ROASTED BUTTERNUT SQUASH RAVIOLI
Provided by Katrina
Time 2h
Number Of Ingredients 14
Steps:
- Make the butternut squash puree. Split the squash down the middle and scrape out the seeds. Drizzle with olive oil, sprinkle with salt, and roast at 400ºF for 45 minutes to one hour. Remove the skin from the roasted squash and beat until smooth.
- Melt the butter in a large saucepan until just starting to brown. Add the shallots and cook for one minute, until starting to soften.
- Add the squash puree and cook until dry, 2 to 3 minutes. Add the cream and cook for another 2 minutes.
- Turn off the heat and stir in the cheese and nutmeg. Season with salt and pepper to taste.
- Roll the pasta dough out as thin as possible, until you can see through it, into long strips. Use a pastry bag, or zip lock bag with the corner cut out, to pipe the filling. Put 1 tablespoon of filling in the center of the dough, and space them a couple of inches apart in a line.
- Brush a beaten egg on all edges of the pasta dough, and in-between each of the filling mounds. Fold the pasta strip in half, from bottom to top, so that the filling now sits at the bottom. Use your fingers to press as much air as possible out from between ravioli so that they won't burst open while cooking. Use a round cookie cutter to cut the ravioli. Press the edges together well to ensure the ravioli are sealed.
- Cook the ravioli in batches until they boil.
- Melt 2 tablespoons of butter in a frying pan until browned. Add the cooked ravioli and lightly pan fry, then place on a plate. Top with roma tomato sauce, toasted pecans, crumbled chevre goat cheese and freshly mined basil.
Nutrition Facts : ServingSize 8
BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE
This is an easy recipe that will amaze your guests with its elegance and complex flavors. The secret is using won-ton wrappers instead of pasta. This raviolis can also be prepared ahead and frozen, which makes it even more versatile! Try experimenting with acorn, pumpkin or another winter squash.
Provided by Lorna
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
- Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
- Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
- Fill a deep pot with lightly salted water and bring to a boil.
- To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
- Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
- To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 40.2 g, Cholesterol 26.8 mg, Fat 9.2 g, Fiber 3.2 g, Protein 7.9 g, SaturatedFat 5.4 g, Sodium 415.3 mg, Sugar 2 g
SQUASH & RICOTTA RAVIOLI
Super-creamy ricotta is a great source of the minerals calcium and phosphorus, both of which are essential for healthy bones and teeth, plus it's lower in fat than most other cheeses.
Provided by Jamie Oliver
Categories Healthy dinner ideas Super Food Family Classics Pasta & risotto Healthy meals Healthy vegetarian recipes
Time 2h30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- In a tray, roast the squash whole for 1 hour. Add the ricotta and roast for another 30 minutes, or until the squash is cooked through.
- Halve it in the tray, discarding the skin and seeds. Pick, finely chop and add the basil leaves, then mash it all with the ricotta, scraping up any sticky bits from the tray. Taste, season to perfection, and cool.
- To make the pasta dough, put the eggs and flour into a food processor and whiz into a ball of dough. Knead on a flour-dusted surface until smooth. Cut in half, wrap in clingfilm and rest for 30 minutes.
- Flatten one piece of dough by hand. Run it through the thickest setting on a pasta machine, then take the rollers down two settings and run it through again to make it thinner.
- Now, fold it in half and run it back through the thickest setting again, repeating this a few times for super-smooth dough. Start rolling the sheet down through each setting, lightly dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks or folds.
- Take it right down to 1mm, then lay the sheet flat and stamp out circles with a 12cm cutter.
- Working quickly, spoon 1 heaped teaspoon of filling into the middle of each, lightly brush the exposed pasta with water, fold into half-moon shapes over the filling, gently pressing to squeeze out any air, and seal. Repeat with the second ball of dough.
- Warm the sauce in a pan over a medium heat, and in batches cook the pasta in a large pan of boiling salted water for just 2 minutes.
