Recipe

Roasted Butternut Squash Ravioli Recipe

Add Step-by-Step Photos	10gallonhat / All my dishes 2 years, 10 months ago 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. Prep:60m Cook:3m Servings:4	10gallonhat
	perfect ravioli with easy to make butternut squash filling

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Ingredients

1 Butternut Squash

1.5 Tbsp. of Sage

1 Shallot, finely chopped

1 medium onion, finely chopped

1 tbsp of Olive oil

Salt and Pepper

1 lb of Fresh Pasta Dough (see my recipe for 'Homemade Pasta'

Directions

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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Alterations

chefcarolyn 2 years, 9 months ago said:
Try adding goat cheese and chorizo (I use the soy version) to the butternut squash filling. Very tasty.

As for a sauce, a chef here in OKC did a dried cherry/cranberry sauce with rubbed sage and red onion. Beautiful!

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