~ ITS RAVIOLI TIME! and this recipe won’t upset you ~
- 3 cups all-purpose flour
- ½ tsp salt
- 2 eggs
- ¼ cup olive oil
- ½ cup water
- extra flour on hand for dusting
- 1 cup butternut squash puree
- ¼ cup mascarpone cheese
- ¼ cup grated parmesan
- salt &pepper to taste
- 1 nub butter
- ¼ cup chopped pecans
- ½ cup shallots
- ¼ cup fresh sage leaves
- ½ cup diced Chorizo
- 1 splash fine sherry vinegar
- coarsely ground black pepper & salt to taste
Crack eggs into a large mixing bowl and beat them with a fork.
Add water, oil, and salt. Mix together.
Add 1 cup flour to the bowl. Use a fork to mix the flour with the eggs, water, oil, and salt. Repeat with the rest of the flour. Mix until a smooth dough is formed.
Take the dough out of the mixing bowl, shape it into a ball, and place it on your work surface. Knead for at least 10 minutes or until it becomes elastic.
LET REST FOR 20 MIN!
Clear and clean off a large work surface and dust it with flour. This is where you are going to roll out your dough. Dust a rolling pin with flour to prevent the dough from sticking. Roll out the dough until it is about 1/8 inch (1/3 cm) thick, or about the thickness of 2 stacked quarters.
With a cookie cutter or upside-down water glass, cut out circles in the dough (will make about 15-20 dough circles).
** IF YOU ARE TOOO LAZY TO MAKE DOUGH – YOU CAN USE WONTON WRAPPERS**
Mix together the cheeses, squash puree, salt and pepper.
Carefully place a dollop of the filling into the center of a wanton wrapper (or homemade dough). Egg wash the edges, and fold over into a triangle. Be careful not to overfill! Repeat until you have enough.
Boil them very briefly, about 1-2 minutes, in a pot of well-salted water.
Toast the chopped nuts in a dry skillet until browned and fragrant.
Heat a stick of butter in a separate pan until it starts to brown. Toss the shallots and chorizo in the pan, along with the coarsely ground pepper.
After a few minutes, add the sage leaves and cook until they have browned/crisped a bit.
Finish with a splash of vinegar and add on top of ravioli.