Butternut Squash Ravioli
https://ift.tt/354wFMs If you’re ever wondering how to spend a rainy, gray fall day, here’s your answer: make this butternut squash ravioli recipe! It’s a bit of a project, as you’ll make both the pasta and the filling from scratch, but Jack and I can attest that it’s a total blast. Your kitchen will fill with the mouthwatering aroma of roasting squash, shallots, and sage, and you’ll have a chance to get a little crafty as you carefully fill and punch out each piece of butternut squash ravioli. Then comes the best part: you eat! I love to serve my butternut squash ravioli with a light sage and white wine sauce, but you could just as easily top it with olive oil, sea salt, and a shower of Parmesan cheese. It’ll be delicious either way, thanks to the fresh, al dente pasta and the creamy squash filling. Let’s cook! Butternut Squash Ravioli Recipe IngredientsHomemade pasta is always a treat, but the rich, creamy filling is what makes this butternut squash ravioli recipe so special. These wholesome ingredients pack it with irresistible autumn flavor:
Along with these filling ingredients, you’ll need flour, eggs, olive oil, and (more) sea salt to make the pasta. Find the complete recipe with measurements below. How to Make Butternut Squash RavioliI like to think of this butternut squash ravioli recipe in three parts: making the filling, making the pasta, and assembling and cooking the ravioli. Here’s how it goes: First, roast the squash, shallots, garlic, and sage. If you can, do this step in advance, as the filling is thicker and creamier when the squash has plenty of time to cool. Roast the squash cut-side-down at 400° until it’s completely soft, about 40 minutes. Wrap the shallots, garlic, and sage in foil with a pinch of salt and a drizzle of olive oil, and roast them for 20 minutes. After you roast the veggies, set them aside to cool for at least 30 minutes. Next, make the pasta dough according to this recipe. Stop at the end of step 2 for now, wrapping the dough in plastic wrap and letting it rest at room temperature for 30 minutes. Meanwhile, make the filling. Pulse the walnuts in a food processor until they’re finely ground. Then, add 1 1/2 cups of the roasted squash flesh, the roasted sage, shallots, and garlic, apple cider vinegar, nutmeg, salt, and pepper. Process until the filling is smooth and creamy. Season to taste… good luck not eating it all out of the food processor with a spoon! Chill the filling while you roll out the pasta. Return to the homemade pasta recipe to roll out the dough. You’ll skip step 5 (the folding) and stop after step 6 (rolling out the pasta sheets). You should end up with four wide, thin sheets of pasta dough. After you roll them out, spread them on two lightly floured baking sheets. Next, fill the ravioli! Use a 1-tablespoon cookie scoop to dot the filling onto two sheets of pasta. I like to lightly score the dough with my ravioli stamp so I know how far apart to space the filling. If you don’t have a ravioli stamp, you can use a pizza cutter or sharp knife to cut square ravioli. Just make sure to space the scoops of filling at least 2 inches apart. Then, cut out the ravioli. Lay the two remaining sheets of pasta over the ones dotted with filling, and use your ravioli stamp, pizza cutter, or knife to cut out ravioli with the dollops of filling in the middle. Finally, cook! Drop the ravioli into a large pot of boiling salted water, and cook for 4 minutes. Serve hot, and enjoy! Butternut Squash Ravioli Recipe Tips
Serving SuggestionsI love to top my butternut squash ravioli with a tangy, aromatic sauce made from garlic, sage leaves, white wine, and fresh thyme. It comes together in right around 5 minutes – less than the time it takes to boil water and cook the pasta – and it’s the perfect simple finishing touch for the flavorful ravioli. I complete my plate with cubes of roasted butternut squash, sautéed kale, and toasted walnuts for crunch. This combination is simple, elegant, and packed with texture and flavor. I really hope you give it a try! But if the sauce and vegetable topping don’t sound like your thing, that’s ok! (You just made ravioli from scratch, for crying out loud!) The butternut squash ravioli would also be delicious with a drizzle of olive oil, balsamic vinegar, salt, pepper, and grated Parmesan or pecorino cheese. To make it a full meal, pair it with crusty bread or rosemary focaccia, roasted veggies like broccoli or Brussels sprouts, or an autumn salad. My Pear Salad with Balsamic and Walnuts and Shredded Brussels Sprouts Salad would both be great choices. More Favorite Cooking ProjectsIf you love this butternut squash ravioli recipe, try one of these autumn cooking projects next:
For more favorite fall recipes, check out this post! Other posts you may enjoy...
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