Butternut squash ravioli
Equipment
- Large mixing bowl
- Rolling Pin
- Ravioli mold (optional)
- Large pot
- skillet
- Slotted spoon
- Blender or food processor
Ingredients
For the Ravioli Filling:
- 1 medium-sized butternut squash peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- ¼ teaspoon nutmeg freshly grated
- ¼ cup grated Parmesan cheese
- ¼ cup ricotta cheese
- 1 garlic clove minced
- ¼ teaspoon dried sage
For the Pasta Dough:
- 2 cups all-purpose flour
- 2 large eggs
- ½ teaspoon salt
Instructions
Making the Ravioli Filling:
- Preheat your oven to 400°F (200°C).
- Place the diced butternut squash on a baking sheet. Drizzle with olive oil and season with salt, pepper, and nutmeg.
- Roast the squash in the preheated oven for about 25-30 minutes, or until tender and caramelized.
- Once roasted, transfer the squash to a blender or food processor. Add Parmesan cheese, ricotta cheese, minced garlic, and dried sage. Blend until smooth and creamy. Adjust seasoning if necessary.
Making the Pasta Dough:
- In a large mixing bowl, combine the all-purpose flour and salt.
- Create a well in the center of the flour mixture and crack the eggs into it.
- Using a fork, gradually incorporate the flour into the eggs until a dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Assembling the Ravioli:
- Divide the rested dough into smaller portions and roll each portion into thin sheets using a rolling pin. Alternatively, you can use a pasta machine for this step.
- Place a sheet of pasta onto a lightly floured surface or a ravioli mold.
- Spoon small dollops of the butternut squash filling onto the pasta sheet, leaving space between each dollop.
- Place another pasta sheet on top of the filling and press down gently around each mound of filling to seal the ravioli.
- Use a ravioli cutter or a knife to cut out individual ravioli squares. Press the edges firmly to ensure they are sealed.
- Repeat the process with the remaining pasta dough and filling.
Cooking the Ravioli:
- Bring a large pot of salted water to a boil.
- Carefully drop the ravioli into the boiling water and cook for about 3-4 minutes, or until they float to the surface.
- While the ravioli are cooking, heat a skillet over medium heat. Add a drizzle of olive oil.
- Using a slotted spoon, transfer the cooked ravioli to the skillet. Cook for an additional 1-2 minutes, or until they are lightly golden and crispy on the edges.
- Serve the Butternut Bliss Ravioli hot, garnished with additional Parmesan cheese and a sprinkle of freshly chopped sage if desired.
Notes
- Carbohydrates: 57g
- Protein: 14g
- Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 120mg
- Sodium: 560mg
- Potassium: 560mg
- Fiber: 5g
- Sugar: 3g
- Vitamin A: 210% DV
- Vitamin C: 30% DV
- Calcium: 20% DV
- Iron: 25% D
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Notes
- Experiment with different herbs and spices in the filling to customize the flavor profile of your ravioli.
- You can make the pasta dough and filling in advance and store them separately in the refrigerator until ready to use.
- Leftover ravioli can be stored in an airtight container in the refrigerator for up to 2 days, or frozen for longer storage. Reheat gently in boiling water or in a skillet with a little olive oil.
