Roasted Butternut Squash Ravioli
From 10gallonhat 18 years ago
- 3 minutes to make
- Serves 4
This is actually a very simple, but totally elegant ravioli. The only hard part is the time it takes to make the ravioli. See my homemade pasta recipe for a great dough.
Ingredients
- 1 butternut squash shopping list
- 1.5 Tbsp. of sage shopping list
- 1 shallot, finely chopped shopping list
- 1 medium onion, finely chopped shopping list
- 1 tbsp of olive oil shopping list
- salt and pepper shopping list
- 1 lb of Fresh pasta Dough (see my recipe for 'Homemade pasta' shopping list
How to make it
- Preheat oven to 400 degrees.
- Wash and Cut the Squash in half lengthwise
- Roast the squash face down for about One hour and fifteen minutes, allow to cool.
- Meanwhile, heat oil in pan and add onion, shallot and sage, cooking for about 5-7 minutes until onions are tender.
- If the onions are too chunky - chop in food processor, then set aside.
- Scoop squash from skins with a spoon, and mash in a large bowl.
- Then add the onion mixture and salt and pepper.
- Divide the dough into 8 pieces. Roll each piece through pasta machine as directed, until it is at its thinnest setting.
- With each piece of dough, place rounded teaspoons of filling 3/4 of an inch apart down one side of the dough - then fold it over and carefully seal each ravioli, getting all the air out. Cut immediatly into individual pieces and place on floured surface to rest/dry for 10-30 minutes.
- Refrigerate four up to 24 hours, or freeze to ues later.
- Take a deep breath, relax - then enjoy your hardwork!
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