FAMILY HOLIDAY RECIPES
OLIVIA RECIPES
Butternut Squash Ravioli
Yields: Approx. 14 ravioli, serves 4 guests
PASTA DOUGH
INGREDIENTS
3 c. zero flour
2 yolks
3 whole eggs
1 Tbsp. olive oil
1 tsp. kosher salt
DIRECTIONS
Mix together the flour, yolks, oil, and salt in a stand mixer. With the paddle attachment and the mixer on speed one, add whole eggs one at a time and mix until the dough comes together and there are no more dry pieces of flour on the bottom of the bowl. Switch to the dough hook and knead for about five minutes on the medium speed of the mixer. Wrap and rest until you’re ready to start rolling the dough out. Alternatively, if you don’t have a mixer, pour the flour onto your counter and create a little well in the middle of the flour. Pour the salt, oil, yolks, and whole eggs into the well of flour, and using a fork, gently start mixing the eggs, little by little, into the flour. Once all of the eggs are mixed into the flour you can start to use your hands to knead the dough into a smooth ball. This will take a little work and time to do. Once the ball of dough is smooth, wrap in plastic wrap and let it rest until you’re ready to roll your dough out.
BUTTERNUT SQUASH FILLING
INGREDIENTS
1½ lb. roasted butternut squash (or any other winter squash)
¼ c. brown butter
¼ tsp. cinnamon
¼ tsp. nutmeg
1 Tbsp. white balsamic vinegar
1 Tbsp. honey
¼ c. grated parmesan cheese
DIRECTIONS
Cut in half two whole butternuts. Drizzle a little canola oil on them and wrap them in foil for easy clean up. Bake the squash at 400 for about 45 minutes until soft. While still hot, peel the squash and smash it up gently. Put aside until ready to make your filling. Then, blend up the roasted squash with the brown butter, cinnamon, nutmeg, vinegar, and honey. Fold in the parmesan and chill the filling. Once the filling is cold, put it into a pastry bag. Chill until ready to fill the ravioli.
HOW TO ROLL THE DOUGH
INGREDIENTS
Pasta dough
Ravioli filling
Semolina, for dusting
DIRECTIONS
Start by rolling out the dough. Roll it to the halfway thickness mark and fold the dough onto
