Butternut Squash Ravioli
Butternut squash ravioli is a delightful dish that brings the warmth of autumn to your table. This homemade pasta, filled with creamy butternut squash, is not only delicious but also visually stunning. Serve it with sage brown butter or your favorite sauce to elevate its flavor. Perfect for family gatherings or a romantic dinner, this ravioli will impress your guests and satisfy your cravings.
Ingredients
– 2 cups all-purpose flour
– 3 large eggs
– 1 medium butternut squash
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp nutmeg
– Salt and pepper to taste
– Olive oil
– Fresh sage leaves
– Butter
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 1 hour, and cooking time is around 30 minutes.
Nutritional Value
Each serving (about 4 ravioli) contains approximately 350 calories, 10g protein, 45g carbohydrates, 15g fat, and 5g fiber. These values are for one person and can vary based on specific ingredients used.
Step-by-Step Cooking Process
1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half and remove the seeds.
3. Drizzle with olive oil, sprinkle with salt, and roast for 30-40 minutes until tender.
4. Scoop out the flesh and mash it in a bowl.
5. Mix in ricotta cheese, Parmesan, nutmeg, salt, and pepper.
6. In a separate bowl, make the pasta dough by mixing flour and eggs until a smooth ball forms.
7. Roll out the dough into thin sheets using a pasta machine or rolling pin.
8. Cut the dough into squares or circles for the ravioli.
9. Place a spoonful of the filling in the center of each square, then fold and seal the edges.
10. Boil the ravioli in salted water for 3-4 minutes until they float.
Alternative Ingredients
You can substitute ricotta with mascarpone for a creamier filling. If you prefer a gluten-free option, use gluten-free flour for the dough.
Serving and Pairings
Serve butternut squash ravioli with a sage brown butter sauce, topped with crispy sage leaves. Pair it with a light salad or a glass of white wine for a complete meal.
Storage and Reheating
Store leftover ravioli in an airtight container in the refrigerator for up to 3 days. To reheat, gently boil in water for a few minutes or sauté in a pan with butter. Ravioli can also be frozen, layered between parchment paper, and stored in a freezer-safe bag.
Cooking Mistakes
- Overworking the dough can make it tough.
- Not sealing the edges properly can cause the filling to leak.
- Using too much filling will make it difficult to seal.
- Boiling the ravioli too long can cause them to break apart.
- Forget to season the filling for extra flavor.
Helpful Tips
- Chill the dough before rolling it out for easier handling.
- Use a fork to seal the edges for a decorative touch.
- Experiment with different herbs in the filling.
- Make a larger batch and freeze for later use.
FAQs
Can I use store-bought ravioli?
While homemade ravioli is delicious, you can use store-bought as a quicker alternative. Just follow the cooking instructions on the package.
How do I know when the ravioli are cooked?
Ravioli are done when they float to the surface of the boiling water, usually within 3-4 minutes.
What sauce pairs well with butternut squash ravioli?
A sage brown butter sauce enhances the flavors beautifully. Alternatively, a light cream sauce or marinara works well too.
Can I make the filling ahead of time?
Yes, the filling can be prepared a day in advance and stored in the refrigerator until you’re ready to assemble the ravioli.
Is butternut squash ravioli vegetarian?
Yes, this dish is vegetarian-friendly, and you can easily make it vegan by substituting the cheese with plant-based alternatives.
Conclusion
Butternut squash ravioli is a comforting and flavorful dish that can be made from scratch or with convenient shortcuts. Perfect for any occasion, this dish brings joy to the dining table. Enjoy the process of making it and the delicious results that will surely impress your guests!
Butternut Squash Ravioli
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1 medium butternut squash
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp nutmeg
- Salt and pepper to taste
- Olive oil
- Fresh sage leaves
- Butter
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half and remove the seeds.
- Drizzle with olive oil, sprinkle with salt, and roast for 30-40 minutes until tender.
- Scoop out the flesh and mash it in a bowl.
- Mix in ricotta cheese, Parmesan, nutmeg, salt, and pepper.
- In a separate bowl, make the pasta dough by mixing flour and eggs until a smooth ball forms.
- Roll out the dough into thin sheets using a pasta machine or rolling pin.
- Cut the dough into squares or circles for the ravioli.
- Place a spoonful of the filling in the center of each square, then fold and seal the edges.
- Boil the ravioli in salted water for 3-4 minutes until they float.
