Homemade Pasta - fettuccine and ravioli

Homemade Pasta

Fettuccinie and Ravioli

(whole wheat , spinach , and Beet ) 

Whole wheat pasta base: 

1 & 1/2 cups whole wheat flour

1/2 cup all purpose flour (not high gluten) 

1 T olive oil

pinch salt

3 eggs

Dough should be on the stiff side (add h20 or flour to get right consistency)

mix and rest for 15-30 minutes

use pasta machine down to setting number 7 (pretty thin! :)

Spinach: 

same as whole wheat base pasta

add 5 oz pureed spinach (use olive oil to help thin) 

add 1-2 cups whole wheat flour

Beet: 

same as whole wheat base pasta

add 1 large pureed beet (boil and puree, use olive oil to thin)

add 1-2 cups whole wheat flour. 

butternut squash Ravioli!! 

I split the filling into thirds and filled a little of each kind of dough! 

about packed tablespoons in one ravioli, but you can make them as big or small as you want!

1 butternut squash roasted 

4 oz herbed vermont creamery goat cheese

1 cup finely chopped fresh sage

(intend to serve with a delicious mustard brown butter sauce!! nom nom)