10, count em, TEN, 1-2-3-4-5-6-7-8-9-10 days in a row of below freezing temps.
Oh, “inside living” is a dream. Especially when the alternative is facing an easterly wind. No shame in being a home body. I’ve worn snow pants around my house. I’ve slept with a hot water bottle. I’ve made homemade ravioli. It seemed like the right thing to do.
Behold the beautiful butternut.
Peel, dice, and douse with good olive oil and a healthy sprinkle of salt and pepper. Roast @ 400 degrees until soft and slightly caramelized. approx. 25 mins. check every 10 to be safe.
Allow squash to cool slightly, then mash in a bowl with 1 T. fresh sage. Dried is fine.
1/2 c. fresh ricotta. 1/4 c. fresh parmesan. sprinkle of salt. splash of white wine. squeeze of lemon.
Combine 2 1/2 c. Semolina flour. 2 1/2 c. All Purpose Flour. 6 eggs. pinch of salt.
Mix until a “shaggy dough” has formed. Combine in a ball. Wrap in plastic. Let rest for 1 hour.
*after 1st hour* Need dough on lightly floured surface. approx. 5 mins.
Wrap in plastic and let sit another hour.
Divide dough into four equal parts. Roll out into thick disk. If using a pasta machine, put on thickest setting and roll out. It rolling by hand, use a pin or long wine bottle applying plenty of pressure to ensure a thin even sheet. The thinness of the pasta should allow for some “translucency” . That is, when held up to the light, you should be able to see the silhouette of your hand.
Evenly space a teaspoon’s worth of filling across one sheet of pasta. Brush all sides with an egg wash and cover with remaining pasta sheet. Gently press down, making sure to get out as much air as possible. Cinch with a fork or a ravioli cuter or a knife.
Bring 4 Qts of salted water to a boil. Add raviolis and cook just until done approx 2 minutes.
In a saucepan, heat a few glugs of good olive oil with some chopped garlic (1-2 cloves should do). Add raviolis and more sage leaves. Fry until raviolis begin to brown. Serve with more freshly grated parm and a big pat on the back. Hunker down everyone…Winter is Coming…