Homemade Butternut Squash Ravioli With Sun Dried Tomatoes Recipes

HOMEMADE BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAGE SAUCE

Steps:

• Combine all pasta ingredients and mix together to make a stiff dough. Knead by hand or in a stand mixer with the dough hook on medium low speed for 10 minutes or until dough is elastic. Wrap dough in plastic wrap and let rest for at least 20 minutes. On a lightly floured surface roll out to desired thickness and cut as desired.
• Toss the squash with the garlic in a bowl with just enough olive oil to evenly coat everything. Roast on a baking sheet at 400oF for about 45 minutes until soft. Remove from the oven and mix in a food processor to combine - slowly pouring additional olive oil into the mixture until the consistency is smooth. Add parmesan, dried sage, and salt and pepper, to taste. Use this filling to make the ravioli.
• Combine butter and fresh sage leaves in small sauce pan. Heat over low heat for at least 15 minutes to infuse the butter. Then, increase the heat just a bit (take care not to burn) and stir continuously until the butter browns slightly and the sage leaves crisp.
• Use a ravioli press to add and seal one teaspoon of filling in between each pasta sheet. Dip finger in water and wet edges of pasta before adding second sheet to allow for a nicely sealed ravioli. Use a roller, gently pressing down, to seal them up. Be sure to heavily flour the outside of your pasta to enable easy release.
• Boil the ravioli in plenty of salted water until just done. This will only take a short time! The ravioli will float on the surface of the water when they are finished. Carefully remove and drain. Serve with sage butter, a sprinkle of toasted pine nuts, and a generous amount of grated Parmesan cheese.

HOMEMADE BUTTERNUT SQUASH RAVIOLI WITH SUN-DRIED TOMATOES

Steps:

