If you’re ambitious and experimental, making your own ravioli is the way to go. You can make any sort of filling, with whatever you happen to have available. This recipe was really using the last of the last of what I had as far as groceries for the week. I had saved some pasta dough from the other day - I had made 2 servings (2 eggs and 2 cups semolina) but it was plenty for that day’s dish, as well as 20-24 ravioli. The ravioli dough is rolled out super thin, so it goes a long way. We use our Atlas pasta maker, which makes making sheets of dough really easy. I had a can of pumpkin open  - I had made a pumpkin bread loaf (add $1.69 to the grocery total) for some friends, and had about 1/3 cup left. I had also bought some ricotta this week at TJ’s. I wanted to bring more fall into our house and paired sage and toasted hazelnuts with the pumpkin flavor. It was great! You can also use wonton wrappers like we did for the mushroom ravioli if you don’t want to make your own pasta dough, or if you don’t have time, it’s a great way to get custom pasta flavors. Here’s what we did:

Makes 2-4 servings - depending on how hungry you are

Pasta Dough, rolled out into rectangles (or something like a rectangle) about a dime thick

Filling:

1/3 cup pumpkin - from the can, like you would use for pumpkin pie

1/2 cup ricotta

1 teaspoon fresh chopped sage

3-4 tablespoons fresh grated parm

salt and pepper to taste

1. Combine in a small bowl. Use a teaspoon to drop onto the bottom of the first sheet of pasta dough, about 1-2 inches apart. Using your finger, brush water in between the drops of filling. Carefully lay the second sheet of pasta dough on top, and sealing the ravioli (the water keeps the pasta sticking together) trying to get all the air out of pockets. With a ravioli cutter or just a paring knife, cut the raviolis and place on a pan with plenty of flour and let dry for about 2 hours. Note: if you find a lot of air in your ravioli, poke it with a fork and try to press out the air as much as possible.

2. Heat oven to 300F. Place 1/2 cup raw hazelnuts on a cookie sheet and toast for about 5-7 minutes, until they’re really fragrant. Rub off the brown skin as much as possible, then coarsely chop or run through a food processor.

3. Heat a large pot of salted boiling water and add ravioli. Cook for about 4-6 minutes, until they float to the top then carefully remove with a slotted spoon (they may be too fragile to dump into a colander, so it’s best to use a slotted spoon). Put on a serving plate and cover with foil to keep warm.

Sauce;

4. Heat a stick of butter in a saucepan for about 3 minutes until starting to brown. Add 1 tablespoon torn sage leaves and let fry. Salt and Pepper to taste.

5. Pour butter sauce over ravioli, toss with toasted hazelnuts, and grate fresh parm on top.

Risotto can seem intimidating, but it’s really just massaging your food, in between sips of wine. It’s actually quite theraputic. I really enjoy risotto, and this one has bacon, which is even better. The salty of the bacon, and the sweet squash is really nice. You don’t need a lot of this - it’s so filling, and we have A LOT left over. Risottos are also really impressive dishes, that really aren’t that difficult. You just have to pay attention, so it’s best made before a dinner party just because you can’t socialize and massage the pasta  at the same time. Also, this recipe doesn’t have the traditional amounts of butter and parm, and it’s less decadent and more hearty. Make sure you cook the squash enough and it’s done all the way through. This is also a great one dish dinner. Ok, enough good things, just try this.

Today I’m off to the Green Market for a class that tours the market then heads back to the Astor Center for a day long pasta making/wine pairing class. I’m expecting this to be a great day - good weather, good food, good people. Stay tuned for pics and review. I’ll also be posting a menu tomorrow - this week I”ll also be posting on Jamati.com so we’ll be doing African fare, which will be interesting!

Serves 6

Squash:

3 tablespoons unsalted butter

4 cups 1/2 to 3/4 inch cubes peeled, seeded butternut squash (about 2 lbs)

1.5 teaspoons brown sugar (I just used raw sugar)

Risotto:

3 cups low salt chicken broth

3 cups beef broth (I used veggie broth)

1.5 tablespoons olive oil

3 slices bacon, cut into 1/2 inch pieces

3/4 cup chopped shallots (about 5 large)

3/4 teaspoon finely chopped sage

1/2 teaspoon finely chopped thyme

2 cups arborio rice

1/3 cup dry Riesling (I used Pinot Gris because it’s what I had on the shelf)

2 tablespoons chopped fresh Italian parsley

Fresh Parm

1. Melt butter in large nonstick skillet over medium heat. Add squash. Sprinkle with sugar., then salt and pepper. Sauté 6 minutes. Cover: cook until almost tender, stirring often, about 5 minutes. Uncover: sauté until browned but still holding shape, about 8 minutes. Can be made 1 day ahead, refrigerate, but bring to room temp before using.

2. Combine chicken broth and beef (or veg) broth in large saucepan and bring to simmer: cover and set aside to keep warm.

3. Heat oil in large pot over medium heat. Add bacon; sauté until beginning to brown. Add shallots. Sauté until soft, about 4 minutes. Mix in sage and thyme; stir 1 minute. Add rice; sauté until kernels are white with translucent edges, about 4 minutes. Add wine; stir until wine evaporates, about 1 minute. Add 1 cup warm broth; simmer until broth is absorbed, stirring occasionally, 2-3 minutes. Add 1 cup broth; simmer until almost all liquid absorbed, stirring occasionally, about 3 minutes. Continue adding broth 1 cup at a time and cooking until rice is just tender and risotto is creamy, stirring frequently, about 20 minutes. Season with salt and pepper. Mix in parsley and squash. Cook until squash is heated, about 1 minute. Serve, and grate cheese onto each plate.