Ok, we have a pasta maker attachment for the Kitchenaid. On Wednesday, I had every intention of using it. But, then I didn't.
I blame Martha (Stewart, not Griffin) who introduced me to the glory of faux raviolis in the form of wonton wrappers in my formative cooking stages. So, wrappers it was. But, butternut squash filling upped the ante a bit.
Butternut Squash Ravioli with Sage Kale Sauce
1 cup butternut squash, pureed
1 pinch nutmeg
1 tbsp parmesan cheese
12 wonton wrappers
1/2 bunch kale, shredded
1 tbsp butter
1 tsp sage
1/4 cup vegetable stock
It all began on Tuesday night, with the squash. Which I roasted and pureed by myself while managing to only drop the squash on the floor once.
Here's the squash post-roasting and post-floor drop.
1) Simply cut and gut (not for the weak-stomach) the squash and roast it for 1 hour at 425 degrees.
2) Puree the squash in a food processor. Wait for it to cool or you will burn your hand and drop the squash again
3) Put the squash in the fridge overnight, since you will be very busy making your own pasta from scratch...wait...that didn't actually happen.
4) Place squash in a bowl and season.
5) Place a dollop (technical term) of filling on each wrapper, and wet your finger as you go to use as "glue". Fold wrapper in half.
6) Boil for 3 minutes.
7) Because wonton wrappers make rather "wiggly" raviolis, spray a baking sheet with cooking spray, and spray a little on top of the ravioli too. Bake for about 8 minutes. Until they're nice and crispy...
I think my guest photographer may have neglected his "after" shot here.
8) In the meantime, brown the butter in a pan, add the sage and broth, and toss in the kale until it's bright green.
Oprah says that's how you know it still has all of its nutrients.
9) Top ravioli with kale and sauce and maybe a little cheese.
11) Buy more squash and hope you won't drop this one on the floor. Repeatedly.