• Preheat the oven to 200C (180C if its a fan oven)/400F/Gas 6. the filling takes the longest to do as you will cook it once initially and have to let it cool completely so it's best to do that first
• For the filling, Put the butternut squash (and potato if doing have of both- I peel them but some like the skins left on) pieces into a large bowl, pour two teaspoons of olive oil and stir around to coat the pieces. Add your seasoning, to taste, ie, a couple of pinches of salt and lots of freshly ground black pepper; and then stir again. Place the pieces of butternut (and potato) into a roasting tray and roast in the oven for 18-20 minutes, or until tender
• Whilst the butternut is roasting add the thinly sliced onion to the bowl you used to season the butternut. Drizzle over the remaining teaspoon of olive oil and stir to coat. You can season the onions as well depending on your taste preferences, with the salt and freshly ground black pepper.
• Once the butternut has roasted for 18-20 minutes (I check it's tender by poking it with a knife, a bit like with baking a cake, if it goes into the pieces easily it's ready), It anyone else has a better way of checking it tender let me know :) sprinkle the onion slices over the butternut and continue to roast for a further 10 minutes. Then remove from the oven and set aside for about five minutes, to cool a little, make sure it is lukewarm but not hot before you do the next bit burnt fingers aren't fun.
• Put the warm butternut and onion (and potato if using it to) into a strong high-sided bowl and blend to a thick, smooth purée using a hand-held blender (or get the old masher out if you don't have a hand-held blender), Whilst blending I tend to add the grated cheese (and the seasoning ie nutmeg if you want seasoning added). I mix it all in together whilst it's slightly warm still as I think it mixes through a more evenly but you can wait till it's cooled and then put the cheese and nutmeg on (it's a case of try it yourself and see) :) then set aside until completely cool.
• For the pasta, If you a food processor: blend the flour and eggs in a food processor until the ingredients come together to form a dough. Continue to mix for a further minute, removing the lid and turning the dough over every 15-20 seconds (CAUTION: keep hands well away from the sharp blade of the food processor). If like me you don't I'm afraid it's a case of roll up your sleeves and mix it at first with a spoon or whisk and then by hand until the dough starts to feel smooth and pliable for kneading. (takes me 10 or so minutes but I have a bad back)
• Turn the dough out onto a lightly floured surface and knead well for 10 minutes, pummelling and stretching the dough until it is smooth, stretchy and has a slight sheen. (or just let the kids loose on it for 5 minutes) :D
• Divide the dough into four portions and wrap each in cling film. Chill in the fridge for 30 minutes. If you've got a roll of cling film it might be an idea to roll out a length of it to practice measuring how big you need to roll your pasta out to for it to yield 12 discs, each 8.5cm/3½in in diameter before having a go at this next bit unless you're lucky enough to have a ravioli cutter
• Steps 9- 13 you will be repeating the same processes with the other 2 pieces of chilled pasta I do mine in 2 batches of 12, but if you don't feel very confident forming the ravioli all at once, divide the pasta into 8 portions at the beginning and make the ravioli in batches of six instead. Bottom side: When the pasta dough has chilled, take the first portion and roll it out onto a lightly floured work surface to a 1mm thickness (it's about the thickness of a penny), you will have to keep dusting the dough with a light coating of flour if it starts to stick. You need the surface area of the rolled-out dough to yield 12 discs, each 8.5cm/3½in in diameter. It takes me a couple a goes, the best way I have found is using a 8.5cm/3½in cookie cutter or drinking glass with this sort of diameter top, mark 12 circles in the sheet of pasta dough without cutting through the dough I make sure there there is about an inch - 1 1/2 inch gap between each one minimum to make it easier to stick the top and bottom layers without risking the ravioli popping.
• Top side: Repeat the rolling-out process with the second portion of pasta dough to the same size as the first piece. Set aside carefully.
• Divide the cooled filling mixture in half (use the other half for the other 2 pieces of chilling pasta) and place one heaped teaspoon into the centre of each marked pasta disc. Brush the dough surrounding the filling with a little cold water.
• Once all of the discs have been filled, lift the second sheet of pasta dough and drape it over the first, carefully smoothing the pasta around each lump of filling using your fingertips to remove any air bubbles and stick the moistened sheets of pasta together.
• Dust a baking tray with a little flour. Use a cookie cutter slightly bigger then the one you marked the circles with to cut out the 12 ravioli; place each on the prepared baking tray. Set aside until the second batch is done. Repeat the process with the remaining pasta and filling mixture to make 12 more ravioli.
• To cook the ravioli, half-fill a very large saucepan with cold water. Add one teaspoon of salt and bring to the boil. When the water is boiling, carefully lower the ravioli into it, in batches if necessary, using a 'holely spoon as the kids call it' (slotted spoon). Boil for a few minutes, until the pasta is cooked to your liking. (for a first attempt you could either make some extra ravioli or use any extra pieces left over to test the cooking time.)
• For the garnish, heat the olive oil in a small frying pan over a medium to high heat. Add the leaves (sage ect) and fry for 10-15 seconds, or until they look almost translucent. Remove from the pan using your slotted spoon and set aside to drain on kitchen paper. Then add the sun-dried tomatoes, fry for 20-30 seconds, stirring well, until heated through. Remove from the heat and set aside on a separate plate.
• Carefully drain the ravioli in a colander and return to the saucepan. Stir in the sun-dried tomatoes and leaves or you can just put the leaves on top once its on the plate
• To serve, divide the ravioli among four plates, spooning over any sun-dried tomatoes left in the saucepan. Put the garnish leaves, if not mixed in and sprinkle over a little cheese.
• Enjoy :)

BUTTERNUT SQUASH RAVIOLI

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.

EASY BUTTERNUT SQUASH RAVIOLI RECIPE BY TASTY

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!

BUTTERNUT SQUASH RAVIOLI

Steps:

• 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.

EASY BUTTERNUT SQUASH RAVIOLI

Steps:

• Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.
• Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
• Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.
• Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
• Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
• Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
• Fill a deep pot with lightly salted water and bring to a boil.
• To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
• Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
• To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.