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