BUTTERNUT SQUASH SOUP WITH RAVIOLI
So few ingredients, so much flavor! Even better, this quick-and-easy soup recipe made with ravioli freezes well, so make an extra batch.
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 7
Steps:
- Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4-inch pieces.
- In a large saucepan, combine squash, broth, water, and cayenne pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.
- Transfer one-fourth of the squash-and-broth mixture to a blender container. Carefully blend, covered, until smooth. Repeat until all of the mixture is blended.
- Return blended mixture to large saucepan. Bring just to boiling. Immediately reduce heat. Simmer, uncovered, for 5 minutes. Add the margarine or butter, stirring until just melted.
- Meanwhile, prepare the ravioli according to package directions. Drain. Ladle hot squash mixture into bowls. Divide cooked ravioli among bowls. If desired, drizzle with molasses. Makes 5 side-dish servings.
Nutrition Facts : Calories 259 kcal, Carbohydrate 36 g, Cholesterol 52 mg, Protein 10 g, SaturatedFat 5 g, Sodium 933 mg, Fat 10 g, UnsaturatedFat 0 g
RECIPE FOR BUTTERNUT SQUASH SOUP WITH SPINACH RAVIOLI
Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned. Stir in the butter, and saute the onions and leeks until tender. Mix in squash, wine, and ..
Provided by GloriousSoupRecipes.com
Number Of Ingredients 13
Steps:
- Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned. Stir in the butter, and saute the onions and leeks until tender. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes. Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain. With a hand mixer, puree the soup mixture. Blend in light cream, and season with salt and pepper. Mix in the cooked ravioli just before serving.
BUTTERNUT SQUASH SOUP WITH SPINACH RAVIOLI
This wonderful soup has become the newest addition to my family's traditional Thanksgiving dinner. It is hearty and delicious and perfect for banishing winter chill.
Provided by Catherine
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned. Stir in the butter, and saute the onions and leeks until tender. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.
- Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain.
- With a hand mixer, puree the soup mixture. Blend in light cream, and season with salt and pepper. Mix in the cooked ravioli just before serving.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 18.6 g, Cholesterol 30 mg, Fat 7.7 g, Fiber 2.1 g, Protein 5.3 g, SaturatedFat 4.4 g, Sodium 86.5 mg, Sugar 2.4 g
BUTTERNUT SQUASH RAVIOLI
Provided by Food Network
Categories main-dish
Time 3h
Yield 4 dozen ravioli
Number Of Ingredients 14
Steps:
- For the pasta dough: Mix both flours together in a bowl. Make a fountain in the center and add the eggs, olive oil and some salt. Mix with your hands, adding just enough water for the dough to bind. You want to have a ball of dough that is fairly hard and a little dry, so add very little water. Cover with a towel and let set for an hour or so.
- For the filling: Preheat the oven to 350 degrees F. Cut the butternut in half lengthwise and lay the squash on a baking sheet. Take 100g of the butter and divide it among each cavity of the squash. Sprinkle a little bit of brown sugar on top and sprinkle with salt and pepper. Bake until it starts to brown and the squash are soft to the tip of a knife, about 45 minutes.
- With a large spoon, scrape the squash off the skin into a bowl and set aside.
- Dice the onion about 1/8 inch; chop the garlic and thinly cut the sage.
- In a large saucepan on medium heat, heat up the olive oil. Add the onion and saute until golden brown. Then add the garlic and sage and sweat a little longer. Add the squash, season with salt and pepper and cook on medium heat until it has the consistency of a puree. Move to a food processor and pulse briefly to remove the large chunks.
- In a bowl, add the ricotta, season with salt and pepper and add to the squash puree. Fill a piping bag with the filling.
- Roll the dough with your pasta machine. Using a ravioli mold, fill each ravioli with the butternut squash filling.
- Cook the ravioli in a large saucepot with plenty of boiling salted water. Then saute in the remaining butter. Enjoy.
ORGANIC BUTTERNUT SQUASH RAVIOLI LASAGNA WITH SPINACH BAKE
Make a filling dinner perfect for a fall evening with this simple recipe for a Lasagna hack with Pasta Prima Organic Butternut Squash Ravioli and a few additional ingredients. Perfect after a busy day for you and your full family.
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Cook ravioli according to package directions. Drain, cover and keep warm.
- Combine spinach, ricotta cheese, 1 cup mozzarella, and garlic in a bowl. Add salt and pepper to taste. Set aside.
- Lightly spray an 11 x 9in baking pan with spray. Add the first layer of ravioli to the bottom; add about ½ of the spinach mixture. Top with ½ cup of mozzarella cheese. Finish off with another layer of ravioli, then remaining spinach mixture and mozzarella cheese and top with parmesan cheese.
- Cover lasagna with aluminum foil and bake for about 30 minutes. Uncover the pan and bake for another 10 minutes until lightly browned.
- Remove pan from oven and let rest for about 5-10 minutes. Serve and enjoy!
- *Keep recipe organic by sourcing organic ingredients.
SPICY BUTTERNUT SQUASH PASTA WITH SPINACH
Here's a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy precut squash, or cut it yourself: Trim the ends so that it can stand up flat. Use a sturdy vegetable peeler to remove the skin. Cut off the bulbous part from the neck. Scoop the seeds out of the bulbous part. Half the squash lengthwise, then cube it. If you're sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top.
