A super mellow and delicate ravioli. I fell in love with butternut squash after I tried this recipe! My daughter made this recipe from a source she found on the web (linked in Recipe notes). We skipped the eggs, and used goat cheese instead of ricotta. Other than that, the recipe was wonderful. The raviolis might have been a bit dense without the eggs, but we didn't really mind!
| Prep Time | 1 hour |
| Cook Time | 15 minutes |
| Servings |
pieces (appr)
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Ingredients
- 2 cups AP Flour
- upto 1 cup Water start with 1/2
- salt a pinch per cup
- 1 tsp olive oil
Filling Ingredients
- about 2 cups cubed butternut squash
- olive oil to drizzle on butternut squash
- 2 tbsp + extra walnuts to toast and use in filling, and sauce
- 2-4 oz goat cheese adjust based on how many pieces of ravioli you're making. Need about 1/2 tsp per piece
- 1/4 tsp each: sage, thyme, garlic salt
- 1/8 tsp white pepper
- 1/8 tsp nutmeg adjust to taste, all spices based on amount of goat cheese
Topping Ingredients
- 2 tbsp freshly grated parmesan cheese
Sauce Ingredients
- 3 tbsp Butter
- 1/4 tsp dried sage
- 2 tbsp toasted walnuts
Ingredients
Filling Ingredients
Topping Ingredients
Sauce Ingredients
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Instructions
- Pasta: Mix flour & salt Create well in mixture, pour some water in (add more as needed, add oil if you are using it) Mix until you’ve formed a cohesive and smooth ball Cover in plastic wrap and let sit for 20-30 min
- Making the filling: Preheat oven to 400 deg farenheit Coat cubes of squash in olive oil, salt, & pepper Place on baking sheet, bake Check after 15 min, remove when they’ve started to brown around 20 min
- Toast walnuts in olive oil, chop into small pieces Mix all filling ingredients together
- Making the ravioli: - Remove dough from plastic wrap and split into three to four balls - Roll out into long rectangles at desired thickness. Cut sides with dough cutter so you have straight sides - Place a dollop of the mixture 1-2 inches apart on one long half of the rectangle - Fold the other half over the dollops, and press down in between each dollop to seal the pasta
- Use the dough cutter to slice between the dollops, breaking the rectangle into squares Use the tines of a fork to seal the three non-folded edges of each piece Slice any loose ends off
- Cooking the raviolis: - Boil water, add salt & oil - When boiling, drop in a few raviolis at a time - they're done when they float and become slightly transparent (can almost see filling) This usually takes 3-4 min, but sometimes done in as little as 2 Easiest to use strainer ladle so you can remove one by one as they get done Sauce
- Making the sauce: - Melt butter on medium heat - When fully melted, add walnuts, salt, and sage - Remove from heat when butter has slightly browned
- Finishing: Pour the sauce over the raviolis, top with parmesan. Enjoy!
Recipe Notes
The list of ingredients and steps may *look* intimidating, but this is one of the easiest recipes! It freezes well.
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