- Toss the pasta with the sauce and rocket and serve with finely grated Parmesan, finished with a few drips of extra virgin olive oil.
Nutrition Facts : Calories 536 calories, Fat 13.6 g fat, SaturatedFat 5.8 g saturated fat, Protein 26 g protein, Carbohydrate 79.7 g carbohydrate, Sugar 19.4 g sugar, Sodium 0.5 g salt, Fiber 8.2 g fibre
EASY BUTTERNUT SQUASH RAVIOLI
These easy butternut squash ravioli are a terrific way to use up leftover roasted butternut squash. They can stand in equally well as either the ideal appetizer or as an elegant main dish for dinner. The secret? Wonton wrappers instead of pasta make these ravioli incredibly easy.
Provided by Chef John
Categories Appetizers and Snacks
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.
- Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
- Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.
- Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.
Nutrition Facts : Calories 377.7 calories, Carbohydrate 47.4 g, Cholesterol 79 mg, Fat 15.9 g, Fiber 2.4 g, Protein 11.5 g, SaturatedFat 8.5 g, Sodium 741.7 mg, Sugar 0.7 g
ROASTED BUTTERNUT SQUASH RAVIOLI WITH SAGE, HAZELNUT AND BROWN BUTTER SAUCE
Steps:
- Preheat oven to 450 degrees F.
- Place squash on a baking sheet and roast until soft 30 to 40 minutes. Scoop out flesh and run though a food mill. Place the puree into a medium saucepan and cook over low heat until almost dry. Add the remaining ingredients and season with salt and pepper to taste. Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain, plate and spoon butter sauce over and garnish with finely chopped chives.
- Melt butter in a medium saute pan over medium heat and cook until the foam subsides and the butter begins to brown, 3 to 4 minutes. Remove from the heat, stir in the hazelnuts and sage and season with salt and pepper to taste.
EASY BUTTERNUT SQUASH RAVIOLI RECIPE BY TASTY
Here's what you need: butternut squash, onion, garlic, olive oil, salt, pepper, brown sugar, grated parmesan cheese, flour, eggs, olive oil, unsalted butter, roasted hazelnut, fresh sage, salt, lemon, grated parmesan cheese
Provided by Matthew Johnson
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 425˚F (220˚C).
- Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
- Bake until the squash is golden brown and tender, about 30 minutes.
- While the squash is in the oven, make the dough.
- When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
- Rinse the bowl of the food processor.
- To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
- Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
- Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
- Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
- Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
- Separate each ravioli with a knife or cutting tool.
- Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
- In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
- Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
- Serve the pasta with brown butter sauce.
- Enjoy!
Nutrition Facts : Calories 744 calories, Carbohydrate 77 grams, Fat 38 grams, Fiber 6 grams, Protein 25 grams, Sugar 7 grams
ROASTED BUTTERNUT SQUASH RAVIOLI WITH A SAGE BROWN BUTTER SAUCE
Provided by Food Network
Categories appetizer
Time 35m
Yield 4 appetizer servings
Number Of Ingredients 11
Steps:
- In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
- Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
- Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
- In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
- Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.
BUTTERNUT SQUASH RAVIOLI
A knockoff recipe from a great little local pasta place. Goes with many different sauces: alfredo sauce, butter sauce, or even lightly tossed in sun-dried tomato oil.
Provided by food girl
Categories Vegetable
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 456.1, Fat 7.9, SaturatedFat 3.6, Cholesterol 107.8, Sodium 380.4, Carbohydrate 80.2, Fiber 5.7, Sugar 4.3, Protein 17
HOMEMADE BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAGE SAUCE
Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce, made with pasta dough from scratch and roasted garlic and butternut, tastes like heaven.
