Roasted Butternut Squash Ravioli Recipes

ROASTED BUTTERNUT SQUASH RAVIOLI

Steps:

• Make the butternut squash puree. Split the squash down the middle and scrape out the seeds. Drizzle with olive oil, sprinkle with salt, and roast at 400ºF for 45 minutes to one hour. Remove the skin from the roasted squash and beat until smooth.
• Melt the butter in a large saucepan until just starting to brown. Add the shallots and cook for one minute, until starting to soften.
• Add the squash puree and cook until dry, 2 to 3 minutes. Add the cream and cook for another 2 minutes.
• Turn off the heat and stir in the cheese and nutmeg. Season with salt and pepper to taste.
• Roll the pasta dough out as thin as possible, until you can see through it, into long strips. Use a pastry bag, or zip lock bag with the corner cut out, to pipe the filling. Put 1 tablespoon of filling in the center of the dough, and space them a couple of inches apart in a line.
• Brush a beaten egg on all edges of the pasta dough, and in-between each of the filling mounds. Fold the pasta strip in half, from bottom to top, so that the filling now sits at the bottom. Use your fingers to press as much air as possible out from between ravioli so that they won't burst open while cooking. Use a round cookie cutter to cut the ravioli. Press the edges together well to ensure the ravioli are sealed.
• Cook the ravioli in batches until they boil.
• Melt 2 tablespoons of butter in a frying pan until browned. Add the cooked ravioli and lightly pan fry, then place on a plate. Top with roma tomato sauce, toasted pecans, crumbled chevre goat cheese and freshly mined basil.

EASY BUTTERNUT SQUASH RAVIOLI RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
• Bake until the squash is golden brown and tender, about 30 minutes.
• While the squash is in the oven, make the dough.
• When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
• Rinse the bowl of the food processor.
• To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
• Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
• Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
• Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
• Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
• Separate each ravioli with a knife or cutting tool.
• Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
• In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
• Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
• Serve the pasta with brown butter sauce.
• Enjoy!

EASY BUTTERNUT SQUASH RAVIOLI

Steps:

• Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.
• Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
• Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.
• Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

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.

ROASTED BUTTERNUT SQUASH RAVIOLI WITH SAGE, HAZELNUT AND BROWN BUTTER SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Place squash on a baking sheet and roast until soft 30 to 40 minutes. Scoop out flesh and run though a food mill. Place the puree into a medium saucepan and cook over low heat until almost dry. Add the remaining ingredients and season with salt and pepper to taste. Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain, plate and spoon butter sauce over and garnish with finely chopped chives.
• Melt butter in a medium saute pan over medium heat and cook until the foam subsides and the butter begins to brown, 3 to 4 minutes. Remove from the heat, stir in the hazelnuts and sage and season with salt and pepper to taste.