I was perusing my copy of The BUST DIY Guide to Life (an awesome new book from BUST magazine) when I came across Easy-Breezy Ravioli under the section devoted to finger foods for parties. It’s pointed out that serving pasta at a party is close to impossible. It’s messy, gets stale fast, and certainly isin’t something you can eat with your fingers. The brilliant ladies at BUST came up with a way around this: ravioli served on a skewer with dipping sauces (sun-dried tomato tapenade, black-olive pesto, traditional basil pesto, etc.) on the side. I love this idea. After all, what isin’t better served on a stick? It was with this ravioli in mind that I came up with kabocha-sage tortellini.
I decided to go with tortellini instead of ravioli because I feel like mistakes are much more noticeable in homemade ravioli. There is a slim chance of me actually creating perfectly square-ish ravioli. Also the little piece of dough sticking up from the top of the tortellini acts as a perfect handle for dipping, thus making the skewers optional. Here is a good video on how to roll tortellini.
- 1 cup all purpose flour
- 1 cup semolina flour dash of salt
- 1 tbsp olive oil
- about 1/2 cup water)
Kabocha Stage Stuffing
- 1 cup soft, steamed kabocha (no need to peel it), mashed. Any pumpkin-like squash will work.
- 3 Sage leaves, diced
- 1/4 small onion, diced
- 2 tbs olive oil
- Salt & Pepper
- 2 garlic cloves, diced
- 1/2 cup water (or veggie broth)
- 1 tbs agave nectar or maple syrup
Dipping sauce(s) of your choice (pestos, tomato sauce, tapenades, OSG’s cheezy sauce, etc.)
- Make the pasta dough.
- Split the dough into three parts. Roll the dough to look like a snake (think back to your playdough days as a kid) and then, using a rolling pin (I don’t actually own a rolling pin so I used a cup turned on its side) make the snake 2″ wide. Do this for all three sections of the dough. Let the dough sit for 10 minutes.
- While the dough is sitting, make the kabocha-sage stuffing. Heat 1 tablespoon of olive oil over medium heat. Add garlic and oinon and cook until fragrant and translucent.
- Add the squash, sage, water, and agave nectar to the pan and mix it all up. Let it cook for 1 or 2. If the mixture seems too thick add water, 1 tablespoon at a time.
- Add salt and pepper to taste. Be a little generous with the salt.
- Cut the dough into roughly 2″ x 2″ squares. I had 42 squares in the end.
- Using a teaspoon, put a dollop of the kabocha-sage stuffing in the center of the dough-square and fold up your tortellini. Do your best to imitate this amazing lady. Repeate until all of the tortellini are done. Store in the freezer until you are ready to eat.
- Boil the tortellini until they float. Don’t over-boil them or they will fall apart.
- Heat up 1 tablespoon of olive oil in a pan. Add the tortellini, 5 at a time, to the pan. Once the tortellini has turned golden, flip it over. This step is optional, but delicious.
- Serve on a skewer stick (optional) next to a dipping sauce.
Of course you can skip the homemade part all together and use your favorite frozen tortellini instead.