Homemade Butternut Squash Ravioli Recipe

Earlier today I wrote about my experience trying to make pasta from scratch. If you want to check that out, here is the link. There are also a lot of pictures there 🙂

It seems only fair to share with you the recipe post modifications so that you can give it a try too! The original recipe the Pumpkin Ravioli in Academia Barilla’s Everyday Italian Favorites. 


Ingredients:
For the pasta:
  • 2 1/2 cups of all purpose flour
  • 4 large eggs
For the Filling:
  • 1 large butternut squash
  • 3/4 cup grated Parmigiano Reggiano cheese
  • 1 large egg
  • Salt & Pepper to taste
  • Ground nutmeg
Method:
Pasta dough:

Place the flour on a clean work surface and make a well in the center. Add the eggs to the well. Gradually incorporate the eggs in the flour until you obtain a smooth dough. Wet your fingers if requires to help smooth it out. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Filling:

Heat your oven to 350F. Cut the ends off of the squash, then slice it in half length wise. Scoop out the seeds & fibers. Fill a large baking pan with 1/2 inch of water. Place the squash in the dish, face up and coat with extra virgin olive oil. Cover the dish with foil and bake for 30 minutes.

Remove from oven. After a few minutes,  remove the squash from the water and place it on a wire cooling rack, face down.

Once cooled, peel & mash for squash. If you would like a creamy texture, put the mashed squash in a food processor. In a bowl, mix together the squash, grated cheese and seasoning. Let the filling sit for 30 minutes.

While the filling is sitting, get the dough out from the fridge and roll it out into 2 thin layers. Scoop the filling quantity desired into mounds on one sheet, leaving 1/2 to 3/4 of an inch between mounds. Lay the 2nd sheet over the first, pressing down gently around the mounds. Cut the mounds to form either round or square pieces of pasta. Press the edges again to seal the filling.

Finished Product:

Bring a large pot of salted water to bowl. Cook the ravioli until al dente (7-10 minutes depending on the size).

Top the pasta with sauce of choice. Suggested sauces include olive oil, pesto, red sauce, white wine sauce or melted butter.

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