Butternut squash, that is. A couple days ago my mom had this epic butternut squash ravioli and she raved about it. I’ve always wanted to try making pasta, and I just so happened to have a squash in the fridge, so I scouted out recipes and methods and then got down to it. I wanted to make legit ravioli-flour on the counter with a little well for the eggs and salt, mixing it slowly with a fork in circles until a dough forms, then rolling it out for sheets of pasta. It sounds so poetic, doesn’t it? And let me tell you, it is harder than it looks! I made a half batch to start but it just didn’t come together. Then I did 2 more half batches (so I could have 2 more shots at experimentation) and they were good enough to fill. In the end, the dough was a little tough and way to thick (try rolling out pasta dough with a plastic rolling pin. hello arm muscles), but they were edible and even just a tiny bit good.
I made parcels instead of ravioli, because of the way the dough turned out. The filling was roasted butternut squash with fresh rosemary, a drizzle of olive oil, a beaten egg and some warm spices-cinnamon, mace, pepper. I added parmesan cheese to coat all the squash before putting it on the dough, and when you cut a cooked ravioli open with your fork, the cheese had melted into the squash and the filling oozed out, a delicious orange mess.