BUTTERNUT SQUASH SOUP WITH SPINACH RAVIOLI
This wonderful soup has become the newest addition to my family's traditional Thanksgiving dinner. It is hearty and delicious and perfect for banishing winter chill.
Provided by Catherine
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned. Stir in the butter, and saute the onions and leeks until tender. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.
- Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain.
- With a hand mixer, puree the soup mixture. Blend in light cream, and season with salt and pepper. Mix in the cooked ravioli just before serving.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 18.6 g, Cholesterol 30 mg, Fat 7.7 g, Fiber 2.1 g, Protein 5.3 g, SaturatedFat 4.4 g, Sodium 86.5 mg, Sugar 2.4 g
RECIPE FOR BUTTERNUT SQUASH SOUP WITH SPINACH RAVIOLI
Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned. Stir in the butter, and saute the onions and leeks until tender. Mix in squash, wine, and ..
Provided by GloriousSoupRecipes.com
Number Of Ingredients 13
Steps:
- Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned. Stir in the butter, and saute the onions and leeks until tender. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes. Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain. With a hand mixer, puree the soup mixture. Blend in light cream, and season with salt and pepper. Mix in the cooked ravioli just before serving.
BUTTERNUT SQUASH RAVIOLI
Provided by Food Network
Categories main-dish
Time 3h
Yield 4 dozen ravioli
Number Of Ingredients 14
Steps:
- For the pasta dough: Mix both flours together in a bowl. Make a fountain in the center and add the eggs, olive oil and some salt. Mix with your hands, adding just enough water for the dough to bind. You want to have a ball of dough that is fairly hard and a little dry, so add very little water. Cover with a towel and let set for an hour or so.
- For the filling: Preheat the oven to 350 degrees F. Cut the butternut in half lengthwise and lay the squash on a baking sheet. Take 100g of the butter and divide it among each cavity of the squash. Sprinkle a little bit of brown sugar on top and sprinkle with salt and pepper. Bake until it starts to brown and the squash are soft to the tip of a knife, about 45 minutes.
- With a large spoon, scrape the squash off the skin into a bowl and set aside.
- Dice the onion about 1/8 inch; chop the garlic and thinly cut the sage.
- In a large saucepan on medium heat, heat up the olive oil. Add the onion and saute until golden brown. Then add the garlic and sage and sweat a little longer. Add the squash, season with salt and pepper and cook on medium heat until it has the consistency of a puree. Move to a food processor and pulse briefly to remove the large chunks.
- In a bowl, add the ricotta, season with salt and pepper and add to the squash puree. Fill a piping bag with the filling.
- Roll the dough with your pasta machine. 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. Enjoy.
RAVIOLI WITH CREAMY SQUASH SAUCE
Store-bought ravioli speeds assembly of this cozy, restaurant-quality dish that tastes so good, your family won't notice it's meatless. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook ravioli according to package directions. Meanwhile, in a Dutch oven, saute garlic in butter for 1 minute. Add squash and spinach; cook 2-3 minutes longer or until spinach is wilted. Stir in cream, broth and salt. Bring to a gentle boil; cook for 6-8 minutes or until slightly thickened., Drain ravioli; add to squash mixture. Toss to coat. Sprinkle with walnuts.
Nutrition Facts : Calories 671 calories, Fat 51g fat (22g saturated fat), Cholesterol 122mg cholesterol, Sodium 578mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 7g fiber), Protein 18g protein.
QUICK RAVIOLI & SPINACH SOUP
I love my Italian American traditions, but I never had time to make a classic Italian wedding soup. So I created this shortcut version with ravioli. -Cynthia Bent, Newark, Delaware
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the broth, onion powder and pepper; bring to a boil. Add ravioli; cook, uncovered, for 7-10 minutes or until tender. Add spinach and chicken during the last 3 minutes of cooking. If desired, serve with cheese.
Nutrition Facts : Calories 292 calories, Fat 11g fat (3g saturated fat), Cholesterol 91mg cholesterol, Sodium 1638mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
BUTTERNUT SQUASH SOUP WITH RAVIOLI
Add a tossed salad and a warm, crusty bread to serve this soup as a main dish meal. Omit the molasses, if you don't like it.
