Ravioli With Sautéed Yellow Squash Recipes

RAVIOLI WITH CREAMY SQUASH SAUCE

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.

GARDEN SQUASH RAVIOLI

Steps:

• In a large saucepan, cook ravioli according to package directions. , Meanwhile, in a 1-1/2-qt. microwave-safe dish, combine the squash, zucchini, tomato sauce and seasonings. Cover and cook on high for 4-6 minutes or until vegetables are tender. Drain ravioli; top with sauce.

RAVIOLI WITH SAUTéED YELLOW SQUASH

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium-high heat. Add vegetables; cook and stir 4 min. or until crisp-tender.
• Drain pasta. Add to vegetable mixture in skillet along with the cheese; mix lightly.

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.

SAUTEED YELLOW SQUASH

Steps:

• Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

WHOLE WHEAT RAVIOLI WITH SAUTEED GARLIC VEGETABLES

Steps:

• Heat oil in large skillet over medium-high heat. Add green beans, salt and pepper; cook, stirring frequently, for 5 minutes. Add squash; cook, stirring frequently, for 3 minutes. Add tomatoes and garlic; cook, stirring frequently, for 2 minutes or until vegetables are tender. Toss in prepared pasta; cook, stirring frequently, for 3 minutes or until pasta is warm. Sprinkle with cheese.

RAVIOLI WITH BUTTERNUT SQUASH SAUCE

Steps:

• Cook ravioli according to the package instructions.
• In the meantime, heat olive oil or butter in a soup pan and sauté onion and garlic.
• Add squash and vegetable stock and cook until the squash becomes soft.
• Puree the sauce using a hand blender or blender.
• Add milk and adjust the taste with salt and pepper.
• Place ravioli in two dishes, pour the sauce, and top with chopped cilantro or parsley.
• Infuse love and serve!

WHOLE WHEAT BUTTERNUT SQUASH RAVIOLI WITH CREAMY SAUCE

Steps:

• Dough:.
• Mix both flours and salt together in a large bowl.
• Make a well in the center of the dry mix and crack all three eggs in the well.
• hand-knead dough or use a dough attachment on a mixer.
• If dough is too sticky to handle, add more flour until it is manageable.
• Roll out dough and cut into two pieces.
• Run pieces through a pasta machine, flattening each piece into a long sheet.
• Let them dry for 10 minutes, dusting the top and bottom with flour.
• Filling:.
• While dough is drying, boil butternut squash in water until it is completely soft and easy to mash.
• Mash the squash in the pot.
• Saute the onion until caramelized and add it to the mashed squash.
• Add cheese and spices, and mix until blended well.
• Ravioli:.
• Using a small spoon, scoop the filling in small dollops on one of the pasta sheets, placing each on 2 inches away from one another and at least 1/2 inch away from the edge of the pasta sheet. This should yield around 20 ravioli.
• When they are done, take the second sheet of pasta and lay it over the first sheet and the filling, making sure the sheet is not tightly lain over the filling, but rather draped over.
• Press down on the edges of the filling of each small lump, defining each ravioli placement.
• Use a pasta cutter to separate each ravioli from one another.
• Bring a large pot of water to a boil.
• Drop around 6 ravioli at a time into the pot. When they rise to the surface they're done.
• Take them out and place them on a baking sheet.
• Turn the oven on to 375 and place the pasta in the oven.
• Sauce:.
• While pasta is warming, place milk into a sauce pan.
• Mix corn starch and vegetable stock together.
• Heat milk until it reaches a steady simmer.
• Add the stock mixture to the milk.
• Add spices and whisk until the mixture is smooth.
• Put on VERY low heat.
• Cut each cherry tomato in half and saute for 1-2 minutes on high in a frying pan.
• Assembly:.
• Take the ravioli from the oven and put on a plate.
• Whisk the sauce one last time and drizzle over the ravioli.
• sprinkle the cherry tomatoes on top.
• Enjoy!