Fresh Pasta

ImageImageI was so excited to get a pasta machine for Christmas. I could hardly wait to try it out! The first thing I made was butternut squash ravioli.  One thing to note is that fresh pasta is completely different from dried pasta.  It has a chewier, more elastic texture with a prominent pasta flavor.  Therefore it is better to pair fresh pastas with simpler sauces to showcase the pasta.  Complex sauces compete with the flavor of fresh pasta, so it is better to save them for dried pasta.ImageImageImage

Here is my recipe to make homemade ravioli.  I based the pasta dough recipe on the recommended recipe that came with my manual.  If you do not have a pasta machine or enough time to make fresh pasta I also included a recipe for semi-homemade raviolis using won ton wrappers.


Butternut Nutmeg Ravioli

Ingredients for Ravioli

Yields: 6 – 8 servings

2 1/2 cups all purpose flour

3 eggs

1 tsp lemon zest

1/2 teaspoon grated nutmeg

Salt and pepper

*May need to add water if your dough becomes too dry

Ingredients for Filling

1/2 of small butternut squash (peeled, chopped, boiled, mashed)

1 cup of ricotta cheese

1/2 teaspoon of nutmeg

Handful of chopped parsley

Salt and pepper

Ingredients for Sauce

3 Tablespoons of melted butter

3 Tablespoons of olive oil

2 Tablespoons of maple syrup

1/2 teaspoon grated nutmeg

1/4 teaspoon of pepper

3 sprigs of thyme

*Parsley and Parmesan cheese for garnish.


Boil the butternut squash until it’s tender then mash in a saucepan.  Add the ricotta cheese, nutmeg, parsley, salt and pepper.  Set aside and let it cool.

Combine all ingredients for ravioli dough in a large bowl.  Then take small pieces of the dough and run through the pasta machine until thin (almost translucent). Create long strips of pasta. Scoop teaspoonfuls of the filling onto the dough and top with another sheet of pasta.  Press the top layer of dough down around the filling removing any air.  Then cut out with a circular cookie cutter.  Place raviolis on a lined cookie sheet and place in the refrigerator until ready to use.

In another small saucepan combine butter and olive oil.  Cook over low heat until butter becomes slightly browned but not burnt (it should give off a nutty aroma). Then add maple syrup, nutmeg, thyme, and pepper.  Let it cook together over the lowest heat setting on your stove until you are ready to serve.

When you are ready to eat place raviolis (in small batches) in a pot of boiling salted water.  Let boil for 5-7 minutes (may need longer depending on the thickness of your dough).  Then top with a spoonful of your browned butter sauce and a handful of chopped parsley and Parmesan cheese.


*If you want to make homemade ravioli’s quicker or if you do not have a pasta machine you can use wonton wrappers as your ravioli dough.  They sell them in most grocery stores in the produce section.  Take one wrapper and scoop a teaspoon of the filing in the center.  Then fold over into a triangle and brush the edges with an egg white to seal it.  Drop in boiling salted water and cook for 2-4 minutes.