How to Make Butternut Squash Ravioli
- Preheat the oven to 425 degrees F or 220 degrees C.
- Add the butternut squash, onion, garlic cloves, olive oil, salt and pepper to a baking sheet. Toss them together until fully coated.
- Bake until the squash is golden brown, for about 30 minutes.
- Meanwhile, make the dough by mixing flour, olive oil and the dough together in a large bowl. Knead until the dough comes together.
- Wrap the dough in a plastic wrap and refrigerate it for 30 minutes.
- Add the squash, brown sugar, and Parmesan cheese in the food processor. Process it until smooth. Set it aside to cool.
- 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.
- Fill in the butternut squash filling. Brush the edges of the dough with an egg wash. Fold the skin tightly over the dough edges.
- Gently place the prepared raviolis into boiling salted water. Cook them until the raviolis are firm and fully cooked.
- 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.
- Now add in the cooked raviolis and toss until the pasta is evenly coated with the sauce.
- Serve the pasta and enjoy!
- 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.