This was our dinner tonight! So good! Another product from Worst Cooks in America. Dustin made the pasta and honestly this is the first time that we have ever had homemade pasta that actually worked out. We have been trying to make our own pasta for a couple of years and it's never worked quite right. When we saw them make this recipe on the show I figured we should try that pasta recipe. It worked! Dustin did a great job and this was absolutely delicious pasta. We loved it and are excited to make it again. It did take us a long time to make it this first time around and hope that with practice we will get faster at making the pasta. Here's the recipe for the ravioli filling and sauce.
Filling:
4 c. cubed butternut squash
extra virgin olive oil
1/2 tsp. ground cinnamon
salt
1 pint ricotta cheese
1/2 c. grated parmesan
2 large eggs
Sauce:
olive oil
3 slices bacon
3 cloves garlic, smashed
1 c. finely diced butternut squash
salt
2 tbsp. unsalted butter
1/2 c. chicken stock
2 tbsp. chopped fresh sage leaves
1/2 granny smith apple, finely diced
1/2 c. freshly grated parmesan cheese, plus more for serving
aged balsamic vinegar, for serving
For filling: Preheat oven to 400F. Put butternut squash ont a baking sheet. Drizzle with some olive oil and add the cinnamon and a big pinch of salt. Mix it all together to coat the squash and arrange it in 1 layer on the baking sheet. Roast until the squash is soft and browned, about 15-20 minutes. Remove it from the oven and put it into the bowl of a food processor. Add the ricotta cheese. Parmesan, and the eggs and process until smooth. Taste and add salt, if needed. Scrape the filling into a pastry bag and refrigerate until ready to use.
To assemble the agnolotti: Lay the pasta sheet on a floured work surface. Brush the lower half of the pasta (the part that is closest to you) lightly with water. This is the "glue" that will hold the agnolotti together. Use the water sparingly, if you use too much it will slide and not stick. Pipe 1-inch balls of filling onto the pasta that has been brushed with water, leaving about 2-inches between each ball. Fold the top half of the pasta over the balls to meet the bottom edge. Using your 2 index fingers poke around each filling ball to seal the agnolotti shut and make sure there are no air bubbles. Cut out each agnolotti using a small round fluted cutter. Transfer to a sheet tray coated with semolina or polenta. Cover and set aside until ready to use.
To make the sauce: Put a tablespoon of olive oil into a large saute pan over medium high heat. Cut the bacon into small pieces and add it along with a garlic to the pan. When the garlic is lightly browned and aromatic remove it from the pan and discard it. When the bacon is crispy add the squash, season with salt, to taste, and cook for 2 minutes. Add the butter, chicken stock, and sage, and cook until the sauce thickens and looks velvety. Stir in the apple and taste for seasoning.
Bring a large pot of well salted water to a boil over medium heat. Add the agnolotti and cook for 3-4 minutes. Carefully remove the pasta from the water and immediately put it into the pan with the sauce. Bring it to a boil, shaking the pan frequently. Remove from the heat, sprinkle in the parmesan, and swirl the pasta until it's coated with the sauce. Transfer to a serving platter and serve immediately, sprinkle with a little more grated parmesan and a drizzle of balsamic vinegar.
No comments:
Post a Comment