Directions: |
Directions:Mix dough and add water if necessary, one Tbs. at a time. Knead dough. Divide into two balls and let rest 15 minutes, covered, so it won't dry out. Take one ball and divide it in half. Keep other ball covered. Using a pasta hand crank machine, sprinkle both sides of the pasta dough with semolina flour so it won't stick in the machine. Process the dough two times through each number on the wheel up to number five. Then, using a ravioli press, I spray it with nonstick spray first, then lay the pasta dough over the ravioli press and then use the top part of the press to press down on the dough. This forms the pockets to put the filling in. Next, put in your filling. Then using a pastry brush, lightly brush water in between each ravioli square so that the two layers of dough will stick when rolled after. After the water brushing, apply the top layer of the ravioli dough over the first one and using a rolling pin, roll over it so that it seals the two layers together. It also cuts it as well into individual squares.
* If using Wonton Wrappers, just fill bottom piece with 1 Tbs. squash mixture and wet the edge with water before placing the other on top, then press edges with a fork or your fingers to seal.
Note: I like to make them ahead of time and let them sit for a while or over night, but they're just as delicious right after you make them - to pop into the boiling hot pot. They're ready when they float to the top. Al dente.
Making the sauce:
In a saucepan over med heat, melt the butter. Add the cream stirring to blend. Slowly pour in the “real maple syrup” and gently stir so it doesn't curdle. Let it simmer for 5 minutes and then add a 3 Tbs. of cornstarch (dissolved in a bit of cream) to thicken. Stirring constantly. When thick enough for your palette: Plate your raviolis and pour the maple butter cream sauce over them and garnish with finely chopped walnuts and with a drizzle of maple syrup and place a sprig of parsley on top. |
This recipe for Raviolis Butternut Squash with Maple Butter Cream Sauce is from