Butternut Squash Ravioli

"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."
 
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photo by bobclod photo by bobclod
photo by bobclod
Ready In:
1hr 45mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. 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!
     
  3. I used wonton skins instead of making my own pasta dough and just garnished the finished ravioli with cilantro. This recipe is wonderful.
     
  4. Wow! What a great recipe! I made a couple of variations. I added chopped spinach and mushrooms to the filling mix and I was more than generous on the spices. The dough is a good recipe but I recommend using a pasta maker as it's really hard to roll it out by hand. I used a four cheese sauce which sweetened the entire dish. I will surely make these again. Thanks...
     
  5. These were delicious! The only problem I had were that I had to keep adding flour when they were hardening as the butternut squash made them very soft and took longer to harden. Other than that they were delicious.
     
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Tweaks

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

RECIPE SUBMITTED BY

French-canadian girl, with a love for non-instant, from scratch, home-made foods that are flavourful and prepared with care. My husband is my personal guinea pig, but he doesn't seem to mind. Pet peeve: spending 45 mins making a dish with "instant" or "quick" products filled preservatives and other junk when it can take 55 mins to make the same dish from scratch, minus the deleterious additives.
 
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