Ravioli Filling:
1 large butternut squash

3 Tbsp butter, divided

2 Tbsp Grade A Maple Syrup
2 tsp olive oil

½ teaspoon Fresh thyme

¼ teaspoon Saigon Cinnamon

¼ teaspoon fresh ground ginger

1 small clove fresh garlic

pinch fresh ground nutmeg
pinch of Kosher salt

Fresh ground black pepper to taste

4 sprigs fresh sage

¼ teaspoon fresh thyme

¼ teaspoon fresh oregano
1 clove garlic
1 Tbsp unsalted butter

1 Tbsp flour

2 Tbsp Grade A Maple Syrup
2 c. cream
1/2 c. fresh grated Parmigiano-Reggiano
pinch fresh ground nutmeg

Salt and white pepper to taste

1 c. whole walnuts
2 Tbsp brown sugar
1/2 c. vegetable oil

-Preheat oven to 400 degrees and prepare baking sheet.
-Halve butternut squash from root to stem and remove seeds.
-Place, flesh up on baking sheet and top with olive oil and 1 Tbsp of butter.
-Sprinkle with garlic, fresh thyme, cinnamon, salt and pepper and place into the oven to roast.
-Cook for 30 minutes and then turn, flesh side down.
-Bake until soft to the touch, about 10-15 minutes more.
-Remove from oven and let cool for 10 minutes.
-Once slightly cooled, scoop out squash flesh into medium bowl.
-Add remaining 2 Tbsp of butter, mash with potato masher and 2 Tbsp Grade A Maple Syrup, 2 tsp olive oil, ½ teaspoon Fresh thyme, ¼ teaspoon Saigon Cinnamon, ¼, teaspoon fresh ground ginger, 1 small clove fresh garlic, pinch fresh ground nutmeg, pinch of Kosher salt and pepper to taste. (filling can be made one day ahead and stored, covered, in fridge).
-Roll out pasta dough to desired thinness (remember, fresh pasta will expand when cooked, so roll thinly).
-Place pasta on a lightly floured surface.
-Fold dough in half lengthwise, press gently to make a crease and then unfold.
-Place about 2 tsp squash filling every 2 inches along the closest edge of the pasta half.
-Dip a finger in a small bowl of water lightly moisten dough around each mound of filling.
-Fold the top pasta half on top of the bottom half and press and shape the dough around each mound, working outwards.
-Make sure all the air is pressed out and the filling is secured in the middle of the pasta (or it will break in the boiling water.)
-Use a pastry edger (sharp knife, pastry cutter, of 2in. circle pastry cutter), cut ravioli into 2 inch squares.
-Place raviolis onto a lightly floured surface to dry for one hour. (Or place into airtight container to store in refrigerator for up to a week or freezer for up to 3 months. )
-Bring a large pot of water to a rolling boil.
-Meanwhile, place 1 Tbsp butter into a large saucepan over medium heat.
-Melt well and then add flour, stirring constantly, cooking until golden in color, about 3 minutes.
-Add cream to pan and stir constantly to combine.
-Chiffonade 4 sprigs of fresh sage leaves and 2 sprigs fresh oregano (See post How to Chiffonade.)

-Crush garlic.
-Add ½ sage, fresh thyme, oregano and garlic to sauce, stirring to combine well.

-Add 2 Tbsp Grade A Maple Syrup
-Add grated parmesean, stirring to melt and combine.
-Remove from heat and add pinch of nutmeg, pinch of salt and desired amount of white pepper.
-Once water is boiling, add raviolis, gently to pan.
-Boil until cooked through and floating to the top, about 3-6 minutes based on thickness of pasta.
-When done, drain well and set onto serving plate.
-Meanwhile, in nonstick pan, with 1 tsp of vegetable oil over medium high heat, add walnuts and cook, tossing occasionally, until toasted aroma begins, about 2 minutes.
-Add brown sugar to the pan and cook, stirring occasionally until all brown sugar sticks to walnuts.
-Place on plate to drain.
-Remove and drain on plate.
-Top finished ravioli with warm cream sauce, then garnish with walnuts and remaining sage, thyme and oregano.

-Add fresh grated parmesean to taste

-Serve immediately.

Fresh Pasta



  • MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
  • 9 Place flour mixture on a board, making a well in the center of the flour.
  • 10 Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
  • 11 Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
  • 12 Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
  • 13 Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
  • 14 FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
  • 15 When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
  • 16 Using your fingers, gently press dough between each dab of filling to seal it.
  • 17 Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
  • 18 DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
  • 19 COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
  • 20 Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
  • 21 Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
  • 22 Serve hot.

Chiffonade is a cutting technique that you can use to cut up any flat leafy food. It works great on things that you are going to eat fresh, like basil and lettuce and helps you cut uniform, curly, strips of food quickly and elegantly.

Post courtesy of


Step 1-Stack the Leaves

I am going to demonstrate this cutting technique with basil, but you can use it for anything you like.

First take a bunch of leaves and stack them all them all together. They don’t all have to facing the same way, they just all have to be flat.


step 2-Roll the Leaves

Take your stack of leaves and put them down on a cutting board. Then, working your way from the top down roll the leaves up tightly.

step 3-Cut the Roll

Get a sharp knife  and begin to cut thin strips off of the roll. I am using my non-knife hand to take the photo, but it should be holding the roll in place.

If you are familiar with fine chopping then do whatever you normally do to protect your fingers while you cut.

If you are new to making cuts with a sharp close to your fingers then it can be a good idea to fold your fingertips under the hand that is holding the food in place. You can use your upper knuckles to guide the side of the knife as it moves up and down to make the cut. This isn’t the most comfortable way to cut, but it will definitely protect your fingers since they will be safely kept out of the knife’s way.


step 4-Separate the Strips

The strips of food come off the roll in tightly wound bundles. You might want to leave it like this for presentation purposes or you might want to separate them a bit so no one bites into a clump of basil. I gently toss them with my fingers to do this.

That’s it – you’ve just cut a Chiffonade.


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