Family Time & Homemade Ravioli

 
Photography by  Meg Sexton

Photography by Meg Sexton

When Meg Sexton sent us this family session, we knew we had to share it with you. Not just because it’s so sweet, but also because Christine was willing to share her homemade ravioli recipe with us—how special!

During the holiday season, some of the best memories are made around the kitchen. Mostly baking, but I think every family has that one signature dish that makes them proud. Perhaps the recipe was passed down generation to generation, maybe even by word of mouth.

Whatever recipe, or re-dishing store-bought food (totally acceptable!), causing your family to gather around the kitchen this season, we hope you slow down and enjoy those special kitchen moments.

Ravioli recipe below!

© Cottage Hill, LLC | Homemade Ravioli | cottagehill.co109.jpg
© Cottage Hill, LLC | Homemade Ravioli | cottagehill.co110.jpg

Homemade Ravioli

Pasta Dough Recipe

Ingredients -
3 cups of semolina flour (fine)
4 extra large eggs
2 tsp of olive oil
3.5 Tbs of water (or more depending on size of eggs)

In the food processor:
Add all the ingredients and mix for 30 seconds using the steel blade. Add water if necessary. It's done when the dough starts forming a natural ball.

Place the ball of dough on a plate. Pour a drop of olive oil over and smooth. Cover the plate with cloth and let the dough rest for 15-20 minutes.

Cut a slice of dough approximately 1/2 inch thick
Flatten with your hands or rolling pin
Place the rolling machine at the first hole (the largest).
Pass the slice between the rollers.
Fold the slice and go again. Repeat this step 5 to 7 times until the slice is smooth. (Sprinkle the slice with semolina regularly.)
Place the machine on the 2nd and 3rd holes, repeat the previous step 1 time.
Repeat with the 4th and 5th holes. (This step will flatten the dough tremendously)
Stop at the 5th hole.

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Filling & Sauce Recipe

Ingredients -

2 1/2 lbs butternut squash peeled and roughly chopped
6 whole garlic cloves (minced)
1/2 cup parmesan cheese
1/2 teaspoon dried sage
2 amaretti cookies
salt and pepper to taste

Brown butter and sage sauce
4 tablespoons butter (1/2 stick)
10 whole fresh sage leaves

freshly grated parmesan cheese

To make the filling:
Toss the squash with the garlic in a bowl with just enough olive oil to evenly coat everything. Roast on a baking sheet at 400 degrees for about 45 minutes until soft. Remove from the oven and mix in a food processor to combine - slowly pouring additional olive oil into the mixture until the consistency is smooth. Add parmesan, crumbled amaretti cookies, and salt and pepper, to taste. Use this filling to make the ravioli.

To make the sauce:
Combine butter and fresh sage leaves in small sauce pan. Heat over low heat for at least 15 minutes to infuse the butter. Then, increase the heat just a bit (take care not to burn) and stir continuously until the butter browns slightly and the sage leaves crisp.


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Photograph Gallery

Story Details

Photography by Meg Sexton Styling by Christine Pageau Mom's top from Arizia Children's clothing from Alice and Ames and Zara Film, Kodak Portra Film processing, The Find Lab