Butternut Squash Ravioli ๐
Description:
Indulge in the delectable flavors of homemade Butternut Squash Ravioli, inspired by a beloved local pasta eatery. These delicate parcels of goodness pair perfectly with a variety of sauces, from classic Alfredo to a simple drizzle of sun-dried tomato oil. It’s a dish that embodies comfort and sophistication, ideal for cozy dinners or festive gatherings.
- Cuisine: European
- Category: Vegetable
- Keywords: Healthy, Winter, Thanksgiving, Weeknight, < 4 Hours
Nutritional Information (per serving):
- Calories: 456.1
- Fat: 7.9g
- Saturated Fat: 3.6g
- Cholesterol: 107.8mg
- Sodium: 380.4mg
- Carbohydrates: 80.2g
- Fiber: 5.7g
- Sugar: 4.3g
- Protein: 17g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 – 3/4 | ground nutmeg |
| 1 | ginger |
| 1/3 | gruyere cheese |
| 1/2 | ricotta cheese |
| fresh cilantro | |
| 3 cups | unbleached flour |
| 2 1/2 tsp | salt |
| 1/2 | eggs |
| 2 cups | water |
Instructions:
-
Prepare the Squash Filling:
- Steam the butternut squash until it’s easily pierced with a fork.
- Mash the squash and mix it with ground nutmeg, ginger, gruyere cheese, ricotta cheese, and season with salt and pepper to taste. Set aside to cool.
-
-
Make the Dough:
- In a large bowl, mix the unbleached flour and salt together.
- In a separate bowl, combine fresh cilantro, eggs, and 1/4 cup of water.
- Use a food processor to pulse the cilantro mixture until finely chopped.
- Gradually add the cilantro mixture to the flour mixture, mixing until well combined.
- Add more water if needed to form a stiff dough.
- Knead the dough by hand until smooth, then cover and let it rest for 20 minutes.
-
Shape the Ravioli:
- After resting, knead the dough again and roll it out into a thin sheet, about 1/8 inch thick.
- Use a round cutter to cut out an even number of circles from the dough.
- Place a spoonful of the squash filling in the center of half of the dough circles.
- Moisten the edges of the dough with water, then place another dough circle on top of each filled circle.
- Press the edges together firmly to seal the ravioli.
- Let the ravioli dry for about 2 hours, then refrigerate until ready to cook.
-
Cook the Ravioli:
- Bring a large pot of salted water to a boil.
- Carefully add the ravioli to the boiling water and cook for about 15 minutes, or until they float to the surface and are cooked through.
- Drain the cooked ravioli and serve hot with your favorite sauce.
Enjoy your Homemade Butternut Squash Ravioli, and savor the delicious flavors that rival those of your favorite local pasta joint!
