Welcome to the new Door To Door Organics blog. We wanted to start this blog as a better way to communicate with all our customers. This spot will be a place to post recipes and storage tips, provide information for events and current news in between our quarterly newsletters and highlighting new items in the current week’s menu. Occasionally we will draw attention to local farmers and producers to better acquaint you with the providers of your healthy produce.
To start it off we will post our first recipe, Butternut Squash Ravioli, sweet and earthy with a sense of satisfaction for producing this delicacy by hand. On to the recipe!
Butternut Squash Ravioli
Filling:
1+ Lbs Butternut Squash, skinned and diced
½ tsp salt
¼ tsp pepper
¼ C Parmesan Cheese or your favorite hard Italian cheese like Pecorino
¼ C Herbed Bread Crumbs
1/8 tsp Onion Powder
1/8 tsp Garlic Powder
Pasta Dough:
½ C All-Purpose Dough
½ C Bread Flour
(Or use 1 cup of semolina or ‘00” flour)
1 Large Egg
1 Tablespoon Olive Oil
Pinch of Salt
1/8 C cool water
Prepare Filling:
Preheat oven to 400 degrees
Drizzle oven pan with olive oil
Place butternut squash on pan and drizzle with olive oil and sprinkle with salt
Roast for approximately 25 minutes, or until golden brown and aromatic
Let cool and mash with fork
Mix in other filling ingredients
While roasting Butternut Squash make pasta dough
Pasta Dough:
Mix all ingredients but water in a food processor, or mix by hand by making a dry ingredient well (flour and salt), egg into middle of well and add oil, slowly mix with a fork then knead by hand once egg/oil is incorporated into flour/salt. The food processor is much faster.
Pinch dough in fingers, if dry add some water and mix again, if it sticks, but is not to sticky its ready.
Knead dough for 5 minutes
Wrap dough in plastic and place in fridge for at least 20 minutes or until you are ready to use.
Once pasta and filling are prepared roll out pasta in a pasta roller or by hand. The thicker the pasta the less filling in each ravioli and the fewer ravioli’s one can fill their stomach with. Try to make it thin and even.
Use a wine glass, cookie cutter or in my case, a beer pint to cut out pasta circles.
Put a tablespoon or so of filling on half of the total circles made
Wet the outer edge of those circles with water
Place unfilled circles on top of those with filling and pinch all around the edge
Bring salted water to a boil in deep stockpot
Boil until ravioli’s have floated for about 3 minutes, total time about 12 minutes depending on size and thickness of pasta, al dente is fine
Place in bowl with a little cheese on top or your favorite sauce, Alfredo or a brown butter sauce are two good choices
Go easy on the sauce, less is more and should complement the ravioli not over-power it
Serve to your family and friends and enjoy the camaraderie.
It’s a long process but well worth the effort and enjoyment.
Thank you for reading this initial installment, please post comments and email doortodoororganics@gmail.com with ideas for more recipes, if it’s good we’ll post it and let the community enjoy them too.
