Butternut Squash Ravioli

butternut squash ravioli multip img bfd



Butternut Squash Ravioli
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First-time making a stuffed pasta! This was a bit of an ordeal, but I learned lots and in the end it turned out great. I’ll definitely make this again.
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RECIPE DETAILS & NOTES:
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Pasta Dough: Combine 3 beaten eggs with 2 cups of white flour and 3/4 tsp of salt in a stand mixer. Mix ingredients for 10min until a dry shaggy dough forms, add a small amount of water if it struggles to come together.
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Cover dough and let it rest for 30min in the fridge.
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Filling: In the stand mixer add 2.5lbs of butternut squash, which has been roasted and mashed, 250g of ricotta cheese, 1cup finely grated parmesan, 1/4cup breadcrumbs, 6 cloves of minced roasted garlic, 1tbs of finely chopped sage (fried in butter with 1tsp black pepper), 1tsp salt, 2tsp lemon juice, zest of half a lemon and a generous pinch of nutmeg. Mix until well combined.
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Roll pasta dough out in batches using a pasta maker, working up to level 7 thinness.
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Assembly: (a ravioli mould would probably make this easier.) Place approximately 1tbs dollops of filling on one half of the rolled out dough. Fold the dough over and cut raviolis with a pasta crimper or use a pizza cutter and crimp with a fork.
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Cooking: Add 5-7 per serving to boiling water with salt. Cook for 2min, then transfer to a frying pan with 1tbsp brown butter, let the raviolis fry in butter for about a minute before adding another 1tbs of butter, 1tsp lemon juice, 2tsp white wine, 1.5tbs heavy cream and 2tbs pasta water. Let simmer for a minute or two to allow sauce to thicken, agitate the pan to ensure the sauce is combined. Before plating cover raviolis with a light dusting of freshly grated parmesan cheese and couple cracks of lemon pepper.
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Transfer to plates and drizzle with the remaining sauce left in the pan. Garnish with whole fried sage leaves and toasted pumpkin seeds.
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