Finding Hygge with Comfort Food

 

hygge and pasta

You probably know that the theme for my blog this month is Comfort. I have been trying to add hygge to our home. If you aren’t familiar with hygge, it’s a Danish word pronounced “who-gah” which is a mood of coziness and comfort with feelings of wellness and comfort. Hygge is about finding comfort in your decor, in your style and in the food you enjoy. When it comes to comfort food, pasta is the first thing that comes to mind. And there is nothing better than finding hygge with comfort food. Especially when it is homemade Carbonara and Ravioli.

homemade ravioli

Three years ago I bought myself a Christmas present. I bought the pasta attachments for my Kitchen-Aid mixer. And ever since then I have been making homemade pasta. In fact, I am not sure I have cooked store bought pasta ever since. It really is that good. And it’s not that hard to make.

pumpkin ravioli recipe

You can also make homemade pasta with a hand crank pasta machine. They are a lot less expensive and work very well. So don’t think you have to spend a lot to enjoy homemade pasta.

homemade butternut squash ravioli

Butternut Squash Ravioli is one of the best tasting pasta dishes ever! If you haven’t made it I have to insist that you try. You can make ravioli with a cookie cutter. I showed exactly how to do that when I made Fig, Gorgonzola and Chicken Ravioli on my blog for Valentine’s Day.

butternut squach pasta recipe

My recipe for Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce is not as hard to make as it sounds. I promise! I also made a slightly different version around the holidays with Pumpkin. It was also amazing and so delicious.

Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce

Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce

This homemade butternut squash ravioli with sage brown butter sauce just melts in your mouth. It is probably the best pasta recipe I have ever made. It really is that good.

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour

Ingredients

  • Ravioli Filling
  • 9 tablespoons butter
  • 3 tablespoons minced shallots
  • 1 cup roasted butternut squash puree
  • Salt
  • Freshly ground white pepper
  • 3 tablespoons heavy cream
  • 3 tablespoons grated Parmigiano-Reggiano
  • cheese, plus 2 ounces
  • Pinch nutmeg
  • 1 recipe pasta dough, rolled out into wide
  • ribbons, about ¼”-inch thick
  • 12 fresh sage leaves
  • 1 tablespoon finely chopped fresh parsley leaves
  • Basic Pasta Dough
  • About 1 cup all-purpose flour
  • 1 egg
  • 1 tablespoon olive oil
  • Salt

Instructions

  1. To make pasta, mound the flour on a work surface.
  2. Make a well in the center of the flour and add the egg, olive oil and salt.
  3. Mix the egg and oil together with a fork and gradually incorporate some of the flour to make a smooth dough.
  4. When the dough has formed enough that you can handle it, continue to work in the flour by hand (without the fork).
  5. When the dough is sturdy enough roll it through the pasta machine and continue to add flour. When the dough is no longer sticky, stretch it with the pasta machine and cut into the desired shape.
  6. To make ravioli, in a large saute pan, over medium heat, melt 1 tablespoon of the butter.
  7. Add the shallots and saute for 1 minute.
  8. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes.
  9. Season with salt and pepper.
  10. Stir in the cream and continue to cook for 2 minutes.
  11. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste.
  12. Season with salt and pepper.
  13. Cool completely.
  14. Cut the pasta ribbons into 3-inch squares.
  15. Place 2 teaspoons of the filling in the center of each pasta square.
  16. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely.
  17. Add the pasta to pot of boiling salted water.
  18. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
  19. Remove the pasta from the water and drain well.
  20. Season the pasta with salt and pepper.
  21. In a large saute pan, melt the remaining 8 tablespoons of butter.
  22. Add the sage to the butter and continue to cook until the butter starts to brown.
  23. Remove from the heat.
  24. Place some of the pasta in the center of each serving plate.
  25. Spoon the butter sauce over the pasta.
  26. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 373 Total Fat: 22g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 97mg Sodium: 373mg Carbohydrates: 34g Fiber: 1g Sugar: 1g Protein: 9g
homemade ravioli 2

Yield: 6 servings

Kid Friendly Pasta Carbonara

Kid Friendly Pasta Carbonara
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes

Ingredients

  • Pasta
  • 3 1/2 cups flour
  • 4 eggs
  • 1 – 2 TBL water
  • 1/2 tsp salt
  • Carbonara Sauce
  • 1/2 lb bacon, chopped
  • 1/2 cup whipping cream
  • 1/4 cup nonsalted butter
  • 1/2 tsp chopped garlic
  • 1/2 cup grated parmesan cheese

Instructions

  1. To make pasta add flour, eggs, salt and water to your Kitchen Aid mixer and mix with paddle for one minute. When the dough starts to stick into a ball, remove, cover in plastic and refrigerate for 30 minutes.
  2. Cut dough into four portions and put into the pasta machine. Start with level one and proceed through level seven.
  3. Change the pasta attachment on the machine to the fettuccine attachment. The pasta will cut into perfect noodle lengths.
  4. Hang pasta immediately on a pasta rack to dry. You can cook immediately in boiling water for 6 – 10 minutes or let dry overnight. Be sure to place on a counter as many of the noodles will dry and break off.
  5. To make Carbonara sauce, cook bacon until slightly crisp and remove from pan. Remove all but two tablespoons bacon grease.
  6. Add butter and cook until melted on low heat. Add cream and let thicken. Add garlic and parmesan cheese. Immediately pour over cooked warm pasta and serve.
  7. After leftover pasta has dried overnight, place in a Ziploc bag and store in a cool, dry place for up to four weeks. Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1 cup

Amount Per Serving: Calories: 655 Total Fat: 30g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 182mg Sodium: 1017mg Carbohydrates: 66g Fiber: 3g Sugar: 2g Protein: 27g
I love making homemade fettuccini. It’s so easy to make an entire batch of pasta and then save it to cook later. I have a recipe for a “modified pasta carbonara”. I modified it when the kids were young because they wanted more of a creamy sauce. I call it my Kid Friendly Pasta Carbonara.

making homemade pasta

Once you make the pasta, immediately hang it on a pasta rack to dry. You can cook immediately in boiling water for 6 – 10 minutes or let dry overnight. Be sure to place on a counter as many of the noodles will dry and break off.

homemade pasta drying rack

This is how the pasta dries overnight. 

making homemade pasta

After leftover pasta has dried overnight, place in a Ziploc bag and store in a cool, dry place for up to four weeks. Enjoy!

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