SAUCE:
1 stick butter
8 sage leaves
STEPS
1. For the dough: Put all ingredients except the water into a food processor. Pulse until blended. Turn on and slowly add water until a dough ball forms. Remove from the processor and knead into a smooth ball. Wrap in plastic and refrigerate for 20 minutes.
2. Preheat the oven to 375 degrees F.
3. Cut the squash in half lengthwise and scrape out the seeds. Put cut side down on a piece of buttered aluminum foil on a baking pan. Bake for one hour until very soft. Allow to cool.
4. For the filling: Scrape out the squash and spread it on the baking sheet. Return to the oven for another 10 minutes until the pulp is drier. Remove from the oven and cool. Put the squash pulp into a food processor with the other filling ingredients and process until smooth. This should make about 2 cups of filling. Refrigerate until ready to fill the ravioli.
5. Divide the dough into 6 pieces. Take one piece at a time and coat liberally with semolina flour. Roll out into a 4-inch-wide strip using a flat rolling pin or a pasta roller. If you are using a ravioli mold, lay the first sheet over the mold. Fill each slot with about 1 tablespoon of the filling. I usually brush some water along the edges to help the ravioli seal. Cover with a second layer of dough. Use your rolling pin to gently press and seal the two layers together.
6. If you don’t have a ravioli mold, you can simply lay out a strip of dough 4 × 12 inches. Place tablespoons of the filling at even intervals about 1/4 inch from the near long edge and starting about 1/4 inch from the side. Brush some water on the dough around the filling and fold the dough over. Carefully press between the mounds to seal. Cut the individual ravioli and crimp well along the three sides.
7. Gently add the ravioli to a pot of boiling water. When the water comes back to a boil, lower the heat and simmer for 2 to 3 minutes until the ravioli are floating. Meanwhile, heat the butter in a large skillet and when melted add the sage leaves. Cook gently just until the butter begins to brown. Add the cooked and drained ravioli and stir gently to coat. Serve with additional grated cheese.
Cheese Ravioli
4 dinner servings or 6 first courses
INGREDIENTS
DOUGH:
2 cups semolina
2 eggs
1 teaspoon salt
1 teaspoon olive oil
Water
FILLING:
1 pound ricotta
1 egg
½ cup grated pecorino Romano cheese
4 tablespoons chopped Italian (flat leaf) parsley
Salt and pepper
STEPS
1. For the dough: Put all ingredients except the water into a food processor. Pulse until blended. Turn on and slowly add water until a dough ball forms. Remove from the processor and knead into a smooth ball. Wrap in plastic and refrigerate for 20 minutes.
2. For the filling: Beat the ricotta cheese with the egg until well combined. Stir in the grated cheese, salt (not too much because the cheese is naturally salty) and pepper. Chop the parsley coarse or fine and fold into mixture. Refrigerate until ready to use.
3. Divide the dough into 6 pieces. Take one piece at a time and coat liberally with semolina flour. Roll out into a 4-inch-wide strip using a flat rolling pin or a pasta roller. If you are using a ravioli mold, lay the first sheet over the mold. Fill each slot with about 1 tablespoon of the filling. I usually brush some water along the edges to help the ravioli seal. Cover with a second layer of dough. Use your rolling pin to gently press and seal the two layers together.
6. If you don’t have a ravioli mold, you can simply lay out a strip of dough 4 × 12 inches. Place tablespoons of the filling at even intervals about 1/4 inch from the near long edge and starting about 1/4 inch from the side. Brush some water on the dough around the filling and fold the dough over. Carefully press between the mounds to seal. Cut the individual ravioli and crimp well along the three sides.
7. Gently add the ravioli to a pot of boiling water. When the water comes back to a boil, lower the heat and simmer for 2 to 3 minutes until the ravioli are floating. Drain and serve with with your favorite sauce and additional grated cheese.
Pierogi
Makes 24 to 36
There are as many spellings for these little Eastern European dumplings as there are fillings: perogi, perogie, pierogi, pierogie, pirohi, pirohy. Fill them with potatoes, cheese, sauerkraut, lekvar (prune or apricot butter), ground meat, mushrooms, etc. That means you can serve them as appetizers, main courses and even dessert. They are also a delicious and creative way to use leftover bits from the refrigerator mixed in with any of the above ingredients.
When we did the “E” IS FOR ETHNIC cooking marathon, Dr. James Baran came on the show to make what the children in his family used to call “poor doggies” because they misheard the name. He submitted the recipe in honor of his mother, Mary Baran.
INGREDIENTS
FILLING:
2 pounds farmer’s cheese
1 egg
1 teaspoon salt
1 tablespoon sugar
DOUGH:
5 cups flour
3 eggs
1 cup plain mashed potatoes, nothing added
1 teaspoon salt
1 cup water, more or less
OPTIONAL INGREDIENTS:
Butter
Onions
STEPS
1. Mix all filling ingredients together well. Keep cold until ready to use.
2. Place flour on a large cutting board. Make a well in the center, add eggs, potatoes and salt. Mix together as for pasta. Add water 2 to 3 tablespoons at a time and knead the dough. Continue kneading until smooth and does not stick to the board. Allow to rest 5 minutes. Do not knead too much.
3. Divide the dough into 4 parts. Roll out 1 part at a time into 1/8- to 1/4-inch thickness. Cut out circles of any size you wish; a water glass works well. Place 1 tablespoon of filling on each circle and press edges together to form a half circle. Place on a floured piece of waxed paper. Bring 3 quarts of water to boil. Add pierogi and boil 3 to 5 minutes. Drain in colander.
Variations: Serve with melted butter to which 1/2 cup onions have been added. The cooked pierogies can also be fried in butter and onions until crisp. Season to taste with salt and pepper.
Pork Dumplings
Makes