Wednesday, January 26, 2011

Recipe: Squash Filled Ravioli

I had the ambition to make some homemade ravioli yesterday so I combined a medley of recipes to create this practical, healthy and delicious concoction.

The making of this pasta is definitely one I'll be asking my kids to help me with next time ... I can't wait to get a pasta machine!

But I'd have to say that the results (and "mmmm's") were worth the effort put into this meal.

Here's the recipe:

Squash Filled Ravioli


2 Small Yellow Squashes (or any squash)
(squash will make about 1/2 cup worth)
1/4 cup cottage cheese (raw, if possible)
1/4 cup mozzarella cheese (raw, if possible)
1/2 tsp salt
pinch nutmeg
1 (hormone and cage free) egg yolk
pinch pepper

1. Preheat oven to 375°. Cut the squash in half. Arrange squash pieces cut side up in a baking dish. Bake for about 45 minutes to an hour, until the squash is soft.

2. Allow squash to cool. After it's cooled, scrape out insides with a spoon. Place in colander and allow to drain for a few hours. (I don't know how absolutely essential this step is but I did do it just to be safe. There isn't much liquid that drained off of my yellow squash - I think it depends on what kind of squash your using.)

3. Transfer squash to a bowl. Add cottage cheese, mozzarella cheese, salt, egg yolk, and pepper and stir until combined. Set aside. Add a little extra cheese if you feel you need to.


2 cups sprouted wheat flour
3 (hormone and cage free) eggs
1/2 tsp extra virgin olive oil
1/4 tsp sea salt
some warm filtered water

1. Place flour in electric mixing bowl with wire whips attached.

2. Beat eggs, olive oil, and salt together in a small bowl.

3. Turn mixer on and slowly pour egg mixture into bowl. Process until a rough and slightly sticky dough forms. Add a small amount of water if mixture is too dry.

4. Change whisks to hooks and knead for 2 to 3 minutes.

5. Roll dough into small ball and place it in a small bowl. Cover with plastic wrap and let it rest at least an hour. (I skipped this step and went ahead and rolled out my dough anyway. It probably would have been a bit easier had I given it that extra hour.)

6. Divide dough into 3 separate pieces. Dust work surface lightly with flour as needed. Working with one piece at a time, roll dough flat. (Save the remaining scraps of dough in the freezer for making a quick noodle soup for some other time.)

(Get a pot of salted water boiling.)

7. Use cookie cutter, open end of a cup or drinking glass or such and cut out your ravioli.

8. Fill cut-out ravioli pasta will about a teaspoon of filling. Press down sides with a fork.

9. Once all are finished - drop ravioli into boiling water and boil for 3-4 minutes.

10. Top with spaghetti or marinara sauce and sprinkle with Parmesan or mozzarella cheese.

This recipe makes enough for 1 medium sized helping for 5 people.

We really, really liked this meal.

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