Provided by Krissy Allori
Categories Main Course
Time 1h45m
Number Of Ingredients 16
Steps:
- Combine all pasta ingredients and mix together to make a stiff dough. Knead by hand or in a stand mixer with the dough hook on medium low speed for 10 minutes or until dough is elastic. Wrap dough in plastic wrap and let rest for at least 20 minutes. On a lightly floured surface roll out to desired thickness and cut as desired.
- Toss the squash with the garlic in a bowl with just enough olive oil to evenly coat everything. Roast on a baking sheet at 400oF for about 45 minutes until soft. Remove from the oven and mix in a food processor to combine - slowly pouring additional olive oil into the mixture until the consistency is smooth. Add parmesan, dried sage, and salt and pepper, to taste. Use this filling to make the ravioli.
- Combine butter and fresh sage leaves in small sauce pan. Heat over low heat for at least 15 minutes to infuse the butter. Then, increase the heat just a bit (take care not to burn) and stir continuously until the butter browns slightly and the sage leaves crisp.
- Use a ravioli press to add and seal one teaspoon of filling in between each pasta sheet. Dip finger in water and wet edges of pasta before adding second sheet to allow for a nicely sealed ravioli. Use a roller, gently pressing down, to seal them up. Be sure to heavily flour the outside of your pasta to enable easy release.
- Boil the ravioli in plenty of salted water until just done. This will only take a short time! The ravioli will float on the surface of the water when they are finished. Carefully remove and drain. Serve with sage butter, a sprinkle of toasted pine nuts, and a generous amount of grated Parmesan cheese.
Nutrition Facts : Calories 348 kcal, Carbohydrate 39 g, Protein 9 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 67 mg, Sodium 319 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
BUTTERNUT SQUASH RAVIOLI WITH HAZELNUT SAUCE
Another recipe in search of duplicating the deliciuos ravioli from Rising Moon. This recipe came from "Where the world's recipes are" website. Haven't made it yet, but plan to soon.
Provided by DogAndCatDoc
Categories Fruit
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Lightly oil a baking sheet.
- Cut the squash in half through the stem and lay the halves cut side down on the oiled baking sheet.
- Bake 50-60 minutes, until easily pierced with a knife.
- Remove from oven and set aside to cool. Scoop out seeds and fibers and discard, then spoon the flesh into a mixing bowl. Mash squash with a potato-masher until smooth, then add breadcrumbs, 2 tablespoons Parmesan, honey, thyme, rosemary, chopped sage, and orange zest.
- Mix thoroughly and season with salt and pepper.
- Warm the olive oil and nut oil over medium heat in a small frying pan and add hazelnuts or walnuts.
- Cook, stirring often, about 3 minutes, or until nuts are golden.
- Transfer nuts to a plate and set aside.
- Melt butter in a medium saucepan until it turns brown and begins to smoke, 3-4 minutes.
- Remove immediately from heat, add nutmeg, and set aside.
- Place a pasta sheet on a lightly floured work surface.
- Spoon mounds of filling on the sheet about 1 1/2 inches apart (the number of mounds you make will depend on the size of the pasta sheets you use).
- Lightly mist the mounds with a spray mister filled with water, then place a second pasta sheet over the first, covering the filling mounds, and pressing firmly around the edges and between the mounds to seal.
- Using a fluted cutting wheel or knife, cut between the rows of ravioli.
- Repeat with remaining sheets of pasta and filling.
- Bring a large pot of salted water to a boil.
- Add ravioli and cook until tender, 2-3 minutes.
- To serve, reheat the browned butter. Drain ravioli and place in warmed serving bowl.
- Toss with butter, sprinkle with hazelnuts and 1/4 cup Parmesan.
- Serve immediately.
BUTTERNUT SQUASH RAVIOLI
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 24
Steps:
- For the squash filling: Preheat the oven to 350 degrees F. Roast the squash, about 1 hour 15 minutes, and then deseed and scoop out the flesh. Puree the flesh in a food processor.
- Preheat the broiler. Roast the poblano peppers until charred on the outside, and then peel, deseed and chop.
