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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 6 |
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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. Ingredients:
1/2-3/4 large butternut squash, peeled, seeded and chopped |
1 teaspoon ground nutmeg |
1/3 teaspoon ginger |
1/2 cup finely grated gruyere cheese or 1/2 cup ricotta cheese |
salt and pepper |
3 tablespoons chopped fresh cilantro |
2 1/2 cups unbleached flour, pre-sifted |
1/2 teaspoon salt |
2 eggs |
water |
Directions:
1. Steam squash until easily pierced with a fork.
2. Mash squash, and add spices, cheese and salt and pepper.
3. Cool, and prepare dough.
4. For dough: Mix flour and salt together.
5. In a separate bowl, mix the cilantro, eggs, and 1/4 cup water.
6. In a food processor, pulse cilantro mixture until the cilantro is fine.
7. Add flour mixture gradually until well mixed.
8. Add water if necessary to obtain a stiff dough.
9. Knead dough by hand, and leave rest in a covered bowl for 20 minutes.
10. Knead again, and roll dough into a thin sheet, approximately 1/8 inch.
11. Cut out an even number of circles in the dough.
12. Drop a spoonful of filling in the center of each circle, moisten edges with water, and cover with a separate circle.
13. Pinch edges together, and leave ravioli dry for about 2 hours, and refrigerate until needed.
14. Cook ravioli in boiling salted water for about 15 minutes, drain, and serve with preferred sauce.
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