Friday, December 10, 2010

Butternut Squash Ravioli with Butter Sage Sauce


There’s nothing more comforting than a fluffy chapatti straight from the griddle to the plate. I always enjoyed mine rolled with some ghee and sugar. The one aspect of the chapatti that was always of endless amusement to me was the flour and getting it from the flourmill. Of course, in a household full of Type-A cooks, there was always a redundant, yet lengthy process that had to take place before the food hit the plate and the chapatti was no exception. I remember distinctly, acquiring the wheat for chapatti flour was always a challenge. It had to be the right grain, the right size, the right taste, the right colour; you get the point. Every year, the female collective of the family would gather to discuss the wheat issues with worthy samples each had discovered. After drawing conclusions without any actual experimentation, a grain sample would be chosen. That would be the wheat almost everyone I was related to on my mother’s side would eat for the next year or so. Ordering huge gunny bags of said wheat was followed by systematic distribution. And then those lowest on the totem pole, such as myself, had the privilege of taking it to the flourmill to grind.

One can’t help but be intrigued by a flourmill— it is a nameless, faceless shop where everything in the shop, the shop owner included, is covered in a thick layer of assorted flours. The mill itself is pretty huge with feeders, belts, gears, wheels and everything an impressive machine out of the 1950s looks like. The mill operator makes sure it runs smoothly by banging a medium-sized rock strategically on different parts of the machine. I was always sent to the flourmill with specific instructions for the mill operator. Such as “I’ll grind my grain here only if you promise to run wheat over wheat. Otherwise, I’m taking my business somewhere else.” That’s the kind of power someone blowing 40 Paise / Kg has. Any flour expert who had been to a flourmill knows that you can’t let your wheat follow someone’s rice or millet. That privilege is reserved for the schmucks that don’t know better.

While living in India, I had only seen wheat flour being used for chapatti and occasionally pooris, mostly because I was only at the table to consume them. But now that I have come to cook a lot on my own, I have found the good old chapatti flour to be extremely versatile. Here’s one example.

Ingredients

For Flour:
  • 2 cups Chapati Ata (Durum Wheat flour)
  • 1 tsp Oil
  • 1/4 cup Milk
  • Tepid Water to knead the dough
For Filling
  • 1 Butternut Squash, cleaned and cut into cubes
  • 1.5 Tbsp. of Sage
  • 1 tbsp of Olive Oil
  • 1/2 tsp Nutmeg
  • 1/2 tsp Cinnamon
  • Salt and freshly ground Pepper to taste
For Sauce
  • 1/4 cup unsalted Butter
  • 1/4 cup chopped fresh Sage Leaves
  • Salt and freshly ground Pepper to taste
Method
  • Pasta
  • Make the dough the same way you make the chapatti
  • Knead into dough all the ingredients
  • Cover it with a wet cloth and place aside for an hour
  • Take a golf ball sized portion of the dough and roll it into a thin flat sheet
Filling
  • Roast or pressure cook the butternut squash cubes and allow to cool
  • Heat a pan and add olive oil to it
  • Add pepper, sage, nutmeg and cinnamon to it and stir
  • Once the spices start to bubble add the cooked butternut squash
  • Add salt
  • Mash into a thick paste mixing all ingredients and allow to cool.
To make the Ravioli
  • Take one sheet of rolled out dough and place 1 tsp of squash filling on the dough
  • Place a few more tsp of filling at least 1.5" apart
  • Place another sheet of rolled out dough over this
  • Press around the bump of filling to seal the stuffing completely
  • Cut into individual raviolis
  • Heat a large pan with water and bring it to a boil
  • Add a few raviolis to the water and boil for 4-5 min / batch
Click here to see a video demonstration of filling Ravioli and cooking it

Sauce
  • In a pan melt the butter
  • Add sage, salt and pepper and stir
  • When ingredients start to bubble, remove from heat
Serve
  • Place a 4-6 raviolis on a place
  • Drizzle generous amount of sauce over the ravioli
  • Garnish with fresh sage and orange zest

37 comments:

Anonymous said...

hello there....long time....i almost thought tht u hav gvn up on this blog...i's stuck wth besan dosa fr 8 long months....love ur writing style...u bring back grt memories like atta chakki n mango stealng n gully cricket(i loved the rules abt retrievng the ball)...plz keep going mr chandrchud...love ur blogm

Adhi Potoba said...

Thank you Anonymous, for your kind words. Yes, I am back. Just got lazy for a bit.

Alka said...

Ahh its always so refreshing to read your musing memories...ditto with the flour mills here...I mean we always got that wheat grains, sifted and picked up week after week, taking the wheat for grinding and then bringing back that hot fresh from mill flour.And yeah the flour was meant for rotis, pooris , but along with tht for Wheatflour laddoos, Karawa prasad were two other things tht we use to use the flour for.Now the place tht we live, we dont have any mill around (not atleast in my knowledge) and after so many brand testing have finally settled for one and trying to be happy with tht..but truly miss those days....it used to be amazing how the Mill waaley uncle used to recognize every dabba without it having any labels...awesome memories you have INDY, always feel like my own memories..good to have you back to blogging !

Anonymous said...

Glad to see that you are back. Your posts are really witty and amusing and bring back memories of living in India-very nostalgic!! I love your blog and have read every single one of your posts although I have not left a comment earlier. Keep up the good work.

Greetings for the new year and look forward to reading more of your hilarious posts.
Cheers! A

MR said...

Long time was waiting for ur new post I know it is hard to keep contributing when u have a busy life same issues with my blog too. ;0

Anonymous said...

That was a good read and a a nice recipe..
Your observations abt the flour mill are so true! :)

singh from domionos india said...

Butternut Squash is an good ingredient and you used it wisely.
Wishes for more dishes

cathy @ What Would Cathy Eat? said...

Beautiful photo!

akshay said...

hey man! i m glad u r back... It has been ages since my last trip to a "girni":D ...and i distinctly remember going there just before diwali for the "bhajani peeth" to make "chaklis".Also carrying the "peethacha dubba" on the bicycle carriage made it extreamly unstable.I remember dropping it once ;)

Anjali said...

Such a lovely post and so humorous it brings back memories of the chakki. Loved the ravioli idea. Will try it.

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Mahi said...

Such a nice post, thank you for sharing. I like it.

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Anonymous said...

Where have you disapeared Mr. Chandrachud? Missing your blogs....

Jan Davies said...

Wow, that looks amazing - will have to try this recipe so I can taste it too :)

Anna @ Easy Indian Recipes said...

Can't wait to try this recipe, it looks delicious!

I am a little disappointed that there have been no new posts for over a year. I hope you will come back and post some new recipes soon because I love your blog!

Anne John said...

Hi,

Hope all is well with you. I am writing on behalf of Women's Web, an online magazine based out of India, with a wide range of content relevant to the Indian woman of today.

I would like to know if you would be interested in writing a guest post for our Food Column, Eatopia.It is one of our popular sections and we are looking to expand it, with a new guest writer each month both because readers seem to enjoy it, and because we want to offer different perspectives (food types, sub-cultures, writing types etc).

The choice of topic is largely open to you; the only criteria being that we need an engaging story as well as an interesting recipe to go with it. We are also open to suggestions, if you have any.

Do let me know if you are interested, and we'll take it from there.
Looking forward to your reply.
Regards,
Anne
Content Manager@Women's Web
Email: anne.john@womensweb.in

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i love your blog..the pics are just awesum..wish i cud click like that :(

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