I was excited to try ravioli with the pasta maker. My favourite as a kid was the Chef Boyardee kind. My tastes have changed since then.
I saw La Tartine Gourmand’s butternut squash ravioli and quickly put it on my list of things to make right now. Ravioli is a huge time consuming process, especially if it’s your first time so I suggest making it when you have a large block of time (hours!) available. It will go faster if you make the filling ahead of time, but it’s the actual ravioli making that’s the biggest time vampire. I tried to make the process faster by buying those ravioli molds. I can’t tell you if it actually makes it speeds up the process as I didn’t make my piece of pasta wide enough and had to do it the old fashioned way. Having someone help out makes ravioli-making much faster.
If I were to have company over for dinner for pasta, I would make this dish. The crunchiness of the hazelnuts balanced the smooth texture of the butternut squash. The sauce for this is very light and fresh tasting. The flavours are simple but so impressive that you never want to buy store-bought ravioli again, you’ll only want the homemade stuff. I try to make a big batch of this to freeze for later, but everything gets eaten every single time.
My ravioli is is not picture perfect, it’s the kind I’d like to serve to others, but only if they ate blind-folded.
Ravioli making tips:
- Make the filling ahead of time to speed up the ravioli making process
- Don’t overfill as your chances of it exploding are greater
- Keep the water at a low boil so your ravioli doesn’t explode
- Pasta for the ravioli should be thin. You should be able to see your hand through the sheet.