Butternut Squash, Asiago & Walnut Ravioli with Brown ButterRavioli Dough:
3 cups semolina flour
½ tsp olive oilMound the flour on a wood cutting board, creating a well in the center for the eggs and olive oil. Using a fork, slowly incorporate the eggs, oil and flour, slowly pulling in more flour as the ingredients are blended. You’ll need to continuously reshape the mound to maintain the integrity of the well shape.
Once about half of the flour is incorporated, you should be able to start kneading the dough by hand. Once it’s all come together remove the dough from the board and scrape up any leftover bits and discard. Reflour the board and knead the dough for about six minutes; it should be elastic and a little sticky. Ball up the dough and wrap it in plastic. Let it rest at room temperature for a half an hour.
Butternut Squash Filling:
1 large butternut squash (about 3 lbs)
1/3 cup coarsely chopped walnuts
¼ cup extra virgin olive oil
2 tbsp aged balsamic vinegar
1/2 tsp hot chile flake
1 ½ tsp honey
¾ tsp coarse sea salt
5 oz fresh grated asiago
Peel and seed squash and cut into 1/4-inch cubes. Combine squash, walnuts, olive oil, chile flakes, honey and sea salt in a bowl. Toss ingredients until completely coated with oil. Pour out onto baking sheet and cook in 350-degree oven for a half hour, stirring every 10 minutes.
Turn temperature on oven up to 500 degrees and cook squash mixture for 10 minutes more or until squash are tender. Let cool.
In food processor, combine squash mixture and cheese. Blend until ingredients are almost smooth. Scoop squash mixture into a pastry bag or Ziploc, cutting off one corner to squeeze out filling.
Cut your dough in half, forming each segment into a ball with your hands. Wrap one in plastic and set aside. On a large, lightly floured surface, roll out your pasta dough into a rectangle until it is about ¼-inch thick. Fold in half and roll out again. Repeat this four more times, rolling dough out thinner each time. Roll the dough out until it’s about 1/8-inch thick. Pipe filling out onto dough strip at 1-inch intervals, about ½-inch in from the edge. Fold the ½-inch of dough over and press to seal edges and individual filling pockets. Cut ravioli with a dough scraper–you may want to trim the edges with a kitchen scissor–crimping the edges closed with a fork. If you have a pastry roller, you can separate the ravioli using that, too. Put finished ravioli on a cookie sheet dusted with cornmeal until ready to use. You can also freeze them.
To serve: Bring a large pot of seasoned water to a boil. Add ravioli and cook for about five minutes or until ravioli are floating at the top. Drain.
In a sauté, melt ¼ cup of butter, allowing it to foam. As the bubbles dissipate the butter will brown, remove from heat.
Ladle six ravioli into a dish. Top with 2 tablespoons brown butter and finish with fresh-grated asiago and a drizzle of walnut oil.