Carnival Squash Ravioli with Chicory, Caramelized Shallots, and Hazelnuts


January poem: The holidays and their pumpkin pies are over, you’ve made your squash dutch baby and you still have squash leftover. In other words, go savory! This recipe can go a few different ways. We describe the most ambitious of those ways, handmade ravioli, but you can just as easily put all of this on top of some pasta and still be in taste paradise. While pasta makers do work best, you can also roll out your dough as thin as you can get it and have a little thicker, more dumpling-like ravioli. Yum! Still think you need a pasta maker? This lady doesn’t think so.

Up to 3 days beforehand: cut squash in half, put in pan face down with 1/2 inch of water. cook until soft, about 45 min at 350.

2 C flour (white flour, semolina, we use 1/2 C whole wheat flour and 1 1/2 C white flour)
Pinch of salt
2 large eggs
2 T olive oil

Beat together the eggs and olive oil
Mix eggs into flour and salt (with a mixer or by hand), adding a little bit of water and mix until the dough makes coarse crumbles. Make the dough into a ball- it should come together, but not feel sticky- and let it sit for a 5-10 minutes.

Roll out dough into rectangles! If you are using a pasta maker, you’ve got it in the bag, if not do as Rebecca says.

Cut one shallot, cook in olive oil 10 min.
Cut 1-2 cloves garlic, add, cook 5 min.
Add 1 T thyme, 1 t salt
Add meat of squash (2 C or so) using spoon, mash in pan to make even consistency.
Add 2-3 T vinegar (apple cider, rice, or white wine)
Cook for another 5-10 min. stirring occasionally.
Take off heat, transfer to bowl, let cool.

Make ravioli! lay out pasta, space small spoonfuls of filling equally along the bottom edge of the pasta sheet.

Wet all the pasta edges that will come in contact with each other (bottom edge,side edges, and in between all the filling piles) and fold the sheet over the filling piles. Use your finger to press in between all the filling piles, then use a knife and cut the individual raviolis free. use a fork to seal the edges.

Cut up 3-4 shallots, cook in 2T butter until translucent (10 min)
Add 1 t salt, 1/4 C white wine. Cover and cook 20-30 min. stirring occasionally.
Add 1 T chopped sage, stir in.
Cut up chicory, add, cook 5-10 min.
Take off heat.

Toast and chop  1/2 C of hazelnuts

melt 2 T butter, add 1 T chopped sage. Cook until brown, pour into a large bowl (once cooked the raviolis will go into this bowl).

Bring a large pot of water to a boil. Once water is boiling reduce heat to medium high and drop in a third of the raviolis and leave in for 2 minutes. With a slotted spoon lift raviolis and place them into the prepared butter bowl. Repeat until you’ve cooked all the ravioli!

Top these delicious raviolis with the chicory and shallots, hazelnuts, and some Parmesan, if you’d like, and then you’ve got the most delicious meal I’ve ever eaten-and I’m not just saying that.


| January 14th, 2014 | Posted in Chicories, Recipes, Uncategorized, Winter Squash |

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