Festive Cooking Experience (Ravioli)
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Festive Cooking Experience (Ravioli)

Recipe

Making the dough:

Utensils

Wooden chopping board or clean kitchen bench
Measuring cups or Kitchen scale
Cling wrap

Ingredients:

1 1⁄2 cup 00 flour
3⁄4 cup semolina flour
big pinch sea salt
3 large eggs OR 1-2 tbsp olive oil + ⅓ cup water (egg-free version)

Method:

First place your pasta flour on your bench or board. Then we’re going to make a little well in the centre.
The next step is placing 2 whole eggs + 1 egg yolk in a mixing bowl and breaking up the eggs. No need to whisk them into a foam, just combine them.
Then place your eggs, little by little, into the centre of the well and use your fingers to gently combine the edges of the flour into the egg mixture. When it’s combined, add more eggs, little by little. Eventually you will find you have a happy little ball of dough, and then Fabio will explain the kneading technique to you.

Making the filling:

Utensils:

Mixing bowl
Wooden spoon or spatula
Kitchen scale or measuring cups
Grab your mixing bowl, and here’s what you’ll need to add:

Ingredients:

15 ounces butternut squash puree (excess water removed)
1 1⁄2 ounces Parmigiano Reggiano cheese, finely grated (about 1⁄2 cup, lightly packed)
1⁄2 teaspoon sea salt
big pinch ground black pepper
big pinch ground nutmeg

Instructions:

In a small bowl, combine puree, cheese, salt, pepper, and nutmeg. Taste and adjust.

Making the sauce

Crema di Parmigiano
3⁄4 cup whole milk
1 1⁄2 tablespoons unsalted butter
3⁄4 tablespoon 00 flour
2 1⁄2 ounces, Parmigiano Reggiano, finely grated (about 3⁄4 cup + 1 tablespoon, lightly packed)
Make the Crema di Parmigiano:
Heat milk in a microwave for a few seconds - but don’t boil.
In a small pan on medium high, melt butter. Add flour and stir until smooth and just starting to brown.
While stirring, slowly add the hot milk. Cook until it becomes thick. Add the cheese and remove from heat.
Stir to create a thick sauce. Thin with water as needed. Set aside.

Making the Ravioli

Utensils:

Wooden chopping board or clean countertop
Rolling pin
Pasta or Pizza roll cutter/ or sharp knife

Ingredients:

Dough + Filling

Method:

On a floured surface, roll dough into a 1⁄8 inch thick sheet, about 8 by 10 inches.
On half the sheet, line up 1 row of 5 heaping teaspoons of filling, leaving about an inch between each.
Dip your finger in water, and moisten around all the mounds.
Fold over the other half of the sheet to cover. Gently press around each mound, careful not to trap air.
Using a ravioli cutter or knife, cut around each. Lay them out on a towel. Repeat with the rest of the dough.
In a large pot, bring 1 quarts of water with 1/2 tbsp salt to boil. Get the water to a boil.

Make Thyme Butter:

Thyme Butter

5 tablespoons unsalted butter
3⁄4 teaspoon dried thyme or leaves from 4 fresh sprigs
3 tablespoons chopped walnuts

Make the Thyme Butter:

In a large pan on medium high, toast walnuts, 2–3 minutes. Set aside. Melt butter and add thyme.
Add ravioli to the water. Cook 9–10 minutes, until edges are fork tender. Transfer ravioli from cooking water to the pan of Thyme Butter and toss to coat. Serve ravioli nestled in Crema di Parmigiano. Drizzle with extra Thyme Butter and top with walnuts.
Transfer ravioli from cooking water to the pan of Thyme Butter and toss to coat. Serve ravioli nestled in Crema di Parmigiano. Drizzle with extra Thyme Butter and top with walnuts.
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