Ravioli With Summer Squash Recipe 455 Food

RAVIOLI WITH SUMMER SQUASH RECIPE - (4.5/5)

Steps:

• Cook ravioli to desired doneness as directed on package. Drain; rinse with hot water. Set aside. Heat oil in large skillet over medium- high heat until hot. Add zucchini, yellow squash, bell pepper, onions and garlic. Cook and stir 3 to 5 minutes or until crisp-tender. Add basil, salt, pepper and ravioli. Cook an additional 3 to 5 minutes or until thoroughly heated, stirring occasionally. Sprinkle with cheese.

GARDEN SQUASH RAVIOLI

Steps:

• In a large saucepan, cook ravioli according to package directions. , Meanwhile, in a 1-1/2-qt. microwave-safe dish, combine the squash, zucchini, tomato sauce and seasonings. Cover and cook on high for 4-6 minutes or until vegetables are tender. Drain ravioli; top with sauce.

BUTTERNUT SQUASH RAVIOLI

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.

RAVIOLI WITH SQUASH & CRUNCHY CRUMBS

Steps:

• Heat the oil in a large pan and fry the squash for 10 mins until golden, turning the cubes now and then. Add the garlic and fry for 1 min until softened. Add 300ml water, the grated Parmesan, chilli flakes and lemon zest. Stir well, turn the heat down and cook for 3-4 mins. Mash well and season to taste.
• In a small pan, heat the rest of the oil, then stir in the breadcrumbs. Fry until golden, stirring every so often. Stir in the sage.
• Cook the ravioli according to pack instructions (they usually only take a few mins). Drain, then spoon into bowls. Pour over the squash sauce, then sprinkle with sage breadcrumbs.

BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER

Steps:

• Mix 300 g plain flower and 1/2 tsp of salt in a large bowl. Make a well in the centre of the flour. Add 3 eggs to the well. With a fork, beat the eggs and gradually draw in the flour. With your hands, mix in as much of the flour as needed to make a rough dough. You may not need to incorporate all the flour. Or if the dough is too sticky, you may need to sprinkle over a little extra flour. As soon as the dough begins to form a ball turn it out onto a work surface lightly dusted with flour. Knead the dough until smooth, elastic and no longer sticky, about 10 minutes. Wrap in clingfilm and leave to rest for at least 30 minutes or up to 4 hours. (You can make the dough in two batches - mix 300 g of flour with 1/2 tsp of salt and 3 eggs, then repeat with the remaining 300 g of flower, salt and 3 eggs, for easier kneading).
• Sprinkle some sea salt on pumpkin and put it in the oven to cook at 200C for about 40 minutes. Check if it's ready with a fork. It should be fairly soft.
• While the pumpkin is cooking, set the ricotta cheese in a sieve lined with cheese cloth over a bowl for the extra liquid to drain.
• When the squash is cooked, spoon out its flesh into a bowl, add the ricotta, a pinch of nutmeg, some salt and pepper and mix well.
• Roll the pasta dough using a machine or a rolling pin into long sheets and place one sheet in a well-floured ravioli form. Press it into the form, so that little wells for the filling will form.
• Spoon the ricotta and squash mix into the wells, but don't overfill them, because excess filling will spread around the dough when rolling. Brush the dough around the mix with water, and cover with another pasta sheet. Roll with the rolling pin on top to cut into individual ravioli. (Alternatively, simply lay a pasta sheet on a floured working surface, place teaspoons of the squash mis in 2 rows at 5 cm intervals, leaving a 2 cm border around the edges. Brush the dough around the edges with water. Top with another pasta sheet and press the edges together to dal. Cut into squares with a ravioli cutter or a knife).
• To make the sage-butter sauce, melt the butter in a frying pan over medium heat. Add the sage leaves and cook, stirring occasionally, for 4-5 minutes until the sage is crisp and the butter is light golden. Don't let your eyes off the pan at this stage, as butter and sage leaves burn easily.
• Cook half the ravioli in a large saucepan of salted boiling water for 5-8 minutes or until al dente. Use a slotted spoon to transfer to a plate. Repeat with remaining pasta. Divide the ravioli among serving bowls and spoon over the sage-butter sauce.

BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER

Steps:

• Preheat the oven to 400°F Brush the olive oil over the cut sides of the squash. Sprinkle with salt and pepper and place, cut-side down, in a glass baking dish. Bake for about 45 minutes, or until soft. Let cool. Scoop the squash out of the skin and puree in a blender or food processor until smooth.
• In a large skillet, melt 1 tablespoon of the butter over medium-high heat and saute the leek until browned, about 7 minutes. Add the squash, cheese, and parsley and stir until just heated through.Season with salt and pepper to taste.
• Place 1 tablespoon filling on a wonton wrapper. Brush the edges of the wrapper with water, fold, and seal shut around the filling. Repeat until all the filling is used.
• In a large pot of salted slowly boiling water, cook the ravioli until they float to the top, about 4 minutes. Using a slotted spoon, transfer to serving bowls.
• While the ravioli are cooking, melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Brown the sage leaves in the butter for 3 to 4 minutes. Pour over the ravioli and serve at once.

BUTTERNUT SQUASH RAVIOLI

Steps:

• Steam squash until easily pierced with a fork.
• Mash squash, and add spices, cheese and salt and pepper.
• Cool, and prepare dough.
• For dough: Mix flour and salt together.
• In a separate bowl, mix the cilantro, eggs, and 1/4 cup water.
• In a food processor, pulse cilantro mixture until the cilantro is fine.
• Add flour mixture gradually until well mixed.
• Add water if necessary to obtain a stiff dough.
• Knead dough by hand, and leave rest in a covered bowl for 20 minutes.
• Knead again, and roll dough into a thin sheet, approximately 1/8 inch.
• Cut out an even number of circles in the dough.
• Drop a spoonful of filling in the center of each circle, moisten edges with water, and cover with a separate circle.
• Pinch edges together, and leave ravioli dry for about 2 hours, and refrigerate until needed.
• Cook ravioli in boiling salted water for about 15 minutes, drain, and serve with preferred sauce.

BUTTERNUT SQUASH RAVIOLI WITH HAZELNUT-CRANBERRY CRUSTED TURKEY

Steps:

• This is a multi-step recipe, hang in t here --
• First, the turkey --
• Place the hazelnuts, cranberries, and panko crumbs in a food processor. Process until a uniform dry mixture is achieved.
• Build a breading station with milk in one container and dry ingredients in a second. Dip each cutlet in the milk first and then in the hazelnut-cranberry mixture. Coat well. Place each cutlet on a baking sheet covered with non-stick spray (or parchment paper). Bake in oven at 350 degrees for about 20-25 minutes, or until at the desired doneness. Be very careful as the sugar in the cranberries will burn -- this is why I didn't not cook the cutlets on the stove.
• When finished, pull out of oven and set aside to cool.
• Next, the Raviolis --
• Mix together the squash, cheese, cinnamon, nutmeg, sage leaves, brown sugar, and some salt and pepper in a large bowl.
• Form your raviolis by placing spoonfuls in side of each wonton wrapper (or your own ravioli dough) and sealing with a bit of water. Feel free to experiment making them any size and shape that is appealing to you.
• Place the raviolis in parchment covered asian steamer baskets. Steam for about 5 minutes until dough is cooked through. Set aside.
• On to the Sauce --
• In a large sautee pan, melt butter on medium-low and cook until it is a golden color. Be VERY carful not to burn. Add wine and cook for a few more minutes.
• In a separate pan, bring cream and sage leaves up to a simmer, do not boil.
• Add cream mixture to the butter mixture, and season with salt and pepper. Add Hazelnuts and cook for a few more minutes at medium - low heat until all ingredients are thickened and incorporated. Turn off heat.
• Serve dish by arranging the sauce, raviolis, and turkey on a plate in an appealing fashion. I garnished with chopped parsley, sage, and a few cranberries.

RAVIOLI WITH SAUTéED YELLOW SQUASH

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium-high heat. Add vegetables; cook and stir 4 min. or until crisp-tender.
• Drain pasta. Add to vegetable mixture in skillet along with the cheese; mix lightly.

BUTTERNUT SQUASH RAVIOLI

Steps:

• Preheat oven to 350.
• Wash squash and place on a baking sheet, roast for 45 minutes, test for doneness by piercing with fork.
• Scoop out flesh, discard seeds.
• Mash squash with a fork and season with salt and pepper.
• Assemble ravioli by placing 1/2 tablesoon of filling on wonton wrapper, seal with water to form a triangle.
• Bring pot of water to a boil, season with salt and oil.
• Cook raviolis in water, when they rise to the top they are done.
• Top with olive oil and parmesan cheese.