Butternut Squash Ravioli with Kale Pesto

20 November 2012 in Recipes

 

"C" is for Cooking!Due to popular demand, here is the recipe for my Butternut Squash Ravioli and Kale Pesto. This entire recipe is made from scratch so its a little time consuming but worth it in the end. First, let’s make the pesto.

Kale Pesto

Yields: 1 1/2 cups

1 large bunch of kale, rinsed, ribs removed and torn into large pieces (Spinach and/or basil works as a substitute – Don’t blanch)
3/4 c. olive oil
1/2 c. parmesan cheese
2 cloves of garlic
1/2 c. pine nuts or walnuts
salt
pepper

Prepare a cold water bath by filling a large bowl with ice cubes and water. Set aside. Bring a large pot of salted water to a boil. Blanche the kale in the water for about 5 minutes, then drain in a colander and quickly transfer to the cold water bath. Drain again and press out the excess water.

In your food processor, pulse your garlic and nuts a few times to break it down. Add your kale. With the motor running add your olive oil and process until you have a course puree. Then add your cheese, salt and pepper. Add more oil, salt and pepper if you’d like. This pesto freezes well: just cover its surface with a layer of olive oil before placing in freezer.

Pasta Dough

2 c. semolina flour or all-purpose unbleached flour
1/2 tsp. salt
1/2 c. warm water

1. In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.

2. Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.

Time to prepare your squash.

Butternut Squash

1 medium butternut squash
olive oil
salt
pepper
sage
parmesan cheese

1. Preheat oven to 375.

2. Slice open your squash and discard the outside and scoop out the guts. Cut up your squash into small cubes, drizzle with a little olive oil and coat all of the pieces.

3. Bake in the over for 20-30 minutes or until very soft. Soft enough to easily squish with a fork.

4. Once squash is baked, mash squash in a bowl with all of the seasonings until you have a smooth paste.

Ravioli Time

Yields: 24

1. Divide your pasta in half. Roll out your dough until its about 1/16 inch thick. If you have a pasta maker use it because pasta dough is a little tough. But a little exercise doesn’t hurt anyone right? (Keep pasta dough covered until ready to use.)

2. Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal.

"F" is for.....3. Cut into squares with a pastry wheel or pizza cutter. Crimp edges with a fork. Repeat with remaining dough and filling.

4. Bring a pot of salted water to a boil. Add ravioli and cook for a couple of minutes. Ravioli should begin to float to the top. Remove with a slotted spoon. Serve with your kale pesto. You won’t be disappointed!

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20 November 2012 Recipes

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