Ravioli With Ricotta Roasted Eggplant And Brown Butter Sage Sauce Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with foil. Place the squash on the prepared baking sheet and roast until easily pierced with the tip of a knife, about 1 hour. Set aside until cool enough to handle.
• Cut the roasted squash in half and remove the seeds with a spoon. Scoop 2 cups of the roasted squash flesh into a food processor (reserve any extra for another use). Add the grated Parmesan and nutmeg, season with salt and pepper and process until smooth. Check the consistency of the puree; if it is slightly wet and loose, add 2 tablespoons of the flour and process again. Check the consistency and add the third tablespoon, if needed. Transfer the filling to a bowl.
• Set up a pasta roller attachment on a stand mixer (or secure a hand roller on the side of your work surface). Lightly flour your work surface and roll out the dough until it is thin enough to pass through the pasta roller. Set your roller to the widest setting. Turn on the pasta roller and pass the dough through once. Fold the rolled-out piece of dough over itself, then pass through the roller again. If the edges of the dough begin to fray or the dough is sticky or damp, lightly dust both sides with flour. Repeat four or five more times, until the dough is smooth.
• Adjust the roller to the second widest setting, dust both sides of the dough with flour, and pass it through twice without folding. Repeat rolling, adjusting to a thinner setting each time, until the dough is thin enough that it is slightly translucent. Once the dough gets too long to work with, cut it in half and work with one piece at a time. (Dust the resting dough piece with semolina and hold under a kitchen towel while you finish rolling the other piece.)
• Dust a baking sheet and work surface with semolina flour. Lay out one sheet of freshly rolled pasta on the prepared surface. Square off the ends and trim the pasta into 4 equal-sized sheets. Spoon tablespoon-sized mounds of filling in two rows down the length of one pasta sheet, leaving about 1 inch of space between each mound. Lightly dampen the pasta around the filling (with a mister or brush) and carefully drape a second sheet of pasta over the filling to cover completely. Press firmly around each mound to squeeze out the air and seal the pasta sheets together. Trim the edges and cut the sheet into individual ravioli with a pizza cutter or rolling pasta cutter. Place the finished ravioli on the prepared baking sheet. Repeat the filling and cutting process with the remaining two pasta sheets.
• Finish rolling out the remaining pasta dough and repeat the filling and cutting process. Formed ravioli may be held in the refrigerator, in a single layer and dusted with semolina, for 24 hours or frozen for up to 3 months.
• Put the butter in a large saute pan over medium heat. Allow the butter to cook, stirring occasionally, until it is amber in color, 7 to 10 minutes. As soon as the butter changes color, remove it from the heat and add the sage and garlic. Set aside for the flavors to develop.
• Meanwhile, bring a large pot of generously salted water to a rapid boil. Gently drop the ravioli into the boiling water and stir immediately. Leave the ravioli to cook, stirring occasionally, until tender, about 3 minutes.
• Once cooked, lift the ravioli from the water with a spider or slotted spoon and add to the butter sauce with 1/4 cup pasta water. Bring to a simmer over medium heat. Hold at a simmer for 1 minute, tossing the ravioli with the sauce to coat well.
• Remove the garlic clove from the sauce. Divide the ravioli between bowls, pouring some of the sauce into each. Top with lemon zest and Parmesan curls.
• Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
• Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
• Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
• Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.

Steps:

• Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat., Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.

Steps:

