RAVIOLI IMMERSION CLASS I Butternut Squash Ravioli with Chef Chelsey Pagana Davis

Here’s everything you’ll need to bust out some BUTTERNUT SQUASH RAVIOLI WITH ME! You can do this class live on Friday or anytime you’d like of course since it will be on YouTube! I’ll teach you how to prepare the butternut squash filling (please have your squash roasted and puréed), make the pasta, roll out the dough, and bust out some delicious butternut squash ravioli with the famous technique I learned in Italian culinary school! Perfect for autumn, the holidays and all winter long!

EGG PASTA:
-00 or all purpose flour
-semolina flour
-a dozen eggs (more if you want to double or triple this recipe for big batches!)
-good quality extra virgin olive oil
-kosher or sea salt

BUTTERNUT SQUASH FILLING: (for about one large pastry bag of filling. Double or triple for larger batches)
-1 medium to large butternut squash- peeled, cubed, coated in extra virgin olive oil and a sprinkle of kosher salt, roasted, softened and processed/puréed. (You can buy it peeled and cubed already too 😉 )
-1-2 shallots
-extra virgin olive oil
-parmigiano reggiano

EQUIPMENT NEEDED:
-pastry bags
-kitchen aid standing mixer (not necessary by any means but will make your life a hell of a lot easier)
-pasta roller (can use a rolling pin, but def not ideal)
-large circle shaped cookie cutter
-bench scraper
-sheet pan(s)
-parchment paper
-wine and wine glasses for all over the age of 21 who help

This is going to be so much fun!! (If you’re wondering if I’ll be drinking wine at 10am on Friday, it all depends on how the rest of this week goes with the hubs and the kids 🤗 🍷).

Видео RAVIOLI IMMERSION CLASS I Butternut Squash Ravioli with Chef Chelsey Pagana Davis канала Fit Food Music Mama