It’s time to fill our circles and make them into ravioli! Are you as excited as I am? I hope so. I can see the light at the end of the tunnel to use a well-used phrase.
Grab your butternut squash puree out of the fridge. Remember, we put it there HOURS ago while we did everything else. Sniff it. SO GOOD! Time to get started.
Here’s what we need to get started. Our butternut squash puree and something to scoop it with. A ravioli stamp (if you have one, but not necessary as I ‘ll show at the end). A small bowl with a well-beaten egg. Two pasta dough circles.
Now, I’m going to interrupt our regularly scheduled post for a beauty shot of the ravioli stamp. There is a high probability I did all of this just so I could spend $5 on this stamp and us it. Yeah, that possibility is extremely accurate. But, I’m not going to publicly admit to anything.
Place a small scoop of butternut squash onto one circle.
Using your finger, spread some of the beaten egg around the edge of your pasta dough circle. This is the step I quickly became tired of. I realized this was much like doing my wonton wrappers to make gyoza. After doing the first 5 this way, I ended up grabbing my basting brush and lightly brushing each circle with the beaten egg. Quicker and easier. I’d recommend it.
Make sure you get beaten egg all around the edge of the circle. This is going to bind our two circles together. Be sure to use a beaten egg and not water as well. It will make the circles stick together and stay closed better.
Lay your other pasta circle on top. Now you a choice on how your ravioli will look.
If you are using a ravioli stamp as I am, press it down over the layers, making sure to get the filling area in the center. Cut through the layers and pull away any excess dough. Excess dough should be placed under your kitchen towel with any other excess dough. You can roll this out for a few extra circles. Or you can dispose of it if you’re totally sick of rolling out dough. I’d opt to save it. It was a lot of work!
Here’s our first stamped ravioli. Keep doing repeating this process until all the dough circles are made into raviolis.
If you don’t have a ravioli stamp, you can press the edges of the ravioli together with a fork.
Just press all around the edges and repeat with all of your circles.
As you make your ravioli, lay them on a waxed paper lined baking sheet. I lined my baking sheet this way to keep the ravioli from sticking to the pan. Cover them with a kitchen towel while you make the rest of the raviolis.
Here they are in all there soon-to-be-tasty glory. They may not be the most gorgeous raviolis ever, but definitely an awesome first attempt.
Up at 10:30 a.m. CST, cooking the ravioli!