Butternut Squash Ravioli

food girl's Note:

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.

• Total Time: 1 hrs 45 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

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 1/2 cup 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.

Reviews

[Mike O]

I work at a comedy club in Michigan and we have a Chef who worked in Vegas. He made a version similar to this. It only had the squash with a little bit of nutmeg and cinnamon as the filling and the sauce was Apple Cider which was reduced to 1/2 then heavy cream with a bit of nutmeg and some brown sugar(I dont know the exact ammounts). Then he adds some raisons and walnuts to the sauce. Its a great Fall dish!

[Vino p.o. prn]

Only rating the filling...which was Excellent!! Put 1 rounded tsp. in between 2 wonton wrappers for the "dough" and sealed with water. I used gruyere cheese sparingly and the filling was creamy and very tasty. This was a very easy way to use up the other half of some leftover butternut squash. Will be making again! Thanks!

[No Stress Chef]

I used wonton skins instead of making my own pasta dough and just garnished the finished ravioli with cilantro. This recipe is wonderful.