Once the eggs are fairly well incorporated, dump the dough onto a lightly floured board.Ĥ. Add the eggs to flour, using your hands to mix, sort of pressing down and then stirring with your fingers.ģ.
Crack eggs in another bowl, beat slightly with a fork and add a pinch of salt.Ģ. Pour the flour in a metal bowl and form a little well in the center. Pasta for ravioli: Makes about 2 dozen ravioliġ.
Cut squash in half lengthwise and scoop out seeds.½ cup ricotta cheese, drained of excess liquid in a strainerĥ-6 fresh sage leaves, chopped (can use 2 Tbls. Enjoy!īutternut Squash Filling: (for about 2 dozen ravioli)ġ medium butternut squash, roasted (about 3 cups) Otherwise, here are instructions for the filling and the pasta. Note: If you prefer ready-made or frozen butternut squash ravioli, you can click here to skip down to the sauces. So as a loving farewell to the winter squash season, allow me to indulge in butternut squash ravioli – three ways. Don’t get me wrong, I adore the hearty pumpkin flesh, but I long for colors other than orange, perhaps green asparagus, red radishes, or purple endive. This change also signals the winding down of winter squashes. So it looks like we will lose an hour’s sleep tomorrow morning. Tomorrow is Daylight savings time, which means, let’s see… spring forward, fall back.
It never snows, rarely dips below 32 degrees F, and when we think of blizzards, we picture a blended, frothy beverage. I realize many of you will scoff at the idea of California claiming to even have winter. Here in Northern California, it is the tail end of winter.