Savory squash and beets are roasted to make a delicious filling for spinach pasta. The result is Christmas on a plate.
- 2 cups cubed squash, I used kabocha or butternut
- 2 beets, cut into cube
- 1 egg
- 1 clove garlic
- 10 oz spinach
- 1/2 cup grated parmasian
- 3 cups AP flour
- 1 cup semilina ( can use flour if unavailable)
- 1 tblsp olive oil
- 2 eggs
- 1 tsp salt
- Dried herbs for the roasing
To roast the veg, toss them all in a big bowl together with a drizzle of olive oil, salt, pepper, and dried herbs. I like herb d' province. Pour out onto a cookie sheet and put into a 375* oven till tender and starting to brown on edges. Let them cool.
In a large sauté pan add a drizzle of olive oil and a clove or two of garlic, smashed, and salt and pepper. Then add the spinach and cook till softened. Cool a bit.
In a food processor, place all of the spinach and whir till smooth. Add the 2 eggs and process till incorporated. Transfer to a bowl and refrigerate till nice and cold.
Place the flours and 1 tsp salt in the food processor bowl and whir together. Now add the wet ingredients and let it form a ball. Rest it for 30 minutes, in plastic wrap at room temp.
Now add the roasted veg to the bowl with an egg and the parm. Whir till smooth to the tongue. Adjust for seasoning.
Now form the ravioli. I use a form, but free form works just as well. Lay down 1 sheet of dough. 1 heaping tsp of filling. And be sure to dampen edges. Top with the next sheet of dough and cut into shapes.
Lay these out on a cookie sheet, lined with parchment or wax paper, and coated with flour.
At this point I freeze them. But you can cook them now. In boiling water till they float.
For a sauce use bertolli Alfredo, or a browned butter and sage sauce.