The recipe came to my mind out of nowhere, really! I had some cannellini beans left from the jar and 1/2 a butternut squash, which I made the other half of it, into a creamy soup, similar to this.
While I was looking into the fridge, thinking constantly of what I can cook that night, I found 3 free range eggs in upper shelves and I thought: oh pasta can be lovely... with butternut squash cream maybe..! but then I thought; it's to simple, to boring.
I wanted something more joyful, more of a surprise... like ravioli! Ravioli are perfect. And for the cream, I didn't want to go completely squash, blank, something was missing! why not mixing the Cannellini and Butternut Squash and of course Pecorino Romano? and then the recipe was born.
I love when I have few ingredients left, it forces me to think and be creative. If you do not have all the ingredients, feel free to try new veggies, new spices. They will always surprise you. Hope you enjoy the pasta, and do share your pictures with me on Instagram or Facebook.
For the pasta
- 2 free range eggs
- 200 g "00" flour
For the filling
- 400 g butternut squash
- 160 g cannellini beans, from the tin, I used this (not sponsored)
- 60 g pecorino romano, grated
- 20 g parmigiano reggiano
- freshly ground nutmeg
- freshly ground black pepper
For the sauce
- 50 g butter
- 5-6 sage leaves
The pasta dough
- Place the flour on your work place, make a well in the middle, then crack the eggs into the well. Use the fork to slightly and patiently move the eggs around, mixing them with the flour. Every time the eggs are pouring out of the well, use some of the flour to cover the eggs and quickly push them back into the middle.
- When all the flour is incorporated, start using your hands. Knead the dough on a lightly floured work surface until smooth and even. If the pasta is hard to work with, place it in a plastic bag/wrap for 5 to 10 minutes, then start kneading it again. With constant kneading takes about 10 to 12 minutes to make a dough. When the dough is smooth enough, put it in a plastic bag and let rest for at least 30 minutes.
Make the filling
- Wash and cut the butternut squash with skin, place the cuts in a tray, sprinkle some salt and brush them with olive oil. Cook them in the pre-heated oven (200C) for 30 to 40 minutes or until cook through. Let them cool down for 10 minutes.
- Remove the skin, place them in a plate and press them using a fork, add the cannellini beans, grated pecorino, grated parmigiano, freshly ground black pepper and nutmeg. Use the fork to mix and mash them all.
Rolling the pasta
- Roll the pasta using a pasta machine, you can also roll the pasta with a rolling pin, as explained here.
- Cut off about one fourth or one fifth of the pasta dough and start with that. Keep the remaining dough in a plastic bag.
- Lightly dust the machine and the rolling pin with flour. Work the dough, and narrow the machine options as you pass the sheet each time, until you get a very smooth and even pasta. Cover them with cling film to prevent drying while working the other sheets.
- Either use a glass to cut the ravioli, and then seal them one by one, or dollop one pasta sheet with the filling and quickly wet the surface around them by water using your finger, place another pasta sheet on top, and while pressing to seal, try to get all the air out, like I did.
- Cut the ravioli and place them on a slightly floured tray until you finished them all. Watch the video from the minute 3:50
- It's important to seal them well and try to get the air out as much as you can, to prevent them from opening and puffing up while they're cooking in water.
Cooking the Ravioli
- Bring to boil a big pot of salted water. When boiling, add the raviolis, gently stir them once or twice to prevent sticking, they should be ready in 2-3 minutes or when all comes into the surface.
- While pasta is cooking, melt the butter in a pan along with sage leaves over low heat.
- Drain and transfer the pasta into the pan. Use some of the cooking water and gently move the pan, then add some grated pecorino (about 1/2 tablespoon) to help thicken up the sauce and coat the pasta, it takes about 2 to 4 minutes. Enjoy.