butternut squash ravioli
I made ravioli for the first time ever yesterday! It wasn't that hard, but took a lot of steps. I roast a squash for V every 2-3 weeks as it is, but butternut squashes are enormous and I don't like to give her food that's more than 2 weeks old, so she always gets half, and then I use the other half for Richard and I.
(I puree her half and then freeze it in cubes, and then put it in ziplock bags in the freezer to warm up as needed. She usually has over a dozen different foods in different bags as I make up blends at each meal, rotating nutrients and flavours around for her.)
I usually make a soup or some sort of sauce out of our half but Richard and I are getting really SICK of my cooking lately, I have fallen into such a rut since giving birth. So I looked up a bunch of new recipes and got inspired. This ravioli recipe ended up coming to me all on it's own actually, I didn't find a recipe for it till after the fact.
--
So after the squash had caramelized and was super soft I took it out of the oven and let it cool down. I sauteed some finely chopped onion with garlic and thyme. Then I pureed the squash (froze half for V) and added the onion to our half. I added basil, salt and pepper and a touch of water as it was so stiff. Mixed it up very well. Made the ravioli dough:
1 1/3 c of flour
2 eggs (added one at a time)
2 tsp olive oil
3 tbsp of cold water (approximately and as needed)
Mixed the above, in that order using dough hooks on my mixer, kneaded a bit till it was well combined, and then let it sit for 1/2 hr. I had to look up a recipe for this dough, I had no clue how to make it. You have to let it sit to allow the gluten to relax.. ..I guess that means so it won't be hard(??)
Then I rolled it out very thin and placed heaping tbsps of the squash mixture on it in rows. Folded it over, cut out the pillow shaped ravioli, pressed down the sides with a fork. .
I found the idea of using broth as a sauce for it in a recipe, so made up my own:
-leftover chicken broth (close to a cup)
(I made some a while ago, with those expensive chicken breasts I had bought, for V cause she had a cold. It was my first time buying meat to prepare in MONTHS, so a fluke we had it. I pureed the vegs and chicken in the soup for her to eat as a food, and separated the broth out and put it in her sippy cup for her to drink. She didn't like either of them. . .but I didn't throw it all out. Anyway, used some of those cubes for this!)
- splash of apple juice
- some oregano, salt (the broth didn't have any).
- splash of olive oil
I don't remember what else I put in it. I simmered that on high for 5 mins or so.
Boiled the ravioli (approx 10 mins)
Layered ravioli with the broth and parmesan. So a couple ravioli (I made them big), then some broth, then some cheese, then more ravioli, then some broth, then some cheese, etc.
It was YUMMY!!!
I am so making that again. It is going on my meals list.
(I puree her half and then freeze it in cubes, and then put it in ziplock bags in the freezer to warm up as needed. She usually has over a dozen different foods in different bags as I make up blends at each meal, rotating nutrients and flavours around for her.)
I usually make a soup or some sort of sauce out of our half but Richard and I are getting really SICK of my cooking lately, I have fallen into such a rut since giving birth. So I looked up a bunch of new recipes and got inspired. This ravioli recipe ended up coming to me all on it's own actually, I didn't find a recipe for it till after the fact.
--
So after the squash had caramelized and was super soft I took it out of the oven and let it cool down. I sauteed some finely chopped onion with garlic and thyme. Then I pureed the squash (froze half for V) and added the onion to our half. I added basil, salt and pepper and a touch of water as it was so stiff. Mixed it up very well. Made the ravioli dough:
1 1/3 c of flour
2 eggs (added one at a time)
2 tsp olive oil
3 tbsp of cold water (approximately and as needed)
Mixed the above, in that order using dough hooks on my mixer, kneaded a bit till it was well combined, and then let it sit for 1/2 hr. I had to look up a recipe for this dough, I had no clue how to make it. You have to let it sit to allow the gluten to relax.. ..I guess that means so it won't be hard(??)
Then I rolled it out very thin and placed heaping tbsps of the squash mixture on it in rows. Folded it over, cut out the pillow shaped ravioli, pressed down the sides with a fork. .
I found the idea of using broth as a sauce for it in a recipe, so made up my own:
-leftover chicken broth (close to a cup)
(I made some a while ago, with those expensive chicken breasts I had bought, for V cause she had a cold. It was my first time buying meat to prepare in MONTHS, so a fluke we had it. I pureed the vegs and chicken in the soup for her to eat as a food, and separated the broth out and put it in her sippy cup for her to drink. She didn't like either of them. . .but I didn't throw it all out. Anyway, used some of those cubes for this!)
- splash of apple juice
- some oregano, salt (the broth didn't have any).
- splash of olive oil
I don't remember what else I put in it. I simmered that on high for 5 mins or so.
Boiled the ravioli (approx 10 mins)
Layered ravioli with the broth and parmesan. So a couple ravioli (I made them big), then some broth, then some cheese, then more ravioli, then some broth, then some cheese, etc.
It was YUMMY!!!
I am so making that again. It is going on my meals list.