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| From Ravioli |
Who likes pasta? We like pasta!
In the Fall and Winter months you can find great squashes at even the tiniest bodega in New York... Well maybe not bodegas, but they're really easy to find, and usually pretty darn cheap.
I'd recommend you use this recipe for reference... Its as close to an original I can find for free. Whether your using Butternut, Acorn or any of the other varieties around now, prep is usually the same for each. Cut in half, throw on some olive oil and roast them in the oven for an hour then remove the flesh from the skin. Its that easy.
For extra ease, some recipes call for using wonton wrappers instead of making your own dough... It might work okay, but its so much more fun and rewarding to make your own!
I'm not a big fan of spinach pasta so I make my own using this ridicously easy recipe:
Note: The ravioli mold I have comes with a plastic "spacer" to create the pocket for the filling, if you have a different mold, follow the directions that came with it.
Ingredients:
- 1.5 Cups of Flour
- 2 Eggs
- Pinch of Salt
Use the old trusty well method to mix the two ingredients together, breaking the yolk, and mixing the dry ingredient into the wet. I usually start with less flour, and add more as needed. The humidity in the air will effect the final amount.
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| From Ravioli |
If you don't have a ravioli mold, simply place one rolled out sheet on a floured work surface, place tablespoon size amounts of filling evenly spaced, and use a small wine glass to cut circular shaped ravioli. Be sure to press out all the air from the ravioli as you seal them.
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| From Ravioli |
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