Chef Toddler Makes Butternut Squash Ravioli

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With a little help from his brothers, and a professional chef.

This is a great recipe to try with the kids.  Making pasta is actually quite simple, as demonstrated here.  If Chef Toddler can do it, so can you.  Makes about a dozen large ravioli, so it will serve about two adults and two kids, or one adult and three kids.

For the Ravioli:

  • 2 cups flour
  • 2 whole eggs
  • 1 tsp salt
  • 1/2 # butternut squash, peeled, seeded and rough chopped
  • 2 tbsp fresh minced garlic
  • 1 tbsp butter
  • to taste salt and pepper

For the Sauce:

  • 1 pt heavy cream
  • 1/8th cup maple syrup
  • to taste salt and pepper
  • 2 handfuls spinach
  • 1/4th cup chopped cashews
  • 2 tbsp maple syrup
  • 1 tbsp butter, melted
  • 1 tsp kosher salt

Instructions:

Create a crater in the two cups of flour.

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Add whole eggs to the center. Using a fork, mix eggs in a circular motion, slowly incorporating flour.

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Continue to push flour into the egg until a dough is formed.

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Flour a table and roll dough into sheets. Use a pasta maker to assist, or a rolling pin.

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Roll pasta dough into sheets about an 1/8th of an inch thick. Cut circles or squares large enough to add a spoonful of the butternut squash mixture.

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Boil squash until fork-tender. Drain. Add garlic and butter and smash with a fork or whisk. Season to taste.

Add a tablespoon of squash to the center of the shapes of the pasta dough, and either fold over at the center or place a matching shape on top.

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Wet the seams with water, and press together firmly.20150318_171916(0)Use a fork to give an outline, being careful not to split the pouch part of the ravioli.

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Heat heavy cream in a sauce pan. When the cream begins to boil, add the maple syrup and salt and pepper.  Subscribe to get The Sober Sous Chef via Email.

20150318_163209Reduce by half, or until the sauce coats the back of a spoon, known as nappe.

Boil the formed ravioli in salted water, until the pasta is cooked. The ravioli will float to the surface when they are ready, however, air bubbles in the pouch may cause them to float before they are cooked.

Toss the chopped cashews in maple syrup, butter and kosher salt. Gently toast in the oven.

Wilt the spinach in the cream sauce and pour over cooked ravioli. Garnish with the toasted cashews.

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3 thoughts on “Chef Toddler Makes Butternut Squash Ravioli

  1. Pingback: Maple Sugar Farming in Western Massachusetts | The Sober Sous Chef

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