- Saute the collards with the onions and vinegar, sprinkle with salt and white pepper, and cook until tender. Drain, and then mix with the squash, poblano peppers, cream cheese and nutmeg.
- For the pasta: Combine the flour, whole-wheat flour, salt, egg yolks and whole eggs in a food processor or by hand until a dough forms. Knead the dough until it's smooth and elastic, about 10 minutes, and then wrap in plastic and refrigerate for at least 30 minutes.
- For the fontina veloute sauce: Melt the butter in a saucepan over medium heat. Add the onions and saute until soft. Stir in the flour and make a light roux by slowly adding the stock, and then slowly adding the cream, stirring constantly. Lower the temperature and add the fontina and Parmesan a little at a time, stirring continuously. Sprinkle with salt and white pepper.
- For assembling: Bring a large pot of salted water to a boil. Roll out the pasta dough to desired thickness using a rolling pin or pasta machine. Stuff the dough with the squash filling using a large ravioli mold, wetting the seams before sealing. Poach the ravioli in the boiling water until they float, 3 to 5 minutes.
- Serve the ravioli topped with the fontina veloute sauce and garnish with chopped chives.
BUTTERNUT SQUASH RAVIOLI
Butternut squash ravioli gets finished with a brown butter sauce for a rich, satisfying main dish. Roasting the vegetables to fill this homemade ravioli recipe yields a more intense flavor.
Provided by Jill Waldbieser
Categories Healthy Butternut Squash Recipes
Time 1h40m
Number Of Ingredients 12
Steps:
- Preheat oven to 400F.
- Whisk 2 eggs, egg yolks, 2 tablespoons water and 1 tablespoon oil in a medium bowl. Add all-purpose flour, whole-wheat flour and 1/4 teaspoon salt to the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, add the egg mixture and knead until the dough is smooth and elastic, about 5 minutes. (Add more all-purpose flour, 1 tablespoon at a time, if the dough is too sticky to come together into a ball.) Place the dough in an oiled bowl, cover and let rest at room temperature for at least 30 minutes or up to 2 hours.
- Meanwhile, combine butternut squash, onion, garlic, pepper, 2 tablespoons oil and 1/2 teaspoon salt on a rimmed baking sheet. Bake, stirring occasionally, until the squash is golden brown and tender, about 25 minutes. Transfer the vegetables to a food processor, add Parmesan and puree until smooth.
- Dust 2 rimmed baking sheets with flour. Put a large pot of water on to boil.
- Set up a pasta machine and turn it to the largest setting. Cut the dough into 4 pieces. Working with one piece at a time, press it into a rectangle. Run the dough through the machine four times, folding it in half on itself each time before running through the machine again .
- Turn the pasta machine setting one notch smaller and run the dough through once. Continue turning the machine to smaller settings and running the dough through until it is about 1/16 inch thick. Place the sheet of pasta on a lightly floured work surface. Repeat with the remaining pieces of dough.
- Whisk the remaining egg and 1 tablespoons water together in a small bowl. Determine approximately where the halfway point is lengthwise on a sheet of pasta. Brush one half of the dough with egg wash. Using about 2 teaspoons each, spoon mounds of the butternut squash filling onto the egg-washed side, leaving about 3/4 inch between the mounds. Fold the other half of the pasta sheet over to cover the filling. Seal the edges around each mound of filling and press out any excess air. Use a pastry cutter or knife to cut individual ravioli. Transfer the ravioli to the prepared baking sheets. Repeat with the remaining pasta sheets and filling.
- Add half the ravioli to the boiling water and stir a few times to submerge and separate them. Cook at a gentle boil until just tender, 2 to 3 minutes. Using a slotted spoon, transfer the ravioli to a serving bowl. Repeat with the remaining ravioli.
