Homemade Ravioli and Summer Squash
My mom’s family is 100% Italian, but believe it or not, I’ve never had homemade pasta. I guess enough generations have passed for everyone to use modern conveniences like boxed pasta and store bought canned tomatoes. But after some encouragement from Kristen and Kelly, I decided to take the plunge. Ravioli is one of my all-time favorite dishes (I can seriously eat them until I’m sick). So on my last cooking day, I worked on adapting a summery pasta dish for you. I love this combination of flavors. They’re delicate, but satisfying. You won’t be left feeling hungry. Shop your farmer’s market, CSA, or back yard garden for maximum fresh flavor! I don’t grow squash, but I do love snipping fresh chives from my container garden.
Since this was my first time, don’t judge my pictures too harshly, and I’ll share with you what I learned. First, if you’re making your ravioli the same day you eat them, make sure to choose a day when you have plenty of spare time (maybe you’ll have better luck finding it than I do!) However, if you assemble on your big cooking day, serving day will be a breeze. Next, a well floured surface and lots of parchment paper are your friends! I also used a cookie spatula to transfer my ravioli from the counter to the parchment paper. Begin the project prepared, and you will minimize your losses. Finally, don’t be afraid to make your ravioli large. I decided to make smaller ravioli, thinking I’d end up with more, but they ended up being over filled and quite messy to seal. It all came out ok in the end, but next time I will opt for larger ravioli since they’re easier to work with. My final assessment: they were delicious, and I knew exactly what I was eating. Well worth the effort in my book.
Now break out that rolling pin and have some fun!
Homemade Ravioli and Summer Squash
Kim @ Onceamonthmom.com
- 4 eggs
- 2 cups flour (plus additional for work surface)
- 2 eggs (add 2 tablespoons of water for egg wash)
- 1 cup ricotta cheese (filling)
- .5 cup shredded mozzarella cheese (filling)
- .25 cup Parmesan cheese (filling)
- 2 eggs (filling)
- 1.5 teaspoons parsley, chopped (filling)
- pinch nutmeg (filling)
- salt and pepper to taste (filling)
- 1 tablespoon olive oil
- 4 cups summer squash (zucchini and yellow squash), thinly sliced
- .5 cup onion, thinly sliced
- 2 cups cooked chicken, chopped (optional)
- 1 cup heavy cream (for serving)
- 1 tablespoon lemon zest (for serving)
- .5 cups grated Parmesan cheese (for serving)
- salt and pepper to taste (for serving)
- 2 tablespoons fresh chopped chives (for serving)
To make pasta, measure flour into a medium bowl. Make a well and add eggs. Stir together until incorporated and dough is stiff. Generously flour a large cutting board and turn out dough onto it. Knead adding additional flour until it is thick and smooth. Dough will not get overworked. Divide dough in half. Allow dough to rest while you assemble filling. In a medium bowl stir together ricotta, mozzarella, Parmesan, egg, parsley, nutmeg, salt, and pepper. On a generously floured surface, roll out both halves of pasta dough until quite thin. Trim with a pizza cutter or sharp knife to shape dough into an even rectangle. Without cutting all the way through, carefully draw lines on the dough to indicate where you will cut ravioli into squares. Place a tablespoon of filing into each square. Brush the egg wash around the filling using your finger or a small brush. Carefully lay the second rectangle of dough on top of the ravioli. Press down the seems with your finger and then cut using a pizza cutter or sharp knife. Press each ravioli with a fork around the edges to create the final seal. Follow freezing directions below or proceed to cooking fresh ravioli. Boil a large pot of salted water. Cook ravioli 2-3 at a time until they float (about 5-7 minutes). Remove with a slotted spoon. Reserve up to one cup of cooking water.
Meanwhile, heat olive oil in a skillet. Sautee squash and onions until tender (5-7 minutes). Add lemon zest and heavy cream. Cook for 3-5 minutes or until cream begins to thicken slightly. Stir in chicken and mix until heated through. In a large pot or serving dish combine squash/cream mixture, ravioli, Parmesan, salt and pepper to taste, and enough reserved cooking water to make sauce smooth and creamy. Sprinkle with chives and serve.
Make and assemble ravioli as instructed above. After cutting ravioli apart, transfer onto a baking sheet lined with parchment paper. Create the final seal. Let ravioli rest 20 minutes. Flash freeze, then store in freezer bags. Meanwhile, bring a large pot of water to a boil and blanch squash for 1-2 minutes. Drain and flash freeze on another baking sheet. Store in freezer bags with raw onions and cooked chicken. TO SERVE: Boil a large pot of salted water and cook frozen ravioli 5-7 minutes or until floating. Reserve up to one cup of cooking water and drain. Meanwhile, heat olive oil in a skillet. Sautee frozen squash, onions, and chicken until tender. Add lemon zest and heavy cream. Cook for 3-5 minutes or until cream begins to thicken slightly. In a large pot or serving dish combine squash/cream mixture, ravioli, Parmesan, salt and pepper to taste, and enough reserved cooking water to make sauce smooth and creamy. Sprinkle with chives and serve.
**conversion chart image provided by Erik Spiekermann
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