Monday, December 6, 2010

Raviolone with Butternut Squash in Butter and Sage

I am having a hard time focusing on my blog these days. Why? Because one month from today my family and I leave for West Africa! ONE MONTH! We will be there for a little over a month.

Traveling to Africa is more than a vacation; it is a journey, a trip, an adventure. This will be my 5th trip to West Africa, the 4th for my hubby, 2nd for our son, and first for our daughter (unless you count her en utero visit.) I can't wait.

My days are filled with planning, shopping, packing, cleaning, and then the usual stuff--taking kids to school, making lunches, laundry...

I am hoping to blog this time while in Africa, but know that my posts will be infrequent since it takes quite an effort to get to the internet cafe. I am most definitely going to learn cooking, dancing, and so much more. I will share as I can.

Cooking has actually been keeping me grounded these days. I recently made a recipe from David Tanis' new cookbook, Heart of the Artichoke. The Raviolone with Butternut Squash in Butter and Sage was just superb. I love squash for its ability to fuse wonderfully with both sweet and savory flavors. I love pasta for its ability to warm my soul. It was also fun to make homemade pasta with fresh eggs from our hens (though I wish I had a pasta roller).

I wonder what recipes I will learn to make using squash in Mali? I'll let you know!

Raviolone with Butternut Squash in Butter and Sage
(Click here for the full excerpt! Page 26/43)

For the Pasta
2 cups flour
4 large eggs
pinch of salt
2 tbsp olive oil

For the Filling
1 large butternut squash
salt and pepper
2 tbs olive oil
1/2 cup fresh grated pecorino romano
grated zest 1 lemon
1 tsp red pepper flakes

For the Sauce
4 tbsp butter
1 small bunch sage
salt and pepper
1 garlic clove, smashed
juice 1/2 lemon

Make the dough by putting the flour in a bowl. Beat the eggs with a bit of salt and the oil. Add to the flour and stir. Knead until dough is smooth. Wrap and set aside to rest for 1 hour.

Make the filling by baking the squash on a cookie sheet (halve it and de-seed) at 375 for about 45 minutes. Scoop out soft flesh and add other filling ingredients.

Make the pasta by dividing pasta dough into 4 pieces, and rolling it out in a pasta maker. Cut the rolled sheet into 4 equal pieces. Fill with filling and fold in half, sealing well with a bit of water. Cover with plastic wrap until ready to cook.

Put two large pots of salted water on to boil. Add the raviolone to the boiling water and cook for 3 minutes. Check for doneness! Cook a bit more if needed.

Make the Sauce by melting the butter in a small skillet. When melted, toss in sage leaves, and season with salt and pepper. Toss in garlic, being careful no to burn it. Turn off heat and squeeze in lemon juice. Pour over raviolone and serve with more grated cheese! Eat, and enjoy.


My Little Space said...

OMG, going to Afrika! Meaning that going to wild Safari. I'm sure you going to have a fantastic vacation there. Btw, the raviolone looks fantastic as well. Hope you're going to have lots of fun then. Have a safe journey, dear.
Blessings, Kristy

Fresh Local and Best said...

I hope you have a great time in Africa! I've always wanted to visit so many of the countries. Your butternut raviolone looks so good!

Otehlia said...

Thanks! Yes, a month away, but feels like tomorrow! Thanks for the good wishes.

Nicole said...

When I saw the title of this post, I knew it was going to be from "Artichoke." :) Glad to see it turned out so well! Looks amazing.

Have a great time in West Africa! I hope you'll post all about it, with plenty of pictures.

Megan said...

I am so excited for you and the kids... and Patty! It is going to be amazing! Love the recipe as well -

Lo said...

I can't wait to hear all about your trip! In the meantime, it looks like you're still cooking up some awesome fare :)

LOVE that Tanis cookbook!! I think I'm going to get some serious mileage out of his recipes.

Claudia said...

I love ravioli with butter and sage - my "go-to" dish and doubly loving the squash. Oh! Now I'm in the mood for raviolone! Yours looks so inviting. How exciting to be going to Africa! I'd be beside myself!

Megan said...

By the way... I am envious that you made your own pasta.... I still am a pasta-virgin - Megs

Otehlia said...

This is the second time in my life I made pasta. I think I would do it more if I have a roller:). The hand rolling technique was a little slow...So easy, though!