Roasted Butternut Squash Ravioli |
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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 4 |
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This is actually a very simple, but totally elegant ravioli. The only hard part is the time it takes to make the ravioli. See my homemade pasta recipe for a great dough. Ingredients:
1 butternut squash |
1.5 tbsp. of sage |
1 shallot, finely chopped |
1 medium onion, finely chopped |
1 tbsp of olive oil |
salt and pepper |
1 lb of fresh pasta dough (see my recipe for 'homemade pasta |
Directions:
1. Preheat oven to 400 degrees.
2. Wash and Cut the Squash in half lengthwise
3. Roast the squash face down for about One hour and fifteen minutes, allow to cool.
4. Meanwhile, heat oil in pan and add onion, shallot and sage, cooking for about 5-7 minutes until onions are tender.
5. If the onions are too chunky - chop in food processor, then set aside.
6. Scoop squash from skins with a spoon, and mash in a large bowl.
7. Then add the onion mixture and salt and pepper.
8. Divide the dough into 8 pieces. Roll each piece through pasta machine as directed, until it is at its thinnest setting.
9. With each piece of dough, place rounded teaspoons of filling 3/4 of an inch apart down one side of the dough - then fold it over and carefully seal each ravioli, getting all the air out. Cut immediatly into individual pieces and place on floured surface to rest/dry for 10-30 minutes.
10. Refrigerate four up to 24 hours, or freeze to ues later.
11. Take a deep breath, relax - then enjoy your hardwork!
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