• For the filling: Add the ricotta, Parmigiano and eggs and sprinkle with salt in a bowl. Adjust seasoning if needed. Put the filling in a pastry bag and reserve.
• For the pasta: Set the pasta roller on the widest setting (#1). Start with half the pasta dough; keep the other half covered until ready to use. Using your hands, flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller, twice dusting it in between rolls if it feels sticky. Fold the dough into thirds and turn it 90 degrees (a quarter turn) and run it through the pasta machine 2 to 3 times. Move the roller to the next setting (#2) and run the pasta through. Dust lightly with flour if the dough feels sticky. Continue to run the dough through the machine reducing the opening (or moving the setting to the next larger number) in between every roll. Stop when you get to the correct thinness, this will usually be around number 5 or 6 on the dial, but every machine is different, you will have to be the judge of your own pasta thickness.
• To assemble the ravioli: Lay out the dough on a flat surface. Brush the lower half of the dough (the part that is closest to you) lightly with water. This is the glue that will hold the ravioli together. Use the glue sparingly, if you use too much the pasta will slide and not stick. Pipe 1-inch balls of filling onto the pasta that has been brushed with water, leaving about 2 inches between each ball. Fold the top half of the pasta down over the filling to meet the bottom edge. Using your index fingers, poke around each filling ball to seal the ravioli shut, AND to make sure that there are no air bubbles. Using a fluted round cutter or a fluted pastry wheel or even a drinking glass, cut out each ravioli. Transfer to a sheet tray dusted with semolina or polenta and reserve until ready to use.
• To cook the ravioli and make the sauce: Add the butter to a large saute pan and bring to a medium heat. Add 1 cup of chicken stock and season with salt. Shake the pan to incorporate the butter and stock, and simmer until the stock has reduced a bit and the sauce looks velvety and is the consistency of heavy cream. If the sauce thickens too much, adjust the consistency with chicken stock. Add the sage and season with salt.
• Add the ravioli to the pot of boiling water and cook for 3 to 4 minutes. Carefully remove the ravioli from the cooking water and put them immediately into the sauce. Bring the sauce to a boil, shaking frequently to be sure that the ravioli don'(TM)t stick to the bottom of the pan.
• Transfer the ravioli to a serving platter. Mangia Bene!
• Put the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
• Using a fork, beat the eggs together with the olive oil, salt and water. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
• When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
• When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.
• Roll and cut the pasta into desired shape. How smooth and supple!

Steps:

• In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
• Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
• Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
• In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
• Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the ravioli and boil gently, stirring occasionally, for 5 minutes. Drain and place in a serving bowl.
• In a medium saucepan, melt the butter over medium heat. Add the sage, paprika, and pepper flakes. Cook until the butter sizzles and begins to brown, about 2 minutes. Remove the pan from the heat and stir in the salt. Pour the butter sauce over the pasta and gently toss until coated. Sprinkle with cheese and serve.

Steps:

• In an electric mixer fitted with a dough hook, add eggs, 1 at a time, and mix. Continue mixing and add all the flour and water; continue mixing until it forms a ball. Sprinkle some flour on work surface, and knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
• Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
• Dust the counter and dough with flour, and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or finger, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.
• Cook the ravioli in plenty of boiling water for 10 to 15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with your favorite pasta sauce and grated cheese before serving.
• In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling.

Steps:

• Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.
• Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.
• Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
• Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
• Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
• Fill a deep pot with lightly salted water and bring to a boil.
• To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
• Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
• To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

Steps:

• Mix all pasta dough ingredients in a food processor and process to combine. Then knead onto a floured work surface, until smooth (3-5 minutes), wrap in plastic wrap and refrigerate for 30 minutes. Meanwhile, preheat the oil in a pan and cook the roasted eggplant (2-3 minutes), already cut in small pieces. Season with salt and pepper and add the crushed garlic clove and cook for 1 minute more. Then add ricotta cheese and combine well. Set aside. Divide dough into two. Work with one piece at a time and flatten your dough through pasta machine rollers, starting at the widest setting. Lightly flour the pasta sheets as you fold and flatten it through machine, reducing settings notch by notch until you reach the narrowest setting. For best results, feed it through 2 times at the narrowest setting. You need a thin pasta sheet. Place 1 teaspoon of filling at 2cm intervals along half the pasta sheets. Brush the edges with egg-wash and then top with the other pasta sheet. Press gently the edges to seal. Cut ravioli in squares (or in rounds with a cookie cutter) with a pastry wheel, and transfer to a baking sheet lined with parchment paper. Cook ravioli in a large saucepan filled with boiling salted water, until al dente (3-4 minutes). Meantime, brown the salted butter in a pan (1-2 minutes) and then add the sage leaves. Cook 1 minute more. Drain the pasta, add them to pan and toss to combine. Serve hot with parmeggiano and basil.