Provided by Yasmin Fahr
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large covered pot of heavily salted water to a boil.
- Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
- Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn't stick together.
- When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
- Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
- Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.
BUTTERNUT SQUASH 3 WAYS: MUSHROOM RAVIOLI WITH BROWN BUTTER, SAGE AND BUTTERNUT SQUASH
A single roasted butternut squash can provide days of meals. Toss a third with store-bought ravioli, sage and hazelnuts for an impressive restaurant-worthy meal. Save the rest for Autumn Butternut Squash Salad and Curried Coconut Butternut Squash Soup.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Trim the top and bottom of the squash. Cut in half lengthwise, scoop out the seeds with a large spoon and place the halves, cut-side down, on the prepared baking sheet. Rub all sides with the olive oil. Bake until fork-tender, about 50 minutes. Let cool.
- Use a small spoon to scoop 1/2- to 1-inch pieces of flesh (leaving skin behind) from the neck portion of one of the squash halves. You should have about 2 cups. Place in a bowl and set aside. Reserve the remaining squash for another use.
- Place the butter in a large skillet and melt over medium-low heat. Add the sage, hazelnuts, 1/2 teaspoon salt and a few grinds black pepper. Cook until the butter stops bubbling, and the butter solids begin to brown on the bottom of the pan, about 5 minutes. Keep an eye on it as it can go from nutty brown to burnt very quickly. Once the butter is a nice, nutty brown color, turn off the heat. Using a slotted spoon, remove the sage and place on a paper towel to drain. Add the squash to the pan and toss to coat, seasoning with salt if needed.
- Meanwhile, bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions. Remove with a slotted spoon, add to the squash and browned butter and toss to coat.
- Divide between two shallow bowls, then top each with some of the crisped sage and a sprinkling of cheese.
BUTTERNUT SQUASH SOUP WITH CHEESE RAVIOLI
This soup is a perfect side dish, especially with the ravioli as a tasty accent. Butternut squash is good for storing so this soup can be enjoyed as far into the winter as your supply lasts. From Living The Country Life Magazine.
Provided by mandmsmommy
Categories Vegetable
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Peel Squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4 inch pieces.
- Combine squash, broth, water, and ground red pepper in a large pot. Cook, covered, over medium heat for 20 minutes or until squash is tender.
- Transfer 2 cups of the squash-broth mixture to a blender container. Carefully blend, covered, until smooth. Repeat with remaining cooked mixture, blending 2 cups at a tme.
- Return blended mixture to large pot. Bring just to boiling. Immediately reduce heat. Simmer, uncovered, 5 minutes. Add the butter or margarine; stir until just melted.
- Prepare ravioli according to package directions.Drain.Ladle hot soup mixture into bowls.
- Divide the cooked ravioli among individual bowls. Drizzle with molasses (optional).
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- Place squash halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender. Cool. Scoop out pulp; discard peel. Mash pulp. Combine oregano, squash pulp, and butter in a large bowl. Stir in 2 ounces (about 1/2 cup) cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 1/2 teaspoons squash mixture into center of each wrapper. Moisten edges of wrapper with beaten egg; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Repeat procedure with remaining wrappers, squash mixture, and egg. Cover ravioli loosely with a towel to prevent drying.
- Place garlic in a food processor, and pulse until finely chopped. Add remaining 1/2 ounce (about 2 tablespoons) cheese, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, spinach, basil, and 2 tablespoons walnuts. With processor on, slowly pour oil, broth, and juice through food chute. Process until well blended. Place pesto in a large bowl.
- Bring 6 quarts water to a boil in a large Dutch oven. Add half of ravioli; cook 3 minutes or until thoroughly cooked. Remove ravioli with a slotted spoon. Repeat procedure with remaining ravioli. Add ravioli to pesto; toss gently to coat. Arrange 6 ravioli on each of 6 plates; sprinkle each serving with 1 teaspoon walnuts.
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Reviews 1Category Side DishesServings 1Total Time 30 mins
- Sautéed Greens. Sautéed greens are a healthy and delicious side dish that pairs well with just about any main course. Many different greens can be used for sautéing, but we recommend using spinach, kale, or Swiss chard.
- Garlic Parmesan Roasted Potatoes. Roasted potatoes are always a tasty side. When roasting potatoes, it’s important to add a little more fat than usual.
- Quinoa Pilaf. Quinoa pilaf is a healthy side dish that is perfect for any occasion. This quinoa pilaf recipe is simple to make, but it tastes like you spent hours in the kitchen.
- Purée Soup. Purée soup is a great way to get your daily dose of vegetables, and it pairs well with just about any main course. This butternut squash purée soup is the perfect side dish for butternut squash ravioli.
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- Wild Rice Pilaf. Wild rice pilaf is another great side dish for butternut squash ravioli. Like quinoa, wild rice is a healthy choice that tastes delicious no matter how you cook it.
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- Garlic Roasted Cauliflower. Cauliflower is under-appreciated, but it’s really tasty when roasted. This garlic-roasted cauliflower recipe is perfect for side dishes like pasta or ravioli.
- Sauteed Kale. Kale is a leafy green vegetable often used in salads or as a topping on sandwiches. However, kale can also be cooked and served as a side dish.
- Crispy Fried Zucchini. Zucchini is another green vegetable that has a mild flavor and crunchy texture. You can serve zucchini as a side dish for butternut squash ravioli, or you can slice it up and use it as a pizza topping.
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