Butternut Squash Ravioli
pasta dough
14 eggs
14 all purpose flour
4 whole wheat flour
1 tbsp salt
1/4 cup olive oil
*Place flour and eggs in kitchen aid mixer with dough hook, mix until just moistened
*Add salt and olive oil, mix until dough is formed into a ball
*Remove from mixer and knead for several minutes
*Divide dough into 4 equal pieces and wrap in plastic.
*Divide dough into 4 equal pieces and wrap in plastic.
*Place in refrigerator for 30 minutes
butternut squash filling
1 large butternut squash
1 cup ricotta cheese
1/3 cup romano cheese
salt and pepper
1 tsp italian seasoning
1 tsp sage
2 tbsp brown sugar
*Cut squash lengthwise and scoop out seeds
*Place face down in a casserole dish and bake at 400 for 1 hour
*Scoop out squash and pulse in a food processor until smooth
*In a large bowl, combine all squash with remaining ingredients
assembling the ravioli
*Take pasta dough out one section at a time. Roll out into a square (this takes much patience), remember to give dough a chance to rest in the middle of this process. Try to get it as thin as possible.
*Scoop 1 tbsp of filling onto dough and repeat 1 inch apart to cover half the dough.
*Brush empty half of the dough with a egg white/water wash and fold to cover filling.
*Using your hands, press dough down in between filling to create the ravioli squares
*Using a butter knife, cut out each ravioli and place on a floured surface.
*Place ravioli in boiling water for 2-3 minutes.
You can serve it this way or in any pasta sauce you choose. We had ours in a simple butter/garlic/sage sauce!
butternut squash filling
1 large butternut squash
1 cup ricotta cheese
1/3 cup romano cheese
salt and pepper
1 tsp italian seasoning
1 tsp sage
2 tbsp brown sugar
*Cut squash lengthwise and scoop out seeds
*Place face down in a casserole dish and bake at 400 for 1 hour
*Scoop out squash and pulse in a food processor until smooth
*In a large bowl, combine all squash with remaining ingredients
assembling the ravioli
*Take pasta dough out one section at a time. Roll out into a square (this takes much patience), remember to give dough a chance to rest in the middle of this process. Try to get it as thin as possible.
*Scoop 1 tbsp of filling onto dough and repeat 1 inch apart to cover half the dough.
*Brush empty half of the dough with a egg white/water wash and fold to cover filling.
*Using your hands, press dough down in between filling to create the ravioli squares
*Using a butter knife, cut out each ravioli and place on a floured surface.
*Place ravioli in boiling water for 2-3 minutes.
You can serve it this way or in any pasta sauce you choose. We had ours in a simple butter/garlic/sage sauce!
