February 19, 2016 — Family Food
‘…It’s good to see dad’s squashes from last year being used in such a yummy way. Now this is a tricky dish to tackle but as dad says practice is key and making your own pasta can save lots of money and it’s fun – so why not start with homemade ricotta ravioli!’
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For the pasta
200g ’00’ grade pasta flour
2 large eggs
1 egg yolk
Pinch of salt
For the ravioli filling
1 small to medium squash – about 900g – either butternut or Crown Prince
30g pumpkin seeds
80ml white bread crumbs
2 medium sage leaves
1/4 tsp fresh thyme
Salt and pepper
For the butter sauce
For the garnish
About 20 sage leaves
For rolling the pasta and making raviolis
Small bag of fine semolina flour
Pasta making machine – Marcoto Atlas
8cm ravioli cutter or cookie cutter
Please also share and drop us a comment further down the page.
Making pasta is like making bread…
…it’s only after you’ve made 10 loaves of bread that you will feel like you know what you are doing. You will have developed a ‘knack’ and ‘feel’ for the process. The reason these two activities share these characteristics is because for novices they are hard to do, and even harder to do well.
I’m surprised that we are not told simply that making bread and pasta takes practice! Because it does. It takes time and experience to know the correct feel for the dough, how wet or dry it should be, why it needs to rest – and in the case of pasta – how use the blooming machine.
So you know what to do: make a start – each time you make pasta (or bread) it will get better and better…
I have used my Crown Prince squash I bought in late summer. Theoretically, it was well past its use by date – but was actually perfectly good. Deep vibrant orange flesh, still moist and delicious. This squash has a very nutty taste, which I decided to enhance with pumpkin seeds.
A perfect winter warmer – Cassoulet!
Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.
An excellent way to turn a popular Italian slow food standard into an easy and quicker family classic.
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