Butternut Squash Ravioli With Brown Butter Sauce - Cincinnati News, FOX19-WXIX TV

Butternut Squash Ravioli With Brown Butter Sauce

Butternut Squash Ravioli with a Brown Butter Sauce

 

Butternut Squash Filling for Ravioli

 

4 butternut squash

¼  pound butter

¼ cup brown sugar

½ cup ricotta

1 cup Fresh Asiago Cheese grated

1 teaspoon nutmeg

2 tablespoons balsamic vinegar

Salt and pepper to taste

 

  1. Preheat oven to 350.
  2. Cut the squash and remove the seeds with a spoon.  Rub the inside of the squash with the butter and sprinkle with brown sugar.  Bake until fork tender – about 35-45 minutes.
  3. While still warm, scrape out the insides leaving the shell.
  4. Puree the squash in a food processor. 
  5. In a bowl, combine the pureed squash, ricotta, asiago, nutmeg balsamic and salt and pepper to taste.
  6. Cool in the refrigerator until ready to use.

 

Spinach Pasta Dough

½ pound flour

1/8 pound semolina flour

2 bunch spinach, blanched, shocked and squeezed dry

2 eggs, beaten

 

  1. In a food processor, puree the spinach.  Add the eggs to combine.
  2. In a mixer with a dough hook, add the flours.  Add the spinach and egg mixture and mix until into forms a ball.
  3. Wrap pasta dough in plastic wrap and let rest for at least 1 hour.

 

To make the ravioli:

Roll out the pasta dough to the desired thickness with a hand crank or an electric pasta rolling machine.  Brush with egg wash and place 1 tablespoon of filling for each ravioli.  Cover with another piece of pasta dough.  Cut into desired shape.

 

To cook the ravioli:

Bring a large pot of water to boil.  Drop in the ravioli and cook for 2 to 3 minutes.  (They will float to the top)

 

 

 

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