Butternut Squash Ravioli
Are you ready to indulge in a comforting dish that celebrates autumn flavors? Butternut squash ravioli offers a delightful combination of sweet squash filling wrapped in tender pasta. Perfect for both special occasions and weeknight dinners, this dish will impress your family and friends. Follow this easy-to-follow recipe to create a delicious meal that will warm your heart and satisfy your taste buds.
Ingredients
– 2 cups butternut squash, peeled and cubed
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg
– 1 teaspoon nutmeg
– 1 teaspoon salt
– 1 teaspoon pepper
– 2 cups all-purpose flour
– 1 tablespoon olive oil
– 1/4 cup fresh sage leaves
Servings and Cooking Time
This recipe serves 4 people. Preparation time is 30 minutes, and cooking time is 20 minutes.
Nutritional Value
Each serving (about 4 ravioli) contains approximately 350 calories, 15g protein, 50g carbohydrates, 10g fat, and 5g fiber. This is based on a single serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper.
3. Roast the squash for 25-30 minutes until tender.
4. Let the squash cool, then mash it in a bowl.
5. Add ricotta, Parmesan, egg, nutmeg, and mix until smooth.
6. In a separate bowl, make the pasta dough by mixing flour and a pinch of salt.
7. Gradually add water until a dough forms, then knead for 5 minutes.
8. Roll out the dough into thin sheets.
9. Place small spoonfuls of the filling on one sheet, leaving space between them.
10. Cover with another sheet, press out air bubbles, and cut into squares.
Alternative Ingredients
You can substitute ricotta cheese with mascarpone for a creamier filling. Additionally, whole wheat flour can replace all-purpose flour for a healthier option.
Serving and Pairings
Serve butternut squash ravioli with a sage brown butter sauce, or pair it with a light salad and crusty bread for a complete meal.
Storage and Reheating
Store leftover ravioli in an airtight container in the refrigerator for up to 3 days. To reheat, gently sauté in a pan or microwave until heated through. Ravioli can also be frozen for up to 2 months; just make sure to freeze them in a single layer before transferring to a container.
Cooking Mistakes
- Overcooking the butternut squash can make it watery.
- Not rolling the pasta thin enough can result in chewy ravioli.
- Failing to seal the ravioli properly can cause them to open during cooking.
- Using too much filling can make it hard to seal.
- Boiling the ravioli too long can make them mushy.
Helpful Tips
- Chill the pasta dough for easier handling.
- Use a pasta machine for even thickness.
- Experiment with spices in the filling for added flavor.
- Pair with a light white wine for a perfect meal.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the pasta dough in advance and refrigerate it for up to 24 hours. Just wrap it tightly in plastic wrap to prevent it from drying out.
What can I serve with butternut squash ravioli?
You can serve it with a simple sage brown butter sauce, a light tomato sauce, or even a fresh green salad to balance the flavors.
How do I know when the ravioli are cooked?
Ravioli are cooked when they float to the surface of the boiling water. This typically takes about 3-4 minutes.
Can I freeze the ravioli?
Yes, you can freeze uncooked ravioli. Lay them out on a baking sheet to freeze individually before transferring to a container.
What other fillings can I use?
Feel free to experiment with fillings! Spinach and ricotta, mushroom, or even a meat filling are great alternatives.
Conclusion
Butternut squash ravioli is a delightful dish that showcases the best of fall flavors. With its sweet filling and tender pasta, it’s perfect for any occasion. Whether you’re serving it to guests or enjoying a cozy night in, this recipe is sure to impress. Try it today and savor every bite!
Butternut Squash Ravioli
Ingredients
- 2 cups butternut squash peeled and cubed
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups all-purpose flour
- 1 tablespoon olive oil
- 1/4 cup fresh sage leaves
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes with olive oil, salt, and pepper.
- Roast the squash for 25-30 minutes until tender.
- Let the squash cool, then mash it in a bowl.
- Add ricotta, Parmesan, egg, and nutmeg, and mix until smooth.
- In a separate bowl, make the pasta dough by mixing flour and a pinch of salt.
- Gradually add water until a dough forms, then knead for 5 minutes.
- Roll out the dough into thin sheets.
- Place small spoonfuls of the filling on one sheet, leaving space between them.
- Cover with another sheet, press out air bubbles, and cut into squares.
