Handmade Acorn Squash Ravioli

It's been too long since I posted a recipe! Matt and I recently decided to make homemade ravioli, which was a first for both of us. We chose acorn squash to fill the pockets and a brown butter sage sauce to top them! Like usual, we didn't really follow a recipe, but for the noodles we used Smitten Kitchen's easy noodle recipe for a base. I'm not gonna lie, the dish is kind of a pain in the ass to make, BUT I think it's totally worth it if you love to cook and have an extra hour or two!

For the pasta (adapted from Smitten Kitchen): 1 1/2 cups all-purpose flour 2 large eggs 1/2 teaspoon sea salt 2 tablespoons water 2 tsp. dried parsley

In a food processor, blend: flour, eggs, salt, and water until mixture just begins to form a ball, adding more water, drop by drop. If dough is too dry (dough should be firm and not sticky). Process dough for 15 seconds more to knead it. Transfer to a floured surface and let stand, covered with an inverted bowl, 1 hour to let the gluten relax and make rolling easier.

While the dough rests, work on your filling!

For the filling: 1 small to medium-sized organic acorn squash, roasted and peeled 1/2 tsp. nutmeg 1/2 tsp. cinnamon 1/2 cup freshly grated parmesan cheese 2-3 cloves garlic, chopped finely 2 tablespoons heavy cream (half & half or even milk would work here too) salt & pepper to taste

To roast your acorn squash, slice it down the middle, drizzle some olive oil and salt & pepper on either side and place it on a baking sheet in a preheated oven (375 degrees) for about 45 minutes or until tender (poke it with a fork to check it out!). Once it's cooled, peeling it is easiest with a spoon. Throw all of the squash into a food processor and puree completely. Add the squash into a large pan and bring to a low boil. Stir in the cream, spices, cheese and garlic. Your mixture should be thick but stir-able, if it's not, try adding a bit of corn starch or flour as a thickener. Set aside to cool while you prepare the noodles.

Cut your dough into three sections, rolling out one at a time on a lightly floured surface. Since we don't have a ravioli cutter, we got creative and used a biscuit cutter to form the pasta circles. This is the point where I realize how useful it would have been if I would have taken step-by-step photographs while I cooked...blerg! Depending on the size of your ravioli pasta, put a proportionate amount of filling inside each one. Once you've placed the filling, put another noodle on top and seal them together by pressing a fork along the edges. Once you've got them all stuffed, drop them into a large pot of boiling well-salted water. Make sure to drop them in one-by-one gently, and remove as soon as they begin to float. For us, it was about 2-3 minutes. You can place them on a plate with paper towel on it to drain the excess water while you make the VERY quick finishing sauce.

For the brown butter sage sauce: 1/2 cup (or one stick) of unsalted butter About 2 tablespoons of fresh sage leaves (if they're large, you can chop them) 1/2 organic lemon salt & pepper to taste

Melt the butter in a heavy skillet over medium heat. As soon as the butter start to brown (about 3 minutes), add in the sage and stir around until it's lightly fried. Squeeze in your lemon then immediately turn off the heat and season with salt & pepper. Arrange your ravioli in a bowl, pour the brown butter sage sauce over the top, and finally grate (or thinly slice, like we did) some fresh parmesan cheese as a finishing touch.

Phew. Told you it took some commitment! But it's absolutely mouth-watering and if you enjoy good food like I do, your hard work pays off the minute you put it in your mouth. That's what she said?