Open Ravioli With Butternut Squash and Amaretti
For the Pasta Dough:
270 grams Flour
1 tablespoon Milk
1/2 Butternut Squash
2 tablespoons Olive Oil
110 grams Unsalted Butter
3 bunchs Fresh Rosemary, Leaves Removed And Chopped
4 bunchs Fresh Sage Leaves, Chopped
200 milliliters Cream
For the pasta dough:
In a bowl combine eggs, yolks, milk and oil and beat lightly;
Using a few fingers, in a circling motion start to slowly incorporate flour into the egg mixture. Some recipes suggest mixing the ingredients when added to the flour, but I prefer having pre-beaten before. Don’t rush here, even though it is tempting. If you incorporate too much flour at a time you may end up with lumpy dough and that’s not what you want (I have been there..). It is useful to have a dough scraper and when you feel more flour is needed to push it towards the forming dough while moving from circling/swirling around to kneading.
When the dough it silky soft, cover it very well cling film and leave at least 30 minutes to rest.
For the roasted butternut squash with amaretti:
Preparing the open ravioli:
Dust the working surface with some four and roll out the dough, till it’s to the thinness you like. Keep in mind that it will get a bit thicker as it cooks. Next, slice the dough into squares. No need to be precise and exact here, let the creativity flow. As a pasta machine is not among my current possetions, I do it the old fashioned way. To roll the pasta for this recipe never takes me more than 10-15 minutes.
Tips and tricks:
When you are making pasta a few things are to be kept in mind:
A recipe should be considered more of a guideline rather than a bible; the level of humidity differs, so do the age and size of the eggs, type of flour, etc. In the end, all of these things effect the elasticity of dough.
It is useful to start with less flour than the recipe calls for and add according to the necessity.