Ravioli With Summer Squash Recipe 455 Recipes

RAVIOLI WITH CREAMY SQUASH SAUCE

Steps:

• Cook ravioli according to package directions. Meanwhile, in a Dutch oven, saute garlic in butter for 1 minute. Add squash and spinach; cook 2-3 minutes longer or until spinach is wilted. Stir in cream, broth and salt. Bring to a gentle boil; cook for 6-8 minutes or until slightly thickened., Drain ravioli; add to squash mixture. Toss to coat. Sprinkle with walnuts.

SKINNY RAVIOLI AND SUMMER SQUASH TOSS

Steps:

• Cook ravioli according to package directions.
• Meanwhile, in a large skillet, cook and stir garlic in hot oil for 30 seconds. Add squash, tomatoes, Chick Peas, salt, and pepper. Cook and stir over medium-high heat for 4 to 5 minutes or until squash is crisp-tender and mixture is heated through.
• Drain ravioli; add to vegetable mixture. Toss lightly. Arrange spinach on four serving plates; top with ravioli mixture. If desired, sprinkle with Parmesan cheese.

RAVIOLI WITH SUMMER SQUASH RECIPE - (4.5/5)

Steps:

• Cook ravioli to desired doneness as directed on package. Drain; rinse with hot water. Set aside. Heat oil in large skillet over medium- high heat until hot. Add zucchini, yellow squash, bell pepper, onions and garlic. Cook and stir 3 to 5 minutes or until crisp-tender. Add basil, salt, pepper and ravioli. Cook an additional 3 to 5 minutes or until thoroughly heated, stirring occasionally. Sprinkle with cheese.

BUTTERNUT SQUASH RAVIOLI

Steps:

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

RAVIOLI WITH SQUASH & CRUNCHY CRUMBS

Steps:

• Heat the oil in a large pan and fry the squash for 10 mins until golden, turning the cubes now and then. Add the garlic and fry for 1 min until softened. Add 300ml water, the grated Parmesan, chilli flakes and lemon zest. Stir well, turn the heat down and cook for 3-4 mins. Mash well and season to taste.
• In a small pan, heat the rest of the oil, then stir in the breadcrumbs. Fry until golden, stirring every so often. Stir in the sage.
• Cook the ravioli according to pack instructions (they usually only take a few mins). Drain, then spoon into bowls. Pour over the squash sauce, then sprinkle with sage breadcrumbs.

GARDEN SQUASH RAVIOLI

Steps:

• In a large saucepan, cook ravioli according to package directions. , Meanwhile, in a 1-1/2-qt. microwave-safe dish, combine the squash, zucchini, tomato sauce and seasonings. Cover and cook on high for 4-6 minutes or until vegetables are tender. Drain ravioli; top with sauce.