Provided by allisonsmommy
Categories Vegetable
Time 48m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut squash lengthwise into 4 sections. Place in a microwave safe bowl along with 1/3 cup of water. Cover and microwave for 10-15 minutes (until flesh is tender ).
- Let squash cool enough that it does not burn your fingers to handle it. Remove skin by either peeling or scraping it off with a small knife. Place peeled chunks into a large saucepan and crush using your hands or a potato masher until quite smooth.
- Add broth and spices, butter, molasses and milk and cook on low-medium heat.
- Cook ravioli according to package directions.
- Once the squash mixture has cooked about 15 minutes, blend using an electric egg beater or whisk until soup becomes smooth.
- Add cooked ravioli and stir together. Let cook on low-medium heat for 10 more minutes.
- Cool slightly and serve!
Nutrition Facts : Calories 93.7, Fat 3.6, SaturatedFat 2.2, Cholesterol 9.8, Sodium 33.4, Carbohydrate 15.9, Fiber 2.3, Sugar 3.9, Protein 1.7
BUTTERNUT SQUASH SOUP WITH SPINACH RAVIOLI
This wonderful soup has become the newest addition to my family's traditional Thanksgiving dinner. It is hearty and delicious and perfect for banishing winter chill.
Provided by Catherine
Categories Butternut Squash Soup
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Place the cumin seeds and nutmeg in a large saucepan over medium heat, and cook until lightly browned. Stir in the butter, and saute the onions and leeks until tender. Mix in squash, wine, and chicken broth. Season with cinnamon and ginger. Reduce heat, and simmer 10 to 15 minutes.
- Bring a large pot of lightly salted water to a boil. Add ravioli, and cook 8 to 10 minutes or until al dente; drain.
- With a hand mixer, puree the soup mixture. Blend in light cream, and season with salt and pepper. Mix in the cooked ravioli just before serving.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 18.6 g, Cholesterol 30 mg, Fat 7.7 g, Fiber 2.1 g, Protein 5.3 g, SaturatedFat 4.4 g, Sodium 86.5 mg, Sugar 2.4 g
BUTTERNUT SQUASH SOUP WITH CHEESE RAVIOLI
This soup is a perfect side dish, especially with the ravioli as a tasty accent. Butternut squash is good for storing so this soup can be enjoyed as far into the winter as your supply lasts. From Living The Country Life Magazine.
Provided by mandmsmommy
Categories Vegetable
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Peel Squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4 inch pieces.
- Combine squash, broth, water, and ground red pepper in a large pot. Cook, covered, over medium heat for 20 minutes or until squash is tender.
- Transfer 2 cups of the squash-broth mixture to a blender container. Carefully blend, covered, until smooth. Repeat with remaining cooked mixture, blending 2 cups at a tme.
- Return blended mixture to large pot. Bring just to boiling. Immediately reduce heat. Simmer, uncovered, 5 minutes. Add the butter or margarine; stir until just melted.
- Prepare ravioli according to package directions.Drain.Ladle hot soup mixture into bowls.
- Divide the cooked ravioli among individual bowls. Drizzle with molasses (optional).
EASY BUTTERNUT SQUASH RAVIOLI RECIPE BY TASTY
Here's what you need: butternut squash, onion, garlic, olive oil, salt, pepper, brown sugar, grated parmesan cheese, flour, eggs, olive oil, unsalted butter, roasted hazelnut, fresh sage, salt, lemon, grated parmesan cheese
Provided by Matthew Johnson
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 425˚F (220˚C).
- Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
- Bake until the squash is golden brown and tender, about 30 minutes.
- While the squash is in the oven, make the dough.
- When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
- Rinse the bowl of the food processor.
- To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
- Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
- Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
- Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
- Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
- Separate each ravioli with a knife or cutting tool.
- Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
- In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
- Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
- Serve the pasta with brown butter sauce.
- Enjoy!
Nutrition Facts : Calories 744 calories, Carbohydrate 77 grams, Fat 38 grams, Fiber 6 grams, Protein 25 grams, Sugar 7 grams
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