Going rogue for the holidays and making a very non-traditional butternut squash ravioli with a creamy egg yolk center. A rich treat, we are serving just two to three egg yolk raviolis on a bed of regular butternut squash ravioli. Make the day easier by prepping the filling ahead of time and using gyoza wrappers for your pasta.
1 Small Butternut Squash, peeled and cubed into 1 inch pieces (A little over 1 pound)
1/2 Cup Ricotta Cheese
Pasta Sheets, Gyoza, or Wonton Wrappers
For the Sauce - for every 6 raviolis
Makes 24-36 raviolis, depending on the size of your pasta.
Directions: Preheat oven to 400F. Combine squash, Ottoman spice, and enough olive oil so that each piece of squash is evenly coated, about 4-6 Tbls and 1-2 tsps salt. Place in oven and roast until soft about 25-30 minutes.
Remove squash from oven and let cool.
In a food processor, combine squash, ricotta, parmesan, and lemon juice. Puree until smooth. Taste and add salt as needed. (Can make ahead 1-2 days). Take a ziploc or sandwich bag and place in an empty tall glass. Fill the bag with the puree, seal or tie off, and place in the fridge for at least 30 minutes. It will be easier to pipe if it is colder.
To cut down on prep, we are using gyoza wrappers for our pasta.. Have a small bowl of water nearby to help seal the raviolis. As you make the raviolis, cover both the finished raviolis and the wrappers under a towel so they do not dry out.
Lay out 6 gyoza wrappers on a slightly floured surface. Remove the puree out of the fridge and snip a corner of the bag. (Something we have learned over the years - the thinner the bag, the sharper scissors you will need to cut them.)
Pipe a heaping tablespoon worth of the puree into the center of the gyoza wrapper. Wet the edges of the wrapper, place another wrapper on top, and seal with your fingers or crimp with a fork. Place under a towel.
For the egg yolk centers:
Pipe a doughnut onto the gyoza wrapper. The center should be big enough to hold the egg yolk. The edges of the doughnut should leave enough room to for sealing. Some people suggest piping a second layer of the puree on top to create a wall for the egg yolk. We tried both with 1 layer and 2 and found that they yielded similar results and also stress.
Crack the egg and separate the yolk into a small bowl. Slide the yolk from the small bowl into the center of the ravioli. Wet the wrapper, add another on top and seal. Place under a towel.
Bring a salted pot of water to a boil. Add the butternut squash raviolis first. Boil for 3-4 minutes or until they float to the drop and are translucent. Drain. Continue in small batches.
In the meantime, make your sauce. We browned equal parts butter and oil in a large pan over medium heat. Add sage and pumpkin seeds. You can add the butternut squash ravioli directly into the sauce and toss before adding to a serving platter. Again, because the raviolis are delicate, we like to do this in small batches of 6 ravioli at a time.
Cook the egg yolk raviolis last. Slowly slip into the boiling pot of water and cook about 2 minutes. Add them to a platter of already cooking ravioli and pour any remaining brown butter sauce.
We topped off the ravioli with fresh parlsey, roasted cippolinis onions, and fresh parsley. Because I am a salt fiend, I also added the flake salt and salted peppercorns to my own serving.