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Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, butternut squash ravioli. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Butternut squash ravioli is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Butternut squash ravioli is something which I’ve loved my entire life.
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.
To begin with this recipe, we must prepare a few components. You can have butternut squash ravioli using 11 ingredients and 4 steps. Here is how you cook that.
Preparation To Make of Butternut squash ravioli:
- Take 2 1/4 cup baked and pureed butternut squash
- Get 2 tbsp butter
- Make ready 1/2 cup parmesan cheese
- Make ready 1/2 cup ricotta cheese
- Get 1 1/2 tsp sage
- Get 1 1/2 tsp thyme
- Prepare pinch cinnamon
- Take 1 1/2 tsp granulated garlic
- Make ready 1 salt and pepper to taste
- Take 1 1/2 tsp italian seasoning
- Take 1 lb homemade pasta
While the squash is in the oven, make the dough. To make the filling for the ravioli you'll want to roast the butternut squash. Place a full butternut squash on a baking sheet. If I ever attempt to make butternut squash ravioli again, I would significantly cut down the spices or just add brown sugar and let the squash stand on its own in the ravioli.
How to Process To Make Butternut squash ravioli:
- Mix all ingredients except pasta. Chill 30 min. While you make pasta.
- Roll out pasta into sheets. Drop teaspoon sized dollops of lovely filling onto one sheet. Cover with another pasta sheet and seal. P.s. a ravioli press like this is only $25!
- As you make ravioli, place on a pan with cornmeal on it yo prevent the pasta from sticking. Now you can freeze or drop into boiling water for 2-3 min. And enjoy.
- I cover these with a sun-dried tomato cream sauce. Use whatever you prefer. Killer!
I love butternut squash and I feel that this recipe was a waste of a very nice vegetable. Using a skimmer or slotted spoon, transfer the ravioli to a serving dish. Repeat to cook the remaining ravioli. Drizzle the brown butter over the ravioli, then sprinkle evenly with the sage leaves and butternut squash slices. Garnish with pepitas and serve immediately, passing more cheese alongside.
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