Basic Pasta Dough; Butternut Squash Ravioli With Brown Butter And Sage - Cuisinart Core Custom FP-130 Series Instruction And Recipe Booklet

Basic Pasta Dough

Homemade pasta dough is a breeze to make with the help of your food processor!
Yield: 1½ pounds, 6 to 8 servings for cut pasta
INGREDIENTS
2½ cups "00" flour, plus more for dusting
²⁄ ³ cup semolina flour
INSTRUCTIONS
1. Insert the chopping blade into the work bowl of the food processor. Add the flours and salt to the
bowl and process on Low to sift. With the machine running on Low, pour the beaten eggs through
the feed tube as fast as the flour absorbs them. Process until the dough cleans the sides of the work
bowl and forms a rough mass. Continue to process for 30 seconds to knead the dough. Dough
should be tacky, but not wet.
2. Transfer dough to a lightly floured surface and knead by hand for an additional 2 to 3 minutes until
smooth and elastic. Wrap in plastic wrap and let rest at room temperature for at least 30 minutes, or
in the refrigerator for up to 24 hours.
Nutritional information per serving (3 ounces):
Calories 222 (13% from fat) • carb. 40g • pro. 10g • fat 4g • sat. fat 1g • chol. 116mg • sod. 254mg
calc. 19mg • fiber 2g
Butternut Squash Ravioli with
Brown Butter and Sage
A dish you can curl up to on a cold autumn night, and at the same time elegant enough
for a dinner party.
Yield: about 45 ravioli, 6 to 8 servings as a main dish
INGREDIENTS
6 tablespoons unsalted butter, divided
1 small butternut squash (about 2
pounds), peeled, seeded, and cut into
½-inch cubes
1 medium shallot, cut into ½-inch pieces
3 garlic cloves, unpeeled
1 tablespoon extra-virgin olive oil
2 teaspoons packed light brown sugar
1½ teaspoons kosher salt, divided, plus
more for pasta water and to taste
Pinch freshly ground black pepper,
plus more to taste
16 fresh sage leaves, divided
INSTRUCTIONS
1. Preheat oven to 400°F with a rack in the middle position. Melt 2 tablespoons of butter.
Main Dishes
34
1½ teaspoons kosher salt
5 large eggs, lightly beaten
4 sprigs of fresh thyme
¹⁄ ³ cup walnuts
3 ounces Parmesan, cut into
½-inch cubes
¼ cup mascarpone cheese
1 large egg, yolk and white separated,
egg white whisked with 1 teaspoon
water for sealing ravioli
¼ teaspoon grated lemon zest (optional)
Pinch freshly ground nutmeg
1 recipe Basic Pasta Dough
(previous recipe)
Semolina flour, for dusting