Cook & Love

I’m a sucker for love.  And as you know, I’m a sucker for cooking too.  That’s why when my Mom gave me a sign that said “Cook & Love” a few Christmas’ ago, I hung it up immediately in my kitchen where I could see it every day.  They are my two favorite things after all, and I wouldn’t be the gal I am without both of them playing a starring role in my life.

When considering what to do for Valentine’s Day this year, I couldn’t imagine going out to a pre-fix meal, dealing with all the crowds and eating anything other than a home cooked meal.
Don’t get me wrong, I love going out to a romantic dinner, but on Valentine’s Day, it never seems to live up to the hype...or the cost!  Even though you want to be decadent and romantic on V-Day, I am all for doing things ahead and saving your energy for something else that night...wink, wink.  No one wants an exhausted cook, and a messy kitchen to deal with on the evening of romance!

For my sweetheart, I am going to be making these melt-in-your-mouth Valentine’s raviolis.  You can make and assemble them days in advance and then cook them straight from the freezer when ready.  I promise you, these will not disappoint.  If you don’t have a pasta roller, a good old rolling pin will work too...that’s how the Italians do it...and they certainly know a thing or two about romance.  So roll up your sleeves, try this loving pasta recipe out, and let me know how much your special someone ooh’s and aah’s over you after trying one of these babies!

Beet Ravioli with Butternut Squash and Sage Filling

Beet Pasta Dough
2 medium sized beets, roasted and peeled
2 room temperature eggs (the fresher the better)
1 egg yolk
2 1/2 cups of flour

Puree beets in a food processor until smooth

Add in eggs until combined

Dump in flour and pulse to start forming dough

Find a surface that don’t mind getting a little pink from the dough (I used a wood cutting board) and put a little flour on the surface to prevent sticking.

Start kneading the dough for 5-10 minutes, or until it becomes smooth and almost buttery looking.

Cover in plastic wrap and let rest in the fridge for 20 minutes...or up until 3 days.

Meanwhile, prepare the filling...

Butternut Squash and Sage filling

1 medium sized butternut squash

4 cloves of garlic

olive oil

salt

fresh sage leaves

1/2 cup of toasted pine nuts

1/4 cup of parmesean cheese

Pre-heat the over to 425.

Peel and cube the squash

Toss it with a hearty dose of olive oil and salt

Add in the garlic cloves

Roast in the oven for 45 minutes

As it is cooling, toss in the sage leaves and let them infuse their flavor

When cooled, puree in a food processor with the nuts and cheese

Add some oil if it is too gummy looking

Remove the dough from the fridge and start rolling!

Line up your pasta sheets and place a dollop of filling every few inches.  Cover with another sheet of dough and press tightly around your filling to seal.

Cut any shape or size you’d like...see some examples below.

Cook in salted boiling water for 2 minutes.  Toss with a spoonful of pasta water, some olive oil and fresh dill before serving.

Enjoy!

And don’t forget...Cook & Love!  Life’s too short not to!
xoxo,
Chef WOW