So two nights ago I had roasted a butternut squash and eaten a bunch with my dinner. I was left with about 2 cups of roasted butternut squash leftovers and was inspired to make this fantastic pasta to use up the left overs create a yummy dinner for myself and some to freeze back for quick healthy meals for the next month or so of hectic holiday stuff.
This is also the time of year that I am cutting back my sage so that it does well over the winter. So I went outside to gather the sage and use it to make the pasta even more special.
200g semolina flour
200g all purpose flour
1/4 teaspoon salt
1/5th the regular pasta dough
2 cups sage leaves
2 tablespoons olive oil
50g semolina flour
Cheddar Butternut Squash Filling
2 cups leftover roasted butternut squash ( if starting from uncooked squash about 1/2 a large butternut squash roast till soft in 400 degree oven and then mash )
4 oz shredded cheddar cheese
1 teaspoon fresh ground nutmeg
1/2 teaspoon salt
How to make regular pasta
1. Weigh out semolina and all purpose flour for regular pasta.Then mix together in a bowl.
2. In food processor with dough blades put the four eggs and pulse just 2 or 3 pulses just enough to mix the yolks and eggs.
3. In three or four batches add in flour and then mix to combine.
4. Add in salt. Process until dough has incorporated all the flour and is a ball rolling on side.
5. Put in ziploc bag and allow to rest.
How to make sage pasta
1. Boil the sage leaves for 5 minutes to soften.
2. Drain and add to food processor with chopping blade.
3. Add olive oil and process until very fine chopped will almost look like pesto about 1 min
4. Add in 1/5th the regular pasta and process 30 seconds pulsing to mix
5. Add in extra flour and process again until fully incorporated and dough is ball rolling along sides of processor
6. Put in ziploc bag to rest
How to make Cheddar Butternut Squash filling
1. In food processor mix together all ingredients
2. Pulse repeatedly to combine
Putting it all together.
1. Using your pasta rolling attachment roll out your pasta on the #1 setting and then fold in thirds and reroll five or six times until the pastry is smooth.
2. Repeat with the sage pasta
3. Cut strips of sage pasta and place on regular pasta in a nice pattern push down lightly
4. Run through the #1 setting again twice
5. Run through the #2 setting twice
6. Run through the #3 setting twice and the #4 setting twice.
7. Put on ravioli mold pretty side down add a teaspoon of filling and then brush water in between the raviolis and place the top layer of pastry on (pretty side up)
8. Remove from ravioli from mold and cut using pastry cutter.
9. Boil 7 minutes or freeze in single layer and then ziploc and keep in freezer for up to 3 months.