Butternut Squash Ravioli

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

eggs, olive oil just, salt, butternut squash, butter, brown sugar, onion, garlic, olive oil just, sage, fresh ricotta, salt

Taken from www.foodnetwork.com/recipes/butternut-squash-ravioli0.html (may not work)

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