1 1/2 cups AP flour (sifted)
2 eggs (beaten)
1/4 tsp salt
2 tablespoons room temp water (if needed)
1 T. extra virgin olive oil
In a bowl sift flour, in center of flour make a well. Add beaten eggs, salt, and oil. By hand start mixing dough, working from the outside in towards the center. Once mixed (if dry) add water 1 tablespoon at a time.
Place dough on a floured worktop and knead till smooth and mixed. Form ball. Wrap with plastic wrap and set in fridge to rest for about 30 min. Cut and use the dough as needed.
1 lb butternut squash, cleaned and cut into small cubes
(cook in salted boiling water until soft and tender. Drain. Add to mixing bowl)
1/2 lb ricotta cheese
1/2 lb Mascarpone cheese
1/4 tsp nutmeg
1/4 tsp cinnamon
2 T. fresh chopped parsley, salt, and pepper to taste
Mix all ingredients in mixing bowl until all ingredients are incorporated. Set in fridge and let firm.
1 egg beaten with 1 T. water
Cut dough into usable pieces. Roll out dough with rolling pin or pasta machine until about 1/16 thick. Place dough flat and place about T. filling on pasta sheet leaving enough room to close off ends. Paint egg wash around the perimeter, place another sheet of pasta dough on top. this piece should be slightly larger. Press around the perimeter of filling to ensure it's sealed. Cut. When finished, place in salted boiling water and cook about 3 minutes or until it floats (internal temp should reach 165 degrees.)
Serve with your favorite sauce.
Presented by Frank Aloise, Cappuccino's