When you live in SF it would be a shame not to go to the farmers market at the ferry building. A few friends and I have made it a tradition to walk to the ferry building on Saturdays for some breakfast and to pick up produce for the week. I highly suggest getting the chilaquilas from Primavera's, their stand is located behind the ferry building a long with many other great food and produce stands! Be sure to get there early if you want to avoid standing in a LONG line.
Chilaquilas! (Eggs, beans, tortilla ships, creme, avocados, topped with their special sauce!)
Last Saturday we picked up a sizable butternut squash so I decided that I would make butternut squash two ways this week: curried butternut squash soup and butternut squash raviolis. There was only one thing wrong with this idea, I have NEVER made GF pasta before. After reading tons of articles and recipes on gluten free raviolis, I felt that I finally had enough info to successfully attempt to make the raviolis. Truthfully it was a lot of work as I had to find the perfect mixture for the dough, let it set, figure out how to use the pasta machine, and cooking them properly. The only thing I would change would be that I would have rolled the pasta out a bit thinner and add more filling (which turned out amazing).
Flour mixture (GF all purpose flour and tapioca flour)
Resting, resting, resting
Roasted butternut squash.
All ready to go.
Sort of uneven, but it was my 1st attempt after all.
Cooked and tossed in browned butter and topped with parmesan cheese.
* For both recipes I would start off with roasting the butternut squash.
Preheat oven to 375 degrees.
1. Cut up 4 lb of squash into same sized cubes (so they cook evenly)
2. Toss in 2 tablespoons of olive oil
3. Salt and pepper, bake for about 1 hour and toss occasionally.
Butternut Squash Raviolis w/ browned butter
- 3 cups of gf flour (you can do all purpose or mix it up)
- 5 eggs
- 1 extra yolk
- 1 tablespoon of olive oil
- 1 teaspoon of salt
Butternut squash filling:
- 1 cup of pureed butternut squash
- 2 tablespoon of parmesan cheese
- pinch of nutmeg or cinnamon
- 2 tablespoons of heavy cream (any milk will do)
- salt and pepper
1. Place squash, cinnamon and heavy cream in a small saucepan and cook on medium high for 2 minutes.
2. Add cheese and salt and pepper.
3. Take off heat, cool completely and set aside until you're ready to fill the raviolis.
Directions:
1. Please ravioli ingredients into a food processor and pulse until combine.
2. If the mixture looks runny still, add more flour until it takes on more of a dough form.
3. Scrape out the dough onto a lightly gf floured surface and knead until the dough reaches a elastic state. This may take a bit (8-10 minutes) the more you knead the better the dough will turn out.
4. Please the dough in a bowl and cover for about 30 minutes.
5. Set up your pasta machine ( I used the attachment that goes with our kitchen aid mixer) and start on the lowest setting and work your way up.
6. Cut a small chunk of the rested down and knead it several more time and then press the dough so it's about 1/4 inch flat. Run the pasta through the machine and lightly flour the pasta if it appears to be sticky.
7. After you have guided the pasta through the machine, fold it into thirds, give it a firm press, and run it through the pasta machine again with the folded edges running perpendicular to the machine.
8. Continue to do this until the pasta is the the length and thickness that you desire.
9. Place 1 teaspoon of butternut squash mixture on rolled pasta, form raviolis and place on a slightly floured pan until you're ready to cook them.
10. Place ravioli in boiling water, cook until they float up to the top (3 minutes).
11. Place 4 tablespoons of butter in medium saucepan and brown butter. Toss cooked ravioli in butter and top with 2 ounces of parmesan cheese, enjoy!
Apples, onions, carrots sauteed with the thai red curry
Topped with cilantro and ready to eat!
Curried Butternut Squash Soup (original recipe derived from Bon Appetit, I added a few things )
- 3 cups of roasted squash
- 2 tablespoons of butter
- half of an apple chopped
- 1 cup of chopped onion
- 1 cup of chopped carrots
- 2 teaspoon of Thai red curry paste
- 2 14 ounce cans of low salt GF chicken broth
- 2 bay leaves
- 1/4 cup whipping cream
- 3 tablespoons of honey
- 1/2 cup of coconut milk
- 1 teaspoon of red chili flakes
- chopped fresh cilantro
Directions:
* Your butternut squash should be cubed and roasted at this point, if not please see directions at the beginning.
1. Over medium heat, melt butter. Add onion, carrots, and apples and cook for 5 minutes.
2. Add curry paste, stir for a few minutes.
3. Add chicken broth, bay leaves, and 3 cups of roasted squash.
4. Bring pot to a boil and then turn it down to a summer and cook uncovered for an hour.
5. Discard bay leaves. Transfer everything in the pot to blender, and puree until smooth. Return to same pot.
6. Stir in coconut milk, honey, cream, and chili flakes.
7. Keep warm on medium high until ready to serve.
8. Top with cilantro and enjoy!
