Laminated Pasta Dough
Give your pasta an additional kick of color and flavor by "laminating" herbs like parsley and sage into the pasta.
Author: The Chef
Cuisine: American
Recipe type: Breakfast
Ingredients
Butternut squash ravioli with brown butter sauce
- 1 cup butternut squash purée
- 2 tablespoons mascarpone
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon freshly grated nutmeg
- ½ cup grated Parmesan cheese
- ¼ cup unsalted butter
- Parmesan cheese, shaved
Laminated Pasta Dough
- 3 large eggs, beaten
- 2 cups all-purpose flour
- 1 tablespoon extra-virgin olive oil
- Pinch of salt
- 1 large bunch sage, leaves picked
- 1 large bunch flat leaf parsley, leaves picked
- Semolina flour, for dusting
Instructions
Butternut squash ravioli with brown butter sauce
- In a large bowl, add the butternut squash purée, mascarpone, salt, pepper, nutmeg and Parmesan and mix until combined. Set aside until ready to use.
- Fill a deep pot with heavily salted water and bring to a boil.
- Place 1 tablespoon of filling onto half of a rolled out pasta sheet. Repeat with 2 more tablespoonfuls. Fold the other half of the pasta sheet over to cover the filling. Lightly press down around each mound of the filling to seal the ravioli. Using a pastry cutter or knife, cut around each mound of filling to make 1½-inch squares. Crimp the edges to seal.
- In a small saucepan over medium heat, warm the butter until melted, stirring constantly. Continue cooking the butter, until all of the milk solids turn golden and the butter has a nutty fragrance.
- Gently drop the ravioli into the boiling water and cook for 3 to 5 minutes. Using a spider or slotted spoon, transfer the ravioli to a serving dish.
- Drizzle the brown butter over the ravioli, garnish with shaved Parmesan and serve immediately. Enjoy!
Laminated Pasta Dough
- In the bowl of a stand mixer, combine eggs, flour, oil and salt with your hands until a shaggy dough forms. Knead with dough hook until dough is smooth and elastic, about 10 minutes. Cover dough with plastic wrap and let rest in the refrigerator for at least 30 minutes.
- Divide the dough into 4 equal portions. Attach the pasta roller attachment to the stand mixer and place it on setting 1.
- Lightly dust one portion of the dough with flour, then form it into a rectangle. Pass the pasta through the rollers on setting 1 and repeat the rolling and flouring process so that the pasta passes through setting 1 a total of 4 times.
- Change the rollers to setting 2, lightly flour the pasta, then pass it through the rollers. Change the rollers to setting 3, lightly flour the pasta and then pass it through the rollers. Continue with the flouring and rolling until the pasta is passed through setting 6. Repeat the rolling and flouring process with the remaining pieces of dough, placing the rolled out sheets of pasta on the floured baking sheet.
- Once you've rolled out all of the dough, lay one sheet of pasta flat on your work surface. Place the sage and parsley leaves on the dough, spacing them in an artistic fashion. Very lightly dab the edges of the sheet of pasta with water and then carefully lay a second sheet of pasta dough on top of the herbs, enclosing them between the two sheets of dough. Using your hands, lightly press the two sheets together so that they stick.
- Turn the stand mixer speed to level 2. Pass the pasta sheet through the rollers on setting 3 to seal the two sheets together. Repeat the layering and rolling process with the remaining sheets of dough.
Watch the recipe video here:
Herb laminated pasta? It's called fashion, Brenda. Look it up.Full Recipe: taste.md/2AEyfoF
Posted by Tastemade on Monday, December 11, 2017
