Tonight, I wanted something different for dinner. And for folks who might just be clueing in on my life, I dabble in the culinary arts. Alright, I more wade in the kiddie pool, but that’s really knocking a lot of the dishes that come out of my kitchen.

The exception to that rule was tonight when I had a good idea for something that I’m going to have to refine and make better. But it’s a good start…

Butternut Squash Ravioli

Filling:
15 oz Ricotta Cheese
15 oz Butternut Squash Pureé
4 oz shredded pre-packaged mozzarella cheese
1/2 cup grated parmesan cheese topping
2 eggs
salt and pepper to taste

Shell/Noodle:
4 eggs
4 cups of flour
1 cup water
1/2 tsp salt
1/4 cup oil

Note: This recipe accounts for a LOT of leftovers, so you’ll be making meals for a week with this sucker.

1] Mix together all of the ingredients of the filling and place in the fridge.
2] Mix the oil, salt, and eggs together in a bowl. I prefer to use my stand mixer. Then add some flour and start mixing together. Add the water gradually as needed, alternating with the flour till it comes together to sticky dough, but not too sticky.
3] Start a pot of water boiling on the stove.
4] Flour out a surface and roll out some dough on it. Roll it thin enough (1/8th to 1/4th of an inch), then cut into manageable rectangles. Place a spoonful of filling on one side, then fold over the other side, and press sides together with a fork.
5] Drop into the boiling water and let cook for about 5-6 minutes, then remove and enjoy.

Now, like I said, it makes a lot of this one. I’ve got a good 25oz or so of filling sitting in my fridge and another equal sized container of dough as well. And with that, I was able to make 9 big ravioli. It needs a bit more zing or something, so I think I’m going to put some goat cheese in them and cook with a bit more salt next time (maybe a salt water boil instead, with a bit of olive oil to prevent sticking), but I’d say this reciple will yield you at least 30-40 ravioli before you need to make more noodle for it.

And seeing I’ll be able to make it fresh each day this week, well, not bad at all…

That’s all I’ve got.