities not only helping make this ravioli but photographing the process!

I’ve posted the ricotta cheese making process and recipe, and the creation of the filling, so now this is the culmination of the process; the dough and and filling of the ravioli.

The pasta dough recipe that I used:

This amount of dough was perfect for filing with one gallon of milk’s worth of ricotta  and one small to medium roasted butternut quash.

  • 10 ounces  all-purpose flour
  • 2 whole large eggs
  • 4 yolks from 4 large eggs
  • 1 teaspoon kosher salt
  • 1/2 pound (pre-squeezing) cooked spinach, wrung out very well. Frozen spinach works too.

And now for a photographic journey through ravioli making…

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The dough. 
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The dough cut up into 8 equal pieces before rolling. 
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Being rolled through the pasta rolling machine. 
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We got about 12 ravioli per sheet. 
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Fold the sheet over, squeeze out the air and press to seal.

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Cut apart with a ravioli/pastry cutter. A regular knife works too…
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Tomato sauce doesn’t work at all for anything containing something sweet like butternut squash. This one’s best with olive oil, kosher salt, fresh-ground pepper and grated parmesan.

 

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