Ravioles du Dauphiné
Koginut Squash, Ashbrook Cheese Sauce, Parmigiano Reggiano
Chef Elizabeth Grothe of Couch Cafe | Philadelphia
Adapted by StarChefs | december 2023
INGREDIENTS
Dough:
200 grams 00 flour
50 grams whole wheat pastry flour
227 grams egg yolk
Squash Filling:
50 grams butter
500 grams koginut squash, peeled and finely diced
Salt
Grated Parmigiano Reggiano
Cheese Sauce:
125 grams heavy cream
100 grams shredded Ashbrook cheese
Salt
To Assemble and Serve:
Butter
Salt
Parmigiano Reggiano
METHOD
For the Dough:
In the bowl of a stand mixer fitted with a dough hook attachment, add flours and egg. Mix 5 minutes, or until mixture comes together to form a shaggy dough. Add water if needed to hydrate. Transfer dough to a lightly floured work surface and knead. Wrap in plastic wrap and set aside.
For the Squash Filling:
In a sauté pan over low heat, melt butter. Add squash and cook until squash is very soft and mushy. Increase heat, mixing constantly until squash is tight and dry. Transfer mixture to a mixing bowl and season with salt and cheese. Let cool, then transfer to a piping bag. Refrigerate.
For the Cheese Sauce:
In a saucepan over medium heat, bring heavy cream to a simmer. Whisk in cheese and cook until the cheese had melted and mixture is fully emulsified. Taste and adjust seasoning with salt. Keep warm.
To Assemble and Serve:
Using a pasta sheeter, roll Dough into sheets twice the length of a ravioli mold. Lay half of the sheet onto the mold. Pipe Squash Filling into the middle of the raviolis. Fold the other half of the Dough sheet over the mold. Roll the back of the pasta to seal it, but not hard enough to cut it. Bring a pot of salted water to a boil. Blanch ravioli sheet 3 minutes. In a sauté pan over medium heat, melt butter. Add ravioli sheet and cook until the sauce clings to the pasta, adding pasta cooking water if needed to thin. Taste and adjust seasoning with salt. Transfer ravioli and sauce to a serving plate. Top with grated cheese and drizzle with desired amount Cheese Sauce.
