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Butternut Squash Ravioli

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Ingredients

Adjust Servings:
2 cups chopped butternut squash
1/2 chopped onion
3 peeled garlic cloves
1 tbsp olive oil
1 tbsp Brown sugar
Salt and black pepper, for taste
2 ounces grated parmesan cheese
Fresh Pasta :
2 cups flour
4 Eggs
1 tbsp olive oil
Hazelnut Brown Butter Sauce :
5 tbsp unsalted butter
1/4 cup roasted chopped hazelnut
10 sage leaves
1 tbsp lemon Juice
salt to taste

Butternut Squash Ravioli

Features:
  • Non Veg
Cuisine:
  • 40 mins
  • Serves 6
  • Easy

Ingredients

  • Fresh Pasta :

  • Hazelnut Brown Butter Sauce :

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Butternut squash ravioli is the perfect dish for all those who can’t get enough of cheesy goodness!

While you are at complete liberty to select a sauce of your own liking, we’ll suggest you to go with the tasty Butternut sauce!

Health Benefits

The ingredients used to prepare butternut squash ravioli boosts energy and helps in gaining muscle mass. Thus, it should be eaten if you want to gain weight, and feel energetic at the same time.

The healthy nutrients of butternut squash are quite beneficial as they aid in digestion, help control blood pressure and ensure the healthy growth of skin and hair.

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How to Make Butternut Squash Ravioli

  1. Preheat the oven to 425 degrees F or 220 degrees C.
  2. Add the butternut squash, onion, garlic cloves, olive oil, salt and pepper to a baking sheet. Toss them together until fully coated.
  3. Bake until the squash is golden brown, for about 30 minutes.
  4. Meanwhile, make the dough by mixing flour, olive oil and the dough together in a large bowl. Knead until the dough comes together.
  5. Wrap the dough in a plastic wrap and refrigerate it for 30 minutes.
  6. Add the squash, brown sugar, and Parmesan cheese in the food processor. Process it until smooth. Set it aside to cool.
  7. Now take the chilled dough out of the refrigerator. Roll out the dough into the large thin sheets of pasta. Cut them into a wonton shape with a hole in the middle.
  8. Fill in the butternut squash filling. Brush the edges of the dough with an egg wash. Fold the skin tightly over the dough edges.
  9. Gently place the prepared raviolis into boiling salted water. Cook them until the raviolis are firm and fully cooked.
  10. Melt the unsalted butter in a pan over medium heat. Add in the sage leaves and hazelnuts. Cook until the butter turns brown and the sage is crispy. Turn off the heat. Pour in the lemon juice.
  11. Now add in the cooked raviolis and toss until the pasta is evenly coated with the sauce.
  12. Serve the pasta and enjoy!

Trivia

  • March 20th is celebrated as the National Ravioli Day.
  • Ravioli was first mentioned in the writings of Francesco di Marco – a merchant of Venice in the 14th

According to the Guinness World record, the longest ravioli is 96 ft long. And it was made by Amyway Russia in St. Petersburg in August 2013.

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