🔥 Welcome to Culinary Museum by Chef Mohamed Abdell! 🔥
In today’s episode, we’re creating a stunning Butternut-Beet Lantern Raviolo-a dish that’s not just delicious but a true work of art. This recipe combines the natural sweetness of butternut squash with the earthy depth of beetroot, all wrapped in delicate, handcrafted pasta.
✨ In this video, you'll learn:
✔️ How to make fresh pasta from scratch
✔️ The secret to a silky butternut squash filling
✔️ The perfect technique to shape lantern raviolo
✔️ A plating style that will impress anyone
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📖 Full Recipe & Ingredients:
🟡 Pasta Dough: Flour, eggs, beet puree, olive oil
🟠 Filling: Roasted butternut squash, ricotta, nutmeg, parmesan
🟢 Sauce: Brown butter, sage, crushed hazelnuts
🛠️ Kitchen Tools Used:
✅ Pasta roller
✅ Raviolo mold
✅ Ring cutter
Butternut -Beet lantern Raviolo
Butternut Squash Sauce
Ingredients:
• 1 medium butternut squash, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh thyme (optional, for garnish)
Instructions:
1. Roast the Butternut Squash:
o Preheat your oven to 400°F (200°C).
o Spread the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
o Roast for 25-30 minutes, or until the squash is tender and caramelized.
2. Sauté the Aromatics:
o In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat.
o Add the chopped onion and sauté until translucent, about 5 minutes.
o Add the minced garlic and cook for another minute, until fragrant.
3. Combine and Simmer:
o Add the roasted butternut squash to the saucepan.
o Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes to let the flavors meld together.
4. Blend the Sauce:
o Use an immersion blender to puree the mixture until smooth. Alternatively, you can transfer the mixture to a blender and blend until smooth.
o Stir in the heavy cream and season with salt and pepper to taste.
5. Serve:
o Keep the sauce warm until ready to serve. Garnish with fresh thyme if desired.
Pasta Dough (Egg Yolk Only)
Ingredients:
• 2 cups all-purpose flour
• 6 large egg yolks
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 2-4 tablespoons water (as needed)
Instructions:
1. Prepare the Dough:
o On a clean work surface, mound the flour and make a well in the center.
o Add the egg yolks, olive oil, and salt into the well.
2. Mix the Dough:
o Using a fork, gradually mix the egg yolks, oil, and salt into the flour, drawing the flour from the sides into the center.
o Continue mixing until the dough starts to come together. Add water, one tablespoon at a time, if the dough is too dry.
3. Knead the Dough:
o Once the dough comes together, knead it by hand for about 10 minutes until it is smooth and elastic.
o Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
4. Roll Out the Dough:
o After resting, divide the dough into smaller portions for easier handling.
o Roll out each portion on a lightly floured surface or use a pasta machine to achieve the desired thickness.
5. Shape the Pasta:
o Cut and shape the dough as desired for your ravioli or any other pasta shape.
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