Butternut Squash Ravioli
Loaded with fiber, vitamins, and minerals, butternut squash makes a great addition to many staple recipes. Both tasty and beautiful to look at, this ravioli will definitely be a hit on any table.
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper and add squash, maple syrup, nutmeg, onion, garlic, oil, salt and pepper and toss to incorporate all ingredients. Bake in single layer until squash is tender and golden brown, about 30 Minutes.
Add flour, eggs and oil to a food processor and pulse until dough comes together into a large ball and holds together. Remove dough and wrap in plastic wrap and place in refrigerator to rest for 30 Minutes.
Rinse the food processor bowl and add all roasted ingredients along with the sage and parmesan cheese. Pulse together until smooth and set aside to cool.
Remove the dough from the plastic wrap and cut 2 oz of dough from the ball and roll out into a large, wide thin sheet of pasta; the length of an ice cube tray. Make sure to lightly dust both sides with flour as you roll out dough to avoid any sticking. Using the ice cube tray, place a pasta sheet over the top of the tray and press the dough down gently into each of the holes (do not tear). Fill each hole with a tbsp. of the squash filling until all holes are filled. Place a second sheet on top of the ice cube tray and press down on all sides of the ravioli. Flip the ice cube tray over to release the pasta and using the tip of a fork, gently press the ends all the way around to seal each ravioli.
To make the ravioli, add salt and pepper to boiling water. Place a few raviolis into the boiling water and cook until the raviolis float to the top and firm up, about 2-3 minutes. Gentle use a slotted spoon and scoop ravioli out and drizzle with a little olive oil and place on a baking sheet. Repeat steps until everything is cooked.
Place a sauce pan on medium heat and gently toast the pecans, about 3 minutes. Add the unsalted butter, sage leaves, salt and pepper to taste. Cook until the butter browns and the sage is fried and crispy. Add parmesan cheese to thicken up the sauce and make it creamy. Turn off the heat and add the lemon juice.
Place the ravioli into the pan and gently toss to coat the pasta. Pour contents out onto serving dish and top with grated parmesan cheese.
Ingredients
Directions
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper and add squash, maple syrup, nutmeg, onion, garlic, oil, salt and pepper and toss to incorporate all ingredients. Bake in single layer until squash is tender and golden brown, about 30 Minutes.
Add flour, eggs and oil to a food processor and pulse until dough comes together into a large ball and holds together. Remove dough and wrap in plastic wrap and place in refrigerator to rest for 30 Minutes.
Rinse the food processor bowl and add all roasted ingredients along with the sage and parmesan cheese. Pulse together until smooth and set aside to cool.
Remove the dough from the plastic wrap and cut 2 oz of dough from the ball and roll out into a large, wide thin sheet of pasta; the length of an ice cube tray. Make sure to lightly dust both sides with flour as you roll out dough to avoid any sticking. Using the ice cube tray, place a pasta sheet over the top of the tray and press the dough down gently into each of the holes (do not tear). Fill each hole with a tbsp. of the squash filling until all holes are filled. Place a second sheet on top of the ice cube tray and press down on all sides of the ravioli. Flip the ice cube tray over to release the pasta and using the tip of a fork, gently press the ends all the way around to seal each ravioli.
To make the ravioli, add salt and pepper to boiling water. Place a few raviolis into the boiling water and cook until the raviolis float to the top and firm up, about 2-3 minutes. Gentle use a slotted spoon and scoop ravioli out and drizzle with a little olive oil and place on a baking sheet. Repeat steps until everything is cooked.
Place a sauce pan on medium heat and gently toast the pecans, about 3 minutes. Add the unsalted butter, sage leaves, salt and pepper to taste. Cook until the butter browns and the sage is fried and crispy. Add parmesan cheese to thicken up the sauce and make it creamy. Turn off the heat and add the lemon juice.
Place the ravioli into the pan and gently toss to coat the pasta. Pour contents out onto serving dish and top with grated parmesan cheese.
