HOW TO MAKE BUTTERNUT SQUASH RAVIOLI FROM SCRATCH RECIPES

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BUTTERNUT SQUASH RAVIOLI RECIPE | FOOD NETWORK



Butternut Squash Ravioli Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 3 hours 0 minutes

Cook Time 1 hours 15 minutes

Yield 4 dozen ravioli

Number Of Ingredients 14

500g all-purpose flour
500g semolina flour 
5 eggs 
Olive oil, just a dash 
Salt
2 large butternut squash
125g butter 
50g brown sugar 
Salt and fresh cracked pepper
1 whole onion 
4 cloves garlic
1 sprig fresh sage 
Olive oil, just a dash 
150g fresh ricotta 

Steps:

  • For the pasta dough: Mix both flours together in a bowl. Make a fountain in the center and add the eggs, olive oil and some salt. Mix with your hands, adding just enough water for the dough to bind. You want to have a ball of dough that is fairly hard and a little dry, so add very little water. Cover with a towel and let set for an hour or so.
  • For the filling: Preheat the oven to 350 degrees F. Cut the butternut in half lengthwise and lay the squash on a baking sheet. Take 100g of the butter and divide it among each cavity of the squash. Sprinkle a little bit of brown sugar on top and sprinkle with salt and pepper. Bake until it starts to brown and the squash are soft to the tip of a knife, about 45 minutes.
  • With a large spoon, scrape the squash off the skin into a bowl and set aside.
  • Dice the onion about 1/8 inch; chop the garlic and thinly cut the sage.
  • In a large saucepan on medium heat, heat up the olive oil. Add the onion and saute until golden brown. Then add the garlic and sage and sweat a little longer. Add the squash, season with salt and pepper and cook on medium heat until it has the consistency of a puree. Move to a food processor and pulse briefly to remove the large chunks.
  • In a bowl, add the ricotta, season with salt and pepper and add to the squash puree. Fill a piping bag with the filling.
  • Roll the dough with your pasta machine. Using a ravioli mold, fill each ravioli with the butternut squash filling.
  • Cook the ravioli in a large saucepot with plenty of boiling salted water. Then saute in the remaining butter. Enjoy.

BEST BUTTERNUT SQUASH RAVIOLI RECIPE - HOW TO MAKE ...



Best Butternut Squash Ravioli Recipe - How to Make ... image

A homemade ravioli is filled with a simple butternut squash filling for the most comforting dinner.

Provided by Makinze Gore

Categories     date night    dinner party    romantic meals    Thanksgiving    dinner    main dish

Total Time 2 hours 5 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 14

2 1/4 c.

all-purpose flour, plus more for surface

1/2 tsp.

kosher salt

4

large eggs

1

(10-oz.) container butternut squash puree

1 c.

freshly grated Parmesan 

1/2 c.

ricotta

1 tbsp.

packed brown sugar

Kosher salt

Freshly ground black pepper

1/2 c.

(1 stick) butter

2

cloves garlic, minced

1 tbsp.

freshly chopped sage

2 tsp.

freshly chopped thyme

Freshly grated Parmesan, for serving

Steps:

  • In a medium bowl, whisk together flour and salt. Pour flour mixture out onto a clean surface. Using your hands, make a well in center of flour. Crack eggs into well and use a fork to slowly whisk flour into eggs until a shaggy dough forms. Use your hands to knead dough until smooth and no longer sticky, about 5 minutes. Add flour to surface as necessary to keep dough from sticking. Wrap dough tightly in plastic wrap and refrigerate for at least 1 hour.  When ready to roll pasta, cut dough into quarters. Wrap all but 1 back in plastic wrap and place back in refrigerator.  On a lightly floured surface, roll uncovered dough into a long rectangle about 1/4” thick. Set pasta maker to widest setting and pass the rolled out dough through 2 times. Fold short ends of dough to meet in center of rectangle, then fold in half so that the dough is in quarters. Roll out again so the dough is 1/4” thick, then pass through pasta maker 2 more times.  Reduce setting by one degree. Repeat process of folding and then rolling through machine 2 to 3 times before going to the next setting. Repeat this process all the way to the thinnest setting. If your pasta sheet becomes too long to work with, cut it in half. Repeat with remaining dough in refrigerator. Keep rolled out dough covered with a clean kitchen towel.  In a large bowl, combine butternut squash puree, Parmesan, ricotta, and brown sugar. Season with salt and pepper.  Lay one piece of dough out on a lightly floured surface. Spoon about 1 tablespoon of filling every 1 inch. If you pasta sheet is wide enough, make 2 rows of filling. Using your finger, lightly wet in between each pile of filling with water. Gently lay a second piece of dough over top and press between filling to seal, making sure there is as little air in pockets as possible. Using a pasta cutter or pizza wheel, cut between each pocket to make individual ravioli. Repeat with remaining dough and filling. Refrigerate until ready to cook.  In a large skillet over medium heat, melt butter and cook until foamy. Reduce heat to medium-low and continue to cook until butter starts to smell nutty, turns a deep golden, and the bubbling starts slowing down, about 4 minutes. Add garlic, sage, and thyme and cook until fragrant, 1 minute, then remove pan from heat.  In a large pot of boiling salted water, working in batches, add ravioli and cook until tender, about 1 1/2 minutes. Use a spider to remove from water and place directly in brown butter. Gently toss to coat.  Serve warm with Parmesan. 

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