Tuesday October 17, 2017 is a great day. Why, you ask? Because today we celebrate all the delicious recipes of PASTA! Pasta is typically a noodle made from an unleavened dough of a durum wheat flour(or flour from other cereals or grains) mixed with either water or eggs. Then it is formed into sheets or assorted shapes. Finally, it is cooked by either boiling or baking. Pasta is commonly an Italian dish and there are thousands of different ways to make a good pasta. Actually, there is approximately 350 different types of pastas around the world, so you can only imagine all the incredible recipes over time!
Last week, we let you in on one of our favorite fall pumpkin cookie recipes. To keep up with the fall spirit, we want to share one of our favorite fall pasta recipes. BUTTERNUT SQUASH AND GOAT CHEESE RAVIOLI WITH BROWNED BUTTER AND OREGANO BREAD CRUMBS - Its as delicious as it sounds. You can make this dish for your next fall party or just a nice beautiful evening at home, either way, it’s a National Pasta Day must !
Prep - 30 minutes
Cook time - 1 hour
Serving - Makes about 30 - 40 raviolis
Butternut Squash Ravioli
•1 medium butternut squash peeled, seeded and cubed (about 4 cups)
•1 tablespoon olive
•Salt and pepper to taste
•5 ounces drunken goat cheese or fresh goat cheese crumbled
•2 ounces gorgonzola cheese crumbled
•1/2 cup freshly grated parmesan
•1/4 teaspoon nutmeg
•1 pound fresh pasta dough
•12-16 fresh figs sliced
Browned Butter Oregano Bread Crumbs
•3 cups day old sourdough bread finely torn or pulsed in a food processor
•2 tablespoons olive oil
•1 tablespoon fresh chopped oregano
•salt and pepper toast
•6 tablespoons unsalted butter
•1/2 cup fresh oregano
•2 ounces prosciutto finely diced
-Preheat oven to 400 degrees F.
- Peel the squash and cut into cubes placing them on a baking sheet. Coat cubes with olive oil, salt & pepper. Roast the squash at 400 degrees for 45 minutes until tender. Allow to cool for about 15 minutes.
- Transfer the squash to a food processor and add the goat cheese, parmesan cheese, egg and nutmeg. Puree until smooth. Taste and season with salt and pepper.
- Roll your pasta dough into lasagna sheets. Heavily flour your ravioli mold or counter. Don't be scared of too much flour, without it your ravioli will stick to the mold (or your counter)!
-Lay one sheet of pasta on the mold, making sure the entire mold is covered. Now, if you have one, grab an egg and fit it into each well. This helps form a space for the filling to go. Remove the egg, now take a tablespoon of the butternut squash filling and place it into each well. Spritz the pasta sheet with a little water or use your fingers and dab some water along all of the ravioli edges. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over to release the ravioli. They will not be fully separated. Use a pizza cutter or sharp knife to cut them fully apart. Lay the ravioli on a parchment lined baking sheet and continue making ravioli until you've used all the cheese filling. Make sure to cover the ravioli with a damp towel as you work. At this point you can freeze the ravioli for later if desired, or continue on with the recipe.
Browned Butter Oregano Bread Crumbs
- Heat a large skillet over medium heat and add the olive oil. Once hot, add the bread crumbs, oregano, salt + pepper and cook, stirring for 4-5 minutes or until toasted and golden. Remove the bread crumbs from the pan to a plate.
- Bring a large pot of salted water to a boil.
- Place the butter, remaining 1/2 cup oregano leaves and prosciutto in the skillet and cook over medium heat until the butter is browned and the prosciutto crisp. Remove from the heat.
- Boil the ravioli for 1-2 minutes or until they float. Carefully remove the ravioli from the water and gently stir the ravioli into the butter sauce. Divide the ravioli among plates and top with the breadcrumbs and figs. Serve immediately with goat cheese. Enjoy!
We hope you fully enjoy this great national holiday by enjoying your favorite pasta dish.
PASTA LA VISTA BABY!