While the girls were away, Rosie, our Brahma, starting laying eggs as well. Hers are a bit smaller than Ruby's eggs which is surprising given her larger girth. Having learned of this, Maggie made the request for butternut squash ravioli made with fresh pasta. We are getting two eggs a day now and I've been saving them up for tonight's dinner.
1 Small butternut squash
2 oz finely chopped pancetta
1 tsp fresh lemon thyme leaves
1/2 cup shredded Asiago cheese
2 tbsp cream
1/2 tsp kosher salt
freshly grated nutmeg
freshly grated pepper
Slice squash in half length wise and scoop out the seeds. Place flesh side down onto a baking sheet and roast in a 425 oven for 20-25 minutes, until squash is soft enough to mash. Do not overcook, or it will become to mushy. When cool enough to handle, peel the skin off and mash with a potato ricer or masher in a large bowl.
Saute pancetta until crispy. Strain fat and add the thyme leaves. Mix together with the squash, asiago, cream, salt, nutmeg and pepper.
Chill until ready to use. I put mine into a pastry bag fitted for easier filling distribution. But a good ole spoon works well too.
I combined the 7 eggs I had with 3 1/4 cups of "00" flour and 2 tsp of milk. My usual ratio is 2 eggs to 1 cup of flour, but since the eggs were smaller than usual, I used less flour. Knead until the dough is smooth like a baby's bottom. Separate into 2 balls if needed to make it easier to work. Once the dough is smooth, separate into small balls to roll out into sheets. I rolled the pasta to the #4 setting.
Pipe the filling onto the pasta sheets with enough spacing to form the ravioli. Cut using a knife, or rolling past cutter.
This made about 56 ravioli. Great for freezing, which is what I did with what was not eaten tonight.
For the shrimp, simply saute with a little olive oil and a clove of chopped garlic.
Pea vines are not really in season, but I got lucky and found some the other day so reasonably priced, and beautiful, I bought a bunch. Trim the tough leaves off. You can tell simply by pinching them. If they break away easily, the shoots are tender.
I sauteed a few big handfuls in just a little canola oil and salt over high heat. Saute until just wilted.
To serve, boil ravioli in a large pot of salted water for about 3 minutes.
Melt 1 stick of butter let simmer until browned. Place a few sage leaves in the butter and let fry quickly while you are browning the butter. Remove the sage leaves after 20-30 seconds and drain on paper a paper towel.
Serve ravioli with pea vines and shrimp on top, then drizzle with browned butter and sage.
Here's Rosie. She's a little more camera shy than Ruby.