Recipe for butternut squash ravioli?!
Hi! I have had this at a dinner party before and it was wonderful! Looking for a somewhat easy recipe if there is such a thing!Www@FoodAQ@Com
Answers:
This pasta dish can go great with many different sauce such as: alfredo sauce, butter sauce, or even lightly tossed in sun-dried tomato oil!.
Ingredients
Filling
1/2-3/4 large butternut squash, peeled, seeded and chopped
1 teaspoon ground nutmeg
1/3 teaspoon ginger
1/2 cup finely grated gruyere cheese or ricotta cheese
salt and pepper
dough
3 tablespoons chopped fresh cilantro
2 1/2 cups unbleached flour, pre-sifted
1/2 teaspoon salt
2 eggs
water
Directions
1) Steam squash until easily pierced with a fork!.
2) Mash squash, and add spices, cheese and salt and pepper!.
3) Cool, and prepare dough!.
4) For dough: Mix flour and salt together!.
5) In a separate bowl, mix the cilantro, eggs, and 1/4 cup water!.
6) In a food processor, pulse cilantro mixture until the cilantro is fine!.
7) Add flour mixture gradually until well mixed!.
8) Add water if necessary to obtain a stiff dough!.
9) Knead dough by hand, and leave rest in a covered bowl for 20 minutes!.
10) Knead again, and roll dough into a thin sheet, approximately 1/8 inch!.
11) Cut out an even number of circles in the dough!.
12) Drop a spoonful of filling in the center of each circle, moisten edges with water, and cover with a separate circle!.
13) Pinch edges together, and leave ravioli dry for about 2 hours, and refrigerate until needed!.
14) Cook ravioli in boiling salted water for about 15 minutes, drain, and serve with preferred sauce!.
Www@FoodAQ@Com
Ingredients
Filling
1/2-3/4 large butternut squash, peeled, seeded and chopped
1 teaspoon ground nutmeg
1/3 teaspoon ginger
1/2 cup finely grated gruyere cheese or ricotta cheese
salt and pepper
dough
3 tablespoons chopped fresh cilantro
2 1/2 cups unbleached flour, pre-sifted
1/2 teaspoon salt
2 eggs
water
Directions
1) Steam squash until easily pierced with a fork!.
2) Mash squash, and add spices, cheese and salt and pepper!.
3) Cool, and prepare dough!.
4) For dough: Mix flour and salt together!.
5) In a separate bowl, mix the cilantro, eggs, and 1/4 cup water!.
6) In a food processor, pulse cilantro mixture until the cilantro is fine!.
7) Add flour mixture gradually until well mixed!.
8) Add water if necessary to obtain a stiff dough!.
9) Knead dough by hand, and leave rest in a covered bowl for 20 minutes!.
10) Knead again, and roll dough into a thin sheet, approximately 1/8 inch!.
11) Cut out an even number of circles in the dough!.
12) Drop a spoonful of filling in the center of each circle, moisten edges with water, and cover with a separate circle!.
13) Pinch edges together, and leave ravioli dry for about 2 hours, and refrigerate until needed!.
14) Cook ravioli in boiling salted water for about 15 minutes, drain, and serve with preferred sauce!.
Www@FoodAQ@Com
Ingredients:
-9 tablespoons butter
-3 tablespoons minced shallots
-1 cup roasted butternut squash puree
-Salt
-Freshly ground white pepper
-3 tablespoons heavy cream
-3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
-Pinch nutmeg
-1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
-12 fresh sage leaves
-1 tablespoon finely chopped fresh parsley leaves
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 for about 2 to 3 minutes or until the pasta floats and is pale in color!.
Remove the ravioli from the water and drain well!. Season the pasta with salt and pepper!.
Www@FoodAQ@Com
-9 tablespoons butter
-3 tablespoons minced shallots
-1 cup roasted butternut squash puree
-Salt
-Freshly ground white pepper
-3 tablespoons heavy cream
-3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
-Pinch nutmeg
-1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
-12 fresh sage leaves
-1 tablespoon finely chopped fresh parsley leaves
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 for about 2 to 3 minutes or until the pasta floats and is pale in color!.
Remove the ravioli from the water and drain well!. Season the pasta with salt and pepper!.
Www@FoodAQ@Com
Try foodnetwork!.com They have recipes for about anything and they tell you how hard they are to make!. Www@FoodAQ@Com