recipes
Savory Cilantro-Infused Butternut Squash Ravioli 🌿
Butternut Squash Ravioli 🍝
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.
