– courtesy 7 Enoteca, Oakville
Butternut Squash Pacchetti with Brown Butter, Hazelnuts & Savoury
For the Pacchetti
3 cups “00” flour
2 eggs plus 2 egg yolks
1 egg (reserve for forming pasta)
Make a mound of flour in a bowl or on a clean work surface.
Create a well in the middle of the flour. Mix the eggs well and pour into the well.
Begin mixing from the centre outwards until there is no liquid remaining and the dough is starting to form.
Knead the dough for at least 10 minutes until it is homogenous, smooth, and shiny.
Cover with plastic wrap and set aside to rest for at least 30 minutes.
To prepare pacchetti, begin rolling dough through the thickest setting of pasta maker and continue to roll it through until the dough is about 2 to 3 mm thick.
Cut the sheet of pasta into even squares approximately 5 cm long and wide.
Pipe a small amount of filling onto each square.
Beat one egg in a bowl with a spoonful of water and lightly brush over the exposed areas of the dough.
Using both hands, pick up the squares and fold the opposite corners together as if making the dough into the shape of a teardrop. It will create a square ravioli with all four seams on top and a smooth flat bottom. Continue until all the filling and pasta is used.
Bring a pot of water to a gentle boil and add salt. Add pasta and cook for three to four minutes.
For the Butternut Squash Filling
3 ½ cups (500g) butternut squash, cleaned and diced
â…“ cup (80g) sugar
1 star anise
½ tsp nutmeg
1 tbsp sherry or red wine vinegar salt to taste
Add sugar to a pot with just enough water to cover.
Cook over medium heat until it turns an amber colour.
Carefully add the squash and star anise to the pan and continue to cook over a medium low heat until the squash is very tender.
Remove the star anise and season with salt, very little vinegar, and nutmeg.
Puree, cool, and put into a piping bag for later use.
Brown Butter Hazelnut Sauce
1 cup + 1 tbsp butter
1 cup roasted hazelnuts
2 sprigs savoury or sage
lemon juice to taste salt to taste
While pasta is cooking, add butter to a pan.
Over medium heat, cook the butter until it is golden brown and aromatic.
Add the roasted hazelnuts, a little pasta water (to stop the cooking), lemon juice, savoury (or sage), and salt.
Remove the pasta from the water and gently toss in the pan with the sauce to coat. Serve and enjoy!