By Rachel Feinblatt By Rachel Feinblatt | December 6, 2022 | Food & Drink Food & Drink Feature Food & Drink
WHERE UNION SUSHI & STEAK
WHO CHEF SCOTT KAMPF
• 2 cups 00 flour
• 1 tsp. kosher salt
• 2 large eggs
• 5 yolks
• 1 ½ tsp. extra-virgin olive oil
Place flour on a dry work surface. Forming a mound 8 to 10 inches at the base, sprinkle in salt. Create a well using the bottom of a measuring cup about 4 inches wide with at least 1/2 flour in the bottom of the well.
Slowly and carefully add the whole eggs, egg yolk and olive oil to the well, treating the flour as a bowl. Using a fork, gently beat the eggs without disturbing the walls of your flour bowl, but make sure to scrape through to the bottom of the well.
Then, still stirring slowly, incorporate the flour walls once dough starts thickening.
When the slurry starts to move as a solid mass, remove as much as you can from the fork. Slide a dough scraper or a spatula to flip dough and turn it onto itself. Work in the rest of the flour avoiding any dried clumps.
When the dough forms a stiff, solid mass, clean the work surface.
Knead dough with the heel of your hand till firm but bouncy and silky in texture.
Tightly wrap the dough in plastic and let rest for 15 minutes.
Use pasta machine, gradually getting to ravioli thickness.
Butternut Squash Filling
• 2 butternut squashes, medium to large
• 1 Spanish onion
• 1 stick of unsalted butter
• 2 Tbsp. of brown sugar
• ½ cup ricotta cheese, whole milk
• Pinch of ground sage
• Pasta pot of boiling salted water
• Salt and pepper to taste
Cut butternut squashes in half and season the butternut squash with lightly melted butter and brown sugar.
Place squash face down on a cookie sheet and add 1/4 cup of water to prevent burning.
Put squash in preheated oven at 350 degrees for 45 minutes (this is an estimate, please check after 30 minutes).
Take out and let cool until it's safe to handle. Scrape butternut squash out of the skin in a separate saucepan. Saute diced onions till golden brown, then add butternut squash and puree till smooth.
In a mixing bowl, add butternut squash and ricotta, mixing gently with a rubber spatula. Let cool (after cooled, you can use a pastry bag or a ziplock bag to stuff ravioli).
Add ravioli to boiling water (5 to 7 minutes).
Maple Brown Butter Cream Sauce (to be made while ravioli is cooking)
• 2 oz. heavy cream
• 2 sticks of unsalted butter
• 1 sprig of sage
• 4 oz. water
• 2 Tbsp. maple syrup
• Salt and pepper
Place pan on medium high heat and heat until pan starts to smoke.
Add 2 sticks of unsalted butter and simmer until dark brown.
Add 4 oz. of water.
Add 2 Tbsp. of maple syrup.
Salt and pepper to taste.
6.Gently remove ravioli from boiling water and place them in a pasta bowl (5 or 6 ravioli are plenty).
7.Pour maple brown butter cream sauce.
Photography by: PHOTO COURTESY OF UNION SUSHI & STEAK