-
1
For the pasta dough: In a bowl combine eggs, yolks, milk and 1-1/2 teaspoons of oil and beat lightly.
-
2
Place the flour on a clean surface, the kitchen counter works best, make a well in the centre (it should look a bit like a volcano, but reserve some flour on the side, otherwise in the middle of mixing and kneading youll have to call for help) and pour in the liquid mixture.
-
3
Using a few fingers, in a circling motion start to slowly incorporate flour into the egg mixture.
-
4
Some recipes suggest mixing the ingredients when added to the flour, but I prefer having them pre-mixed before adding.
-
5
Dont rush here, even though it is tempting.
-
6
If you incorporate too much flour at a time you may end up with lumpy dough and thats not what you want.
-
7
It is useful to have a dough scraper and when you feel more flour is needed to push it towards the forming dough ball and at that point changing from the circling/swirling motion to kneading.
-
8
When the dough is thick enough to handle, start kneading by pressing/stretching or in case you have anger issues beating the dough.
-
9
You should knead the dough till it has a silky and smooth surface, you could even call it leather feel.
-
10
It may take from 5 to 15 minutes or more.
-
11
When the dough it silky soft, cover it very well with cling film and leave at least 30 minutes to rest.
-
12
For the roasted butternut squash with amaretti:
-
13
Slice and peel the squash (I find it easier to peel after it has been sliced), lightly grease a baking sheet that is topped with parchment with some olive oil, line up the slices of squash, drizzle a little olive oil over the top.
-
14
Cut 50g of butter in cubes and place a cube or two on top of each slice of butternut squash.
-
15
Sprinkle with salt, pepper and 5 crushed amaretti biscuits.
-
16
Then scatter half of the sage and all of the rosemary and bake in a 200 degrees C oven for 25-35 minutes.
-
17
When done, remove from heat and set aside.
-
18
Preparing the open ravioli:
-
19
When ready to roll the dough, start by dividing it in 2 parts.
-
20
Cover the part to be used later with cling film or a clean towel to prevent drying.
-
21
Dust the working surface with some four and roll out the dough, till its to the thinness you like.
-
22
Keep in mind that it will get a bit thicker as it cooks.
-
23
Next, slice the dough into squares.
-
24
No need to be precise and exact here, let the creativity flow.
-
25
As a pasta machine is not among my current possetions, I do it the old fashioned way.
-
26
To roll the pasta for this recipe never takes me more than 10-15 minutes.
-
27
Cook the pasta in salted boiling water with a splash of olive oil for 1-2 minutes.
-
28
Then remove pasta from the water and either add directly to the sauce or set aside while getting ready.
-
29
For the sauce, melt the rest of the butter (60g) in a saucepan over medium heat, add the cream, remaining chopped sage, remaining crushed amaretti, salt and pepper and heat for a few minutes.
-
30
Add in the cooked pasta to re-heat for a few seconds.
-
31
Then put everything into your serving bowls: start with a piece of cooked pasta, followed by a piece of butternut squash and another piece of pasta, repeat as needed.
-
32
Spoon some of the sauce on top and serve immediately.
-
33
Tips and tricks:
-
34
When you are making pasta a few things are to be kept in mind: a recipe should be considered more of a guideline rather than a bible; the level of humidity differs, so do the age and size of the eggs, type of flour, etc.
-
35
In the end, all of these things effect the elasticity of dough.
-
36
It is useful to start with less flour than the recipe calls for and add according to the necessity.
-
37
For this recipe, amaretti biscuits are used both in roasting the butternut squash and in the sauce.
-
38
So when making the sauce, you can start with less and adjust the amount you use according to taste.
