Culinary Studies: Butternut Squash Ravioli with Apples & Cranberries | Howard Community College


Hi, I’m Chef Michael Levins. I’m the professional cooking coordinator for
Howard Community College. And I’m here with one of my students, Marisol
Campos. Today we’re going to be making a demo of butternut
squash filled ravioli with Fall Harvest Sauce. Some of the ingredients that we’re going to
be using today are readily available at the market at this time of year. So, we have some butternut squash, some Bermuda
onions, some gala apples, some Granny Smith apples, some dried cranberries, and we’ve
gone ahead, in the interest of time, and pre-carmelized some onions. We’ve already sauteed the apples. We have a little bit of heavy cream and a
little bit of apple cider that we’ve already reduced by half. The other thing that I have here is some fresh
sage from our garden, some shredded asiago cheese, some chopped sage that we’re going
to use to sprinkle on top of our pasta when it’s done, and some apple chips that we made
in our food dehydrator. So, the one thing at the holiday time I get
asked a lot is “What can I make for a relative or a friend that’s vegetarian.” And this butternut squash ravioli is a great
item to make. It’s actually a great family activity to do. And all the prep can be done a couple of days
ahead of time. So, butternut squash when it’s cut in half
looks like this. What we’ve done is we’ve pre-roasted it for
about an hour in the oven with just a little bit of olive oil, salt and pepper on it. And it’s at the point now where, if you were
to insert a knife or a toothpick, it would actually go in and out very easily. All you have to do from this point is actually
scoop the inside out with a spoon. The next thing that we can do, and again,
this can be done ahead of time as well, is we’re actually going to make our pasta dough. So, our ingredients for this are one pound
of flour, five eggs and a couple tablespoons of olive oil. So, the first step is: all the flour goes
in the food processor at once. Pulse it a little bit. And then continue to add all the eggs in. There’s already a pinch of salt in the flour,
just to help it mix a little more evenly. And then just a little bit of olive oil. So, at this point, you can actually see that
it does need to worked with your hands for just a minute. And what’ll happen is if you leave this on
the counter for just a minute or so, it will actually come out looking like this. This dough was actually made yesterday and
taken out today and allowed to rest. So it’s very plyable and could be rolled out
either in a pasta machine attachment on a Kitchenaid or just with a rolling pin in the
kitchen. My suggestions would be to go ahead and roll
this out ahead of time. So, for this part, really all you need is
a firm surface to work on — I recommend a cutting board, not actually directly on a
tabletop — and a cookie cutter. It really doesn’t matter if you use a square
shape or a round shape. It’s really up to you. Ok, so once our dough is prepped and rolled
out all we have to do is cut out whatever shape we desire. The only other ingredient we need at this
point to work with is just a little bowl of water that we’re actually just going to dab
our fingers in and rub that around the pasta. That’s actually going to help the two pieces
of pasta seal. What we’ve done also is we’ve taken the butternut
squash that we roasted off and pureed it in a food processor with a little bit of ricotta
cheese, salt, pepper and just a hint of brown sugar because this squash is actually not
as sweet as we were hoping for. And what we’ve done is prefilled a piping
bag. Now, at home this could also be done with
just a spoon or you could actually fill a plastic sandwich bag and use that as a piping
bag. The key thing here is that we want to stay
as close to the center of the pasta as possible, and not overfill it. Because if there’s too much filling in it,
the filling leaks out of the pasta as it’s cooking. So, Marisol is just going to wet the outside
of that and then we’re gonna marry the two pieces together. Now this does take a little bit of pressure
because you do want to form a good seam when you’re doing this. Again, because you don’t want it to open up. One thing to consider too: when working with
fresh pasta is that we actually want the water at a simmer, not a rapid boil. Fresh pasta is very delicate and doesn’t respond
well to rapidly boiling water. Where a dry pasta generally takes anywhere
from eight to twelve minutes to cook, depending on the variety, fresh pasta generally takes
about six minutes to cook. This product does have raw egg in it, so what
we’re looking for is, to make this a safe product to eat and that the egg is fully cooked. So, generally how we know that is that the
pasta will actually float to the top of the water. And at that point we’re going to let it go
another two minutes to make sure that the inside filling has cooked all the way through
as well. We’ve already made some ahead of time. And we’ve put them on a sheet tray with just
a little bit of semolina flour. And the reason we do this, one, it helps it
dry out just a little bit to give us a nicer consistency once the product is cooked, and
also if we were to make this for a large family gathering, we would need a lot and it would
help layers to not stick together. So, while this is in I’m going to ask Marisol
to turn on our saute pan and put in a little bit of olive oil for us. Now, once the past goes in you want to gently
stir it, again just to make sure it doesn’t all stick together. Let’s go ahead and put in all of the onions
and the sliced apples in. You know, why don’t we throw some of the cranberries
in too. I’m going to add the apple cider, which again
was cooked down by about half, just to speed up the cooking process, as was the heavy cream. So at this point, we can actually take this
to the table. And there’s really no rules about this. But my style is I would like to put as many
ingredients on top as possible. We’re going to put just a little bit of fresh
sage on here. A little bit of shredded asiago. And if you wanted to add a textural element,
you could do an apple chip for garnish. So there you go. I’m Chef Michael Levins, Professional Cooking
Coordinator here at Howard Community College. If you have any questions about this or any
of our classes, please feel free to email me at [email protected] Enjoy the holidays.

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