- Heat butter and the remaining 2 tablespoons oil in a medium skillet over medium heat. Cook, swirling the pan to encourage even browning, until the mixture starts to turn brown and smell nutty, about 2 minutes. Season with the remaining pinch of salt. Pour the mixture over the butternut squash ravioli and gently toss to coat.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 31.8 g, Cholesterol 142.3 mg, Fat 25.4 g, Fiber 3.8 g, Protein 10.1 g, SaturatedFat 8.1 g, Sodium 473.4 mg, Sugar 1.7 g
ROASTED BUTTERNUT SQUASH AND SAUSAGE RAGOUT & RAVIOLI
I came up with this receipe on a particularly gloomy fall day. I wanted some warm savory comfort food, and boy did this do the trick! Not only was it flavorful, but very pretty too!
Provided by Chocolatta
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Clean, peel and cube the butternut squash into bite size pieces. Place in baking dish and lightly coat with 2 Tbs olive oil, salt & pepper. Roast at 350 covered until soft (about 40 minutes). Once soft, remove foil and continue baking until light golden brown edges appear.
- When the squash is almost done roasting:.
- Sauté the chopped red onion and zucchini in 2 Tbs olive oil, season with salt & pepper, set aside.
- Chop asparagus into bite size pieces and steam lightly, set aside.
- Cook bacon and chop finely. Saute with loose sausage (if buying sausages, just squeeze out of the casing).
- I used a Sicilian chicken sausage. When sausage is almost cooked all the way through, add ¾ cup of chicken broth and set to high. Add zucchini, onion, kidney beans and rosemary. Continue to cook on high until about half of the liquid has cooked off. Add butternut squash and Guinness. Stir until all ingredients are well mixed. Set to low, and let simmer.
- Bring 6 cups of water to boil and place ravioli in boiling water. Allow to cook until tender (about 5 minutes).
- Heat the alfredo sauce on medium heat until warmed.
- Just before serving, stir in the lightly steamed asparagus. Serve the ravioli over the ragout, top lightly with crème sauce & balsamic reduction drizzle.
- I served with a green salad tossed with goat cheese, raspberries, walnuts and a champagne vinaigrette.
- Very easily made vegetarian by omitting bacon, sausage and using vegetable broth.
- Low carb version - omit the ravioli.
Nutrition Facts : Calories 774.8, Fat 48.3, SaturatedFat 16.1, Cholesterol 82.4, Sodium 1455.5, Carbohydrate 47.6, Fiber 9.2, Sugar 8.4, Protein 24.9
BUTTERNUT SQUASH RAVIOLI
Provided by Food Network
Categories main-dish
Yield enough filling for 25 to 30 raviolis
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Cut the butternut squash in half lengthwise and scrape out seeds and stringy flesh with a teaspoon. Place squash halves, cut side up, in a baking dish just large enough to hold them. Place 1 tablespoon butter in each cavity. Sprinkle with half the salt and pepper. Cover tightly with aluminum foil and roast 40 to 50 minutes until tender. Remove from oven and let cool. Scrape flesh out of shells with a spoon and place in the bowl of a food processor. Add 1/2 cup grated cheese and remaining salt and pepper and process until smooth. Taste and adjust seasoning if necessary. Form and cook raviolis as detailed above. Serve in broth or with butter and grated cheese.
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.
BUTTERNUT SQUASH RAVIOLI
Jumbo ravioli filled with squash make an impressive dinner. And easy cheats cut the prep time by more than an hour. Wonton wrappers, substitute for laboriously homemade pasta, while frozen squash gets dressed up with freshly grated parmesan. I found this recipe in Good Housekeeping. I have not tried this ravioli but I'm posting this for safe keeping.
Provided by internetnut
Categories Lunch/Snacks
Time 46m
Yield 4 main dish servings, 4 serving(s)
Number Of Ingredients 14
Steps:
- In small nonstick skillet, heat oil on medium 1 minute. Add onion and cook about 12 minutes or until tender and lightly browned, stirring occasionally. Cook squash in microwave as label directs; cool slightly.
