Even though its almost time for finals and I have way more on my plate than I can handle, I decided today was a great day to cook. It calms me down and overall just puts me in a great mood. The sun is shining through my windows and it’s finally getting cold in Austin… thank gosh. My birthday was this past weekend, on December 1st, and normally it always snows in Chicago. But I have to remind myself, of course, that I am 1,300 miles south of Chicago, where the weather is pretty much up in the air all the time.
Since it is slightly chilly outside, I thought I would embrace this fall/winter(ish)-like weather and make use of the butternut squash that has been in my fridge since right before Thanksgiving. I’ve always wanted to try to make ravioli from scratch and I love butternut squash… see where I’m going here?… so obviously put two and two together and decided to make butternut squash ravioli. Now considering the fact that I’ve never actually made pasta dough before I remember I had a recipe for it in my “recipe folder” on my desktop… which by the way has over 100 recipes in it that I’ve collected over the past few years and have recently came to the conclusion that I will not repeat a recipe on there until I have tried all of them.
Anyways, back to my point. I decided to make eggless pasta, since I figured that was the easiest choice, but am now feeling shameful because my Italian ancestors are probably rolling in their graves right about now.
So I mixed 2 1/2 cups of flour in a small mixing bowl and originally put in 1 cup of warm water. After mixing it with my hands, I decided that it needed a little more water, so ended up gradually putting about another cup into the mixture until it was fully absorbed and felt like a dough(ish) substance.
After that I wrapped it tightly in saran wrap and set it aside in the fridge for about an hour. While that was sitting aside, I cut my butternut squash in half, scraping out the inside and keeping the seeds for later on. I set the oven for 375, sprinkled some brown sugar, salt and pepper in and around the squash and put it in the oven for about an hour, or until soft… this is currently where I’m at right now, so I will keep updating my progress as the day goes on!