This is a recipe for handmade butternut squash ravioli. It is super delicious and full of quintessentially Fall flavors!
I got a pasta attachment for my kitchen aid and simultaneously discovered how easy and cheap making your own pasta is.
Handmade Butternut Squash Ravioli
Super delicious handmade butternut squash ravioli. This recipe is filled with fall flavours that will warm the soul!
Ingredients
Pasta
- 1 ½ cups all-purpose flour
- 2 whole eggs
- 3 egg yolks
- 1 pinch salt
Butternut Squash Filling
- 1 medium butternut squash peeled and cubed (loosely fills cookie sheet)
- 4-6 cloves garlic peeled
- 2-3 tablespoons olive oil give or take
- 5 sage leaves added the last ten minutes of cooking
- ⅔ cup of roasted pine nuts
- 1 ½ cups parmesan cheese freshly grated (separated)
- 1 teaspoon sea salt pepper, to taste
Sage-Brown Butter
- 1 stick butter
- 5 sage leaves
Instructions
- make pasta dough, chill in fridge for 1 hr. (google "pasta dough how to" and use the guide from serious eats if this is new)
- make the filling by roasting squash and garlic @ 400 for 40-50 min, until tender. pulse w/ pine nuts + cheese in the Cuisinart, thinning with a little water or broth if it looks too intense
- when the dough is chilled and filling is done too, quarter the dough, use half of the dough, put rest back in the fridge.
- roll out the dough to become sheets of pasta about 4-5" wide to the near thinnest setting, you want to just about see your hand through the dough when it's done
- plop 1 tablespoon of filling about every 2 inches along one side of the rolled out pasta dough, wet in a circle around the filling with a little bit of water, then fold over the dough and seal the filling pockets to create ravioli
- when you're done cutting up the ravioli keep them under a clean dishtowel
- brown the butter + sage
- boil water and when boiled, cook the ravioli for like 2 min each batch and then toss in the browned butter when ready
- top w/ parm + more pine nuts
Nutrition
Calories: 697kcalCarbohydrates: 63gProtein: 28gFat: 39gSaturated Fat: 10gCholesterol: 254mgSodium: 1241mgPotassium: 936mgFiber: 6gSugar: 6gVitamin A: 20538IUVitamin C: 40mgCalcium: 580mgIron: 6mg
Tried this recipe?Let us know how it was!