RECIPES USING BUTTERNUT SQUASH RAVIOLI 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.

EASY VEGETARIAN PASTA RECIPES - OLIVEMAGAZINE



Easy Vegetarian Pasta Recipes - olivemagazine image

Whether you’re vegetarian, flexitarian or fancy a change to meat one evening, make the most of seasonal veg with our meat-free pasta dishes, including pasta alla norma, spinach ravioli and veggie puttanesca

Provided by Janine Ratcliffe

Number Of Ingredients 1

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