Raviolo, butternut squash, & pickled apples
Raviolo is the singular word for ravioli. Because why have ravioli when you can have one giant raviolo? Ours are filled with ricotta, goat cheese, and an egg yolk that combines with the sauce around it (here, we're using a butternut squash puree sauce), and we topped it with pickled apples and roasted butternut squash cubes.
This meal is vegetarian, but if you're so inclined, we'd recommend a crispy prosciutto.
What you'll need:
10oz butternut squash puree
6oz butternut squash
2oz pickled apple
1. Fill a large pot one third of the way with water.
2. Add enough salt so the water tastes salty. This is not only important for seasoning the noodles, but it enhances the structure of the pasta and helps keep your water at a constant boil.
3. Bring the water to a boil (you'll want to keep it at a constant boil throughout the process).
4. Once your water is boiling, start your sauce in a separate pan; you can use whatever pan you feel comfortable with, assuming it will hold the pasta and sauce. Put the pan on medium heat, then add the butternut squash puree and cubed butternut squash, stirring often.
5. Drop your pasta (carefully) into the pot of boiling water for 2-3 minutes. A good way to test the noodles is to pinch the edges of the pasta, feeling for a crisp cooked doneness. Cook the pasta about 70% of the way in water, and the rest of the way in your pan sauce.
6. Remove the pasta from the water and carefully transfer to your pan, along with about 2oz of pasta water, and stir. Take care not to puncture the raviolo.
7. Once the pasta finishes cooking in your sauce (about 1 min), add the parsley and stir to incorporate.
8. You are almost there! Assess your sauce consistency with a spoon to taste. Adjust the seasoning with more salt and/or pepper.
9. Carefully move your pasta from the pan to the plate, making sure to include lots of that delicious butternut squash sauce. Finish with chives and pickled apples, and enjoy!