::also seen in post your meals thread::
Butternut Squash Raviolis with a brown butter sage sauce and crispy pancetta:
1. Cut butternut squash in half. Take all the seeds out like a pumpkin Roast Butternut squash (that has been oiled - i used the spray oil) for 45 minutes at 375 degrees.
2. Take the insides of the now squishy squash and blend with 2 tbs heavy cream, sautéed onions and sage, salt and pepper. Blend until a puree. Set aside
3. Crisp up your pancetta and save for later. I cut it before i fried it, then left it on a paper towel. regular bacon will do just fine...just don't over do it!
4. make your pasta dough! I used 1 and 1/2 cup semonlia flour, 2 eggs, 2 tbs of olive oil, 2 tbs of water, and a generous pinch of salt. mix that for 10 minutes in a mixer (or kneed with your palms using a rolling motion...and yes, for ten minutes). then let it set in a bowl with a towel over it for 20 minutes (this lets the gluten rest).
5. then i sprinkled some semonlia flour on a dry surface and rolled out the dough. i have a nifty pasta roller (they're expensive so i bought mine at a second thrift store for $25). i used the 1st setting then the 3rd to make it thinner. but you can just roll it out really thin with a pin.
6. cut the thin dough in half. fill the butternut squash puree about every inch and a half. beat 1 egg and a tbs of water to create a wash. in between the puree, make a box with the wash using a brush or spoon. put the other half of the dough on top. cut the squares out that are in-between the puree dollops.
7. boil in hot water for 5-7 minutes BUT NO MORE OR YOUR RAVS WILL LEAK OUT. ew.
8. Put a half stick of butter in a large hot pan. stir consistently. add chopped sage. wait until it browns. add a half cup of heavy cream. stir until thick.
9. strain your raviolis and plate when dry. add sauce and pancetta. Mangia!