Delicata Squash Ravioli with Dill Cream Sauce
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Some days cooking is relaxing, some days I’m inspired to try new flavors, and some days, I just don’t feel like it. All of those feelings are normal! Don’t beat yourself up if you aren’t chomping at the bit to get into the kitchen every day. I expect that I will have those days during the week and I plan for it with a few easy throw together meals. We ate one of those last night. I had to chop 2 things and we had a delicious filling meal in less than 15 minutes.
This recipe is not one of those meals. Don’t bother starting unless you are in one of those inspired mood days. Never say I’m not honest with you.
Delicata squash only appears in my grocery store in the fall for just a few months. If you aren’t able to find this tender squash, you can substitute acorn or butternut but both have a little more intense flavor.
Delicata Squash Ravioli with Dill Cream Sauce
2 large servings (~ 20 ravioli)
Ravioli
1 1/4 cup AP flour
1/2 cup semolina
1/2 tsp salt
3 eggs
Filling
1 delicata squash
salt, pepper, and olive oil to cover squash
1/3 cup chopped cremini mushrooms
1/4 tsp pepper
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp cumin
Sauce
3/4 cup coconut milk
2 TBS minced dill
1/2 tsp salt
1/2 tsp balsamic vinegar
1 TBS honey
1/2 TBS cornstarch
Sprinkle of smoked paprika (~ 1/4 tsp split between 2 plates
2 cups arugula
Preheat oven to 400 degrees
Split the delicata squash in half, lengthwise and scoop out seeds
Sprinkle interior of squash with salt, pepper, and drizzle of olive oil, just enough to cover
Roast the squash in the oven for 40 minutes
While squash roasts, make the ravioli by mixing the flours and salt together in wide bowl or on the counter. Form a well of flour with a deep hole in the middle.
Crack the eggs in the flour and using your hands, break up the yolks and slowly fold in the flour, stirring and mixing until a dough forms and then smooths
Roll dough into a ball, wrap in clear wrap and let sit 30 minutes
In a sauce pot, combine coconut milk, minced dill, 1/2 tsp salt, and 1/2 tsp balsamic over medium low heat
When sauce is simmering, whisk in honey and cornstarch, turn down to low for 5 minutes. Turn off heat
Scoop out the cooked filling of the squash into a bowl
Add 1/3 cup chopped mushrooms, 1/4 tsp pepper, 1/4 tsp salt, 1/4 tsp garlic powder, and 1/4 tsp cumin. Blend or stir to combine into a smooth paste
Unwrap the dough and split in half. Take the first half and on a floured surface, roll out the dough in a rectangle shape, as thin as possible. (I did this manually with a rolling pin but if you have an automated way, use it!)
Split the rectangles in half down the middle so you end up with 2 very long thin rectangles
Add 1 tsp of squash filling on the long rectangle spacing about 1 inch apart. Use your fingers dipped in water to outline the squash filling, then take the 2nd long rectangle to cover the filling. You can also use an ice tray to make sure they are evenly spaced and sealed.
Press down around the filling with wet fingers creating the outlines of ravioli. Cut out the ravioli using a ridged pasta cutter (or pizza cutter)
Repeat this process with the 2nd half of the dough.
Roll out any excess dough you’ve collected and make the last raviolis
Place all ravioli on parchment paper over a sheet pan or cooling rack and place in the fridge for at least 60 minutes
Boil water in a large pot with plenty of salt
Cook pasta in 2 batches as to not overcrowd, for 8-10 minutes or until cooked to your liking. This will vary based on how thin you were able to roll out your dough.
Serve over a bed of arugula, and top with cream dill sauce and a dash of smoked paprika
Speed it Up
n/a
Prep in Advance
Create the filling in advance and store in the fridge
Mix the sauce in advance and store in the fridge, reheating slowly before serving
Make the dough the day prior, storing in the fridge after the 30 min rest period. Bring to room temperature slowly before rolling out.
