BUTTERNUT CAPPELLETI

8938203_origWITH SAGE & GOAT CHEESE AND A GARLIC BUTTER SAUCE

621015_origor Perhaps  DUMPLINGS?? HA!

I’m owning up to my pasta purse knock-offs. Because I’ve never been one to buy fancy equipment like pasta machines and kitchen stand mixers, I have
1) Developed very strong forearm muscles &
2.) Have developed a side-eye twitch directed at my friends who DO own fancy kitchen gadgets.  But despite my lack, what I love about cooking, is, there is often times a work around.  Granted it can be more physically grueling, but in my opinion it makes the finished product that much more rewarding and connected to you in the end.Excuse these, meant to be ravioli-turned-cappalletti-beacuse-that’s-what-they-looked-like-most-in-the-end butternut, goat cheese, and sage stuffed pasta. But at the same time don’t excuse them, because they were incredibly delicious!

Scroll through my recipes, and you’ll spot a handful of other “handmade” dishes that money-bought gadgets could have made a lot more time efficient, (sweet potato gnocchi, hand-churned saffron ice cream, mango spring rolls, etc).  But that’s totally fine with me.  It fits who I am perfectly to try my hand at them instead. 🙂

Here’s how to make these delicious
Butternut Squash and Sage & Goat Cheese Cappelletti:379467_orig389046_orig

Ingredients:
Pasta dough

2 cups of AP flour
3 large eggs
1/2 tsp of salt

Filling:

2 cups of butternut squash meat
Roast a squash and remove the meat (or use frozen butternut squash)
5 fresh sage leaves
1/4 cup of goat cheese
S&P to taste

Garlic BUTTER Sauce

2 tbsp of olive oil
3 tbsp butter
2 cloves of garlic, finely chopped
2 tsp of finely chopped sage
1/4 tsp of crushed red pepper flakes

splash of heavy cream
Salt, to taste

2 heaping tbsp of fresh grated Parmesan cheese

 
6602100_orig
 

1.) To make the pasta dough I used the Kithcn’s instructions and recipe which was really helpful <—-

2.) Once the pasta dough was rolled out a thinly as I could bare to make it, I trimmed the edges so it was a nice rectangle and then I cut the dough into smaller 2-in squares.

3.) In a bowl, I combined all the filling ingredients, and put about 1/2 tbsp of filling into each square.  I rolled the pasta over on the diagonal and pinched the edges together to seal

4.) Then let them rest for 30 minutes on a sheet tray.

5.) Bring a large pot of salted water to a boil, and add in the pasta. Cook for 3-4 minutes.

6.) To make the Garlic Butter Sauce, in a separate medium saucepan heat the oil on medium high heat. Add the butter, and when it begins to melt, add the garlic, sage, and crushed red pepper, stirring so the garlic doesn’t burn.

7.) Add the cooked pasta directly from the boiling pot using a slotted spoon.  Cook just slightly, and add the heavy cream, and salt to taste.  Finish with a generous sprinkling of fresh grated Parmesan.

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