Well Dined

6Jan/140

Butternut Squash, Apple, and Sausage Lasagna Rolls

Well Dined | Butternut Squash, Apple, and Sausage Lasagna

Oh my gosh, you guys.  This might be my favorite butternut squash pasta since the life-saving mac and cheese.

Well Dined | Butternut Squash, Apple, and Sausage Lasagna

Sheets of homemade pasta filled with roasted butternut squash, apple, onion, sausage, and three cheeses; topped with a creamy sage bechamel.  It's totally swoon worthy.

Well Dined | Butternut Squash, Apple, and Sausage Lasagna

The filling is a little complicated, but totally worth it.  While your butternut squash is roasting in the oven, mix up and brown your sausage mixture.  Did I mention that you are creating your own sausage, so you can adjust the spices to your liking?  And you can be sure that there are no weird preservatives or sugar?  Awesome.  Anyway, next you saute some onions, garlic, and apple.  Plus a little white wine - aww, yeah.

Well Dined | Butternut Squash, Apple, and Sausage Lasagna

Oh my gosh this filling.  It's insane.  You may want to make extra to use in other ways.  I'll talk about that later.

2Jan/140

Carrot Ricotta Ravioli

Well Dined | Carrot Ricotta Ravioli

Were you guys dying for another homemade pasta post?  Based on the popularity of the other ones, I bet you were!  So here is one for veggie lovers (but don't worry, there's also plenty of cheese).  Sweet and savory, with just a hint of nutmeg - so good!

Well Dined | Carrot Ricotta Ravioli

Carrots, shallots, ricotta, Parmesan, and a little cream, butter, and nutmeg go into this lovely filling.  I had a little filling leftover when I finished up, so I tossed it into some brown butter and sage to make a sauce.  And that's it!

If I had massive amounts of time, I would love to make a trio of veggie raviolis to serve together - this one, the beet and goat cheese one, and a spinach one (maybe with feta?).  Wouldn't that be fun?  And with the fresh pasta, you could see the orange, purple, and green fillings and it would be super pretty.  *Sigh*  One day!

Carrot Ricotta Ravioli
adapted from Food and Wine
serves 2-4, about 36 ravioli

Pasta:
2 cups flour
3 eggs, beaten
1 tbsp olive oil

Filling:
3 large carrots (3/4 lb), peeled and cut into 1-inch chunks
1 tbsp extra-virgin olive oil
Salt and freshly ground pepper
2 tsp unsalted butter
1 tbsp minced shallot
1 tbsp heavy cream
5 oz ricotta (1/2 cup firmly packed)
6 tbsp freshly grated Parmigiano-Reggiano cheese
Pinch of freshly grated nutmeg
1 large egg yolk

Pulse the flour in a food processor to evenly distribute and aerate.  Add the eggs and olive oil.  Process until the dough forms a rough ball, about 30 seconds.  (If the dough resembles small pebbles, add water 1/2 tsp at a time; if it sticks to the side of the bowl, add flour 1 tbsp at a time.)

Turn the dough out onto a clean work surface and knead until smooth, about 1 minute.  Cover with plastic wrap and set aside for at least 15 minutes or up to 2 hours

Make the filling.  Preheat the oven to 400°.  In a baking dish, toss the carrots with the olive oil and season with salt and pepper.  Cover with foil and bake for about 45 minutes, until tender and lightly browned.  Let cool slightly.

In a small skillet, melt the butter . Add the shallot and cook over moderate heat until softened, about 3 minutes.

In a food processor, combine the carrots, shallot, and cream and puree until smooth.  Transfer the puree to a bowl.  Stir in the ricotta, Parmigiano, and nutmeg and season with salt and pepper.  Stir in the egg yolk (taste for seasoning before you do this).

Roll out the pasta dough using a pasta roller.  Set the thin sheet of dough over a ravioli press.  Drop small balls of filling into the pockets.  Lay a second rectangle of pasta over the filling layer.  Seal the edges by pressing a rolling pin over the top.  Flip over, release from the mold (flouring the mold/pasta helps), and cut into squares with whatever cutter you have available.

Boil the ravioli, about a dozen at a time, for 4 minutes.  Using a slotted spoon, transfer the ravioli from the pot to plates.  Top with sauce of choice (I recommend brown butter, or white wine cream) and a sprinkle of extra Parmesan.

One Year Ago - Food 'n Flix Roundup for Willy Wonka
Two Years Ago - Quinoa Stuffed Acorn Squash
Three Years Ago - Winter Soups

30Dec/130

2013 Wrap Up

Well Dined | 2013 Wrap-Up

Well, Folks - it's been a great year!  I look forward to keep sharing delicious and (sometimes) healthy recipes with you in the years to come.  Until then - here are my most pinned recipes of 2013!

Well Dined | Sweet Potato and Turkey Shepard's Pie

#1 - This healthy version of Shepard's Pie with Sweet Potato and Turkey.  I find this funny because the photos from this post are so bad!

Well Dined | Homemade Meat Ravioli

#2 - Homemade Meat Ravioli - yum!

Well Dined | Homemade Spinach Ravioli

#3 - Homemade Spinach Ravioli.  The raviolis are popular!

12Jul/130

Roasted Beet and Goat Cheese Ravioli

Well Dined | Roasted Beet and Goat Cheese Ravioli

I recently bought a pasta roller and learned to start making my own pasta (you can read about my first adventure here).  One of the very first things that I made on my own was this gorgeous roasted beet and goat cheese ravioli.

Well Dined | Imperia Pasta Roller

Here is my lovely pasta roller!

Well Dined | Norpro Ravioli Press

This is my ravioli press - lay a sheet of pasta over it, and use a plastic mold to press down and form pockets.

Well Dined | Roasted Beet and Goat Cheese Ravioli

Then place the filling into the pockets - check out the crazy fuschia color of the beet filling!