Prep1 hr 30 mins
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.
- 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 1⁄2 cup ricotta cheese
- salt and pepper
- 3 tablespoons chopped fresh cilantro
- 2 1⁄2 cups unbleached flour, pre-sifted
- 1⁄2 teaspoon salt
- 2 eggs
- 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.