- In medium bowl, combine onion, squash, parmesan, bread crumbs, whole egg, nutmeg, and 1/4 teaspoon each salt and freshly ground black pepper. In small bowl, whisk together egg white and water.
- Place 1 wonton wrapper on work surface. With pastry brush, brush egg white along edges; place 1 rounded tablespoon squash filling in center of wrapper, keeping filling away from edges. Top with second wrapper; press down firmly around filling to seal ravioli, pushing out any trapped air. Place ravioli on cookie sheet. Repeat with remaining filling and wrappers, using a second cookie sheet so that ravioli do not overlap. Let ravioli dry 30 minutes, turning over halfway through to evenly dry both sides.
- Ten minutes before cooking ravioli, heat large saucepot of salted water to boiling on high.
- Add ravioli to pot; cook 3-5 minutes or until tender, stirring gently to separate ravioli.
- Meanwhile, in 4-quart saucepan, cook butter on medium 3-4 minutes or until golden brown, stirring. Remove from heat; stir in sage and 1/8 teaspoon each salt and freshly ground black pepper.
- With large slotted spoon, lift out ravioli, 1 at a time; drain, still held in spoon, lift out ravioli, 1 at a time; drain, still held in spoon, lift out ravioli, 1 at a time; drain, still held in spoon, on paper towels. Transfer ravioli to saucepan with butter; gently stir to coat.
Nutrition Facts : Calories 432.8, Fat 14.3, SaturatedFat 7.4, Cholesterol 82.6, Sodium 719.3, Carbohydrate 61.1, Fiber 3.3, Sugar 3, Protein 14.8
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From bbc.co.uk
Category Main Course
BUTTERNUT SQUASH RECIPES - JAMIE OLIVER
From jamieoliver.com
ROASTED BUTTERNUT SQUASH RAVIOLI WITH ... - LIZZY LOVES FOOD
From lizzylovesfood.com
3.5/5 (4)Total Time 3 hrs 6 minsCategory Main CourseCalories 614 per serving
- Cut the butternut squash into small pieces and place on a pan with 2 tablespoon of olive oil on the pan. Sprinkle spices on top and place in the oven. Roast at 400 degrees for 30 minutes. Mix it around after 15 minutes. When done place in the food processor.Spoon into the hole of the ravioli mold.
- Take your roasted butternut squash and place into the food processor add your half and half, butter, cheese and parsley. Return to a pot and warm up slowly and add parmesan cheese with salt and pepper. Remove once sauce begins to thicken.
BUTTERNUT SQUASH RAVIOLI - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (5)Total Time 20 minsCategory Main Course, DinnerCalories 448 per serving
- Boil the ravioli. In a seperate sauce pan combine the butter and brown sugar on medium heat til they dissolve together, then simmer until the sauce thickens (it will thin out when you stir in the ravioli).
- Remove from heat and add the parmesan and pine nuts. Drain the ravioli and gently stir it in with the sauce.
- Place ravioli on individual plates and top with additional parmesan cheese and grated dark chocolate. (The dark chocolate really brings out an amazing flavor to the dish, don't skip this part!)
VEGAN BUTTERNUT SQUASH RAVIOLI | PASTA-BASED VEGAN RECIPES
From pastabased.com
4.4/5 (21)Total Time 50 minsCuisine Italian, Vegan, VegetarianCalories 300 per serving
- Melt vegan butter in a large skillet on medium-heat. Cook until butter starts to brown. Add sage leaves and let sizzle for a few seconds.
BUTTERNUT SQUASH RAVIOLI WITH SPINACH PESTO RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (18)Total Time 1 hr 15 minsServings 6Calories 344 per serving
- 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.
ROASTED SQUASH & SAUSAGE RAVIOLI - THE CREATIVE BITE
From thecreativebite.com
Servings 4Estimated Reading Time 3 minsCategory PastaTotal Time 6 hrs 5 mins
- On a lined baking sheet, toss the vegetables with olive oil, salt and pepper. Spread evenly over the pan and bake for 30-40 minutes at 400°.
