Squash Ravioli

Tonight my friend Karen gave me a lesson in making homemade pasta.

We made ravioli, filling them with a squash filling I found on Epicurious.com. The filling was a snap to make, and the pasta, not so bad, once you get a feel for it. The dough needs to be smooth and elastic, but dry, not sticky. Once we got going, we made lots of raviolis in about 2 hours, with plenty of time for conversation and wine.

BUTTERNUT SQUASH, SAGE, AND GOAT CHEESE RAVIOLI WITH HAZELNUT BROWN-BUTTER SAUCE

For filling
a 2-pound butternut squash, roasted and mashed
1 1/2 c diced shallot
1 1/2 teaspoons ground sage
1 tablespoon unsalted butter
1 garlic clove, minced
4 ounces Spanish Manchego cheese, grated

1/4 cup unsalted butter
1/3 cup hazelnuts, toasted lightly and skinned and chopped coarsely

In a skillet cook shallot and sage in butter with salt and pepper to taste over moderate heat, stirring, until shallot is golden brown. Stir in garlic and cook, stirring, 1 minute.

Cool shallot mixture slightly and add to squash. Add cheese and stir to combine well. Make ravioli.

In a 6-quart kettle bring 5 quarts salted water to a gentle boil for ravioli.

In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season hazelnut butter with salt and pepper and keep warm, covered.

Makes 30 ravioli, serving 6 generously.

I made a few changes from the Epicurious recipe, which called for using won-ton wrappers. It made a huge amount of filling, so I have a lot left over. I may try and make the remaining filling into gnocchi later this week.

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