This modern take on a classic dish will leave the entire family asking for seconds. The original recipe on Epicurious called for an 8 inch iron skillet, but I have a 12 inch and modified the ingredients as follows. See the original recipe for cooking instructions.
~1/4 cup olive oil
3 small/medium onions, chopped
4 garlic cloves, minced
~1 Tbs fresh sage, chopped
1/2 large bunch of curly kale, stems removed, leaves chopped
1/4 cup all-purpose flour
3 3/4 cups low sodium vegetable broth
1 large acorn squash, peeled and chopped into 1/2 inch pieces
3 1/2 lb roasted chicken – meat torn into bite sized pieces
2 sheets of puff pastry dough, thawed
1 large egg
Kosher salt and ground pepper to taste
I can eat pasta anytime of the year, but the cold weather makes me crave a big bowl of it (and yes, indulging in a cream sauce every so often makes it even better). My husband has been making homemade bread for the past year, and recently began wondering how difficult it would be to make homemade pasta. And why the pasta maker I wanted so badly as a wedding gift has stayed in the box for all but a few dinners. After making this ravioli I began to wonder the same thing.
While most pasta dough recipes are the same, there are a few differences if you want to make a stuffed pasta vs linguine. Here we used ricotta cheese and porcini mushrooms sauteed with thyme and basil, but the filling combinations are only limited by your imagination!
While the process is a little time consuming, the results are worth it. Homemade pasta is perfect for a cozy Valentine’s dinner at home!