- In a large skillet, cook the butter over medium heat for 4-5 minutes until browned. Once browned, add the sage and white wine and cook for an additional 1-2 minutes.
- Add the roasted vegetables and the prepared ravioli to the pan and give it a quick toss. Serve immediately.
HOMEMADE BUTTERNUT SQUASH RAVIOLI - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
4.3/5 (7)Total Time 35 minsCategory Main CourseCalories 570 per serving
- To make the pasta dough, combine the flour, eggs, oil and salt in a food processor and pulse until a dough is formed. Knead until smooth, about 8 minutes. Add flour as needed to keep it from being too sticky. Cover with plastic wrap and rest in the refrigerator for at least 20 minutes.
- To make the filling, add the cooked butternut squash to a bowl. Add Parmesan cheese, salt and pepper. Stir until well combined.
- Take the pasta dough from the refrigerator, cut in half. Roll each half into long strips using a pasta roller (to #4 setting) or rolling pin.
- Dusting with flour, lay the pasta sheet on the counter and cut the edges to form a perfect rectangle.
BUTTERNUT SQUASH RAVIOLI | FOOD&WINE IRELAND
From foodandwine.ie
- Cut the squash into small chunks and fry off gently with chopped rosemary, shallots, bay leaf and seasoning. Add a small drop of water then cover and stew until tender.
ROASTED BUTTERNUT SQUASH RAVIOLI | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
5/5
ROASTED SQUASH RAVIOLI WITH PARMIGIANO-REGGIANO
From more.ctv.ca
Servings 4Total Time 1 hr 30 minsCategory Dinner
HOW TO COOK COSTCO BUTTERNUT SQUASH RAVIOLI - CHEFS & RECIPES
From chefsandrecipes.com
Cuisine AmericanTotal Time 5 minsCategory DinnerCalories 230 per serving
BUTTERNUT SQUASH AND THYME RAVIOLI - FOOD | DRINK | RECIPES
From waitrose.com
5/5 (3)Total Time 1 hr 55 minsServings 2
BUTTERNUT SQUASH RAVIOLI SAUCE RECIPES | RECIPES | SIMPLE30
From simple30.com
Estimated Reading Time 5 mins
BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER - SKINNYTASTE
From skinnytaste.com
Ratings 19Calories 355 per servingCategory Dinner
BUTTERNUT SQUASH RAVIOLI – RECIPES BY JENN
From recipesbyjenn.com
HOMEMADE BUTTERNUT SQUASH RAVIOLI FILLING - ALL ...
From therecipes.info
MILK.ORG | BUTTERNUT SQUASH & RICOTTA RAVIOLI WITH BROWN ...
From qa-new.milk.org
SQUASH RAVIOLI RECIPE SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER AND CHESTNUTS ...
From osolemio.ca
ROASTED BUTTERNUT SQUASH RAVIOLI RECIPES
From tfrecipes.com
GIADA BUTTERNUT SQUASH RAVIOLI RECIPES
From tfrecipes.com
HOMEMADE BUTTERNUT SQUASH RAVIOLI - ALL INFORMATION ABOUT ...
From therecipes.info
LEAN CUISINE BUTTERNUT SQUASH RAVIOLI - ALL INFORMATION ...
From therecipes.info
GIADA BUTTERNUT SQUASH PASTA - ALL INFORMATION ABOUT ...
From therecipes.info
SAGE BUTTERNUT SQUASH RAVIOLI RECIPE - ALL INFORMATION ...
From therecipes.info
SAUCE FOR BUTTERNUT SQUASH RAVIOLI RECIPES - FOOD NEWS
From foodnewsnews.com
LOBSTER RAVIOLI WITH BUTTERNUT SQUASH
From performancefoodservice.com
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