Squash Ravioli With Herbed Butter Sauce Recipe

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Squash Ravioli With Herbed Butter Sauce
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Ingredients
9
Count
Nutrition
1673
Calories
Total time
61
Minutes
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Ingredients:

Directions:

  1. Make the filling. Heat the oven to 350 degrees. Arrange the squash on a foil-lined baking sheet and roast it until tender when peirced with a fork, about 30 minutes. Allow the squash to cool for about 5 minutes, then transfer it to a medium-size bowl. Blend the squash with the milk, cheese, and nutmeg until it has a smooth, mashed potato-like consistancy. Note: the squash can be prepared a day in advance and refrigerated in an airtight container.
  2. Make the pasta. On a clean work surface. mound the flour and make a well in the center. In a small bowl use a fork to lightly beat together the salt and the eggs. Carefully pour the egg mixture into the well. Using a fork, gently incorporate the flour into the egg mixture, a small amount at a time. With your hands and a spatula or dough scraper, work the dough until it pulls together into a smooth, pliable ball.
  3. Halve the dough, then form each peice into a 1/2inch thick disk. Cover the disks with plastc wrap and set them aside to rest at room tempature for 30 minutes.
  4. Lightly flour your work surface and half each dough disk. Roll out one of your dough portions as thinly as you can (to about the thickness of a dime), then use a 2 1/2 inch- diameter drinking glass, biscuit cutter, or cookie cutter to cut rounds from the dough. arrange them in pairs. Each half disk should yield 7 pairs of dough rounds.
  5. Further thin the dough rounds by pinching them between your thumb and forefinger. each round should increase in diameter by about 1/4 inch.
  6. Use a pair of dough rounds to make each ravioli. With a pastry brush or your fingertips dipped in water, paint a half inch perimeter around one of the dough rounds. Spoon a 1/2 tablespoon of squash filling into the center, then press the other round ontop of it along the moistened edges. Use the tines of a fork to seal the edges.
  7. Bring two large pots of water to boil (using two pots allows all the pasta to cook at once). Meanwhile , make the sauce. Melt the butter in a sauce pan over medium-high heat. Add the sage and continue to cook the sauce until it's light brown and has a nutty aroma, about 4 minuts. Remove the sauce from the heat.
  8. Line a large plate with paper towels. Add half the ravioli to each pot of boiling water. The pasta will float to the top after 2 or 3 minutes, but continue cooking it until tender, about 15 more minutes ( take one out and test its tenderness before draining an entire batch). When the ravioli are done, use a slotted spoon or spatula to scoop them out and transfer them to paper towels to drain.
  9. To serve, place the ravioli on individual plates and drizzle them with a spoonful of the Herbed Butter Sauce. Sprinkle on more parmesan, if you like.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1672.98 Kcal (7004 kJ)
Calories from fat 845.84 Kcal
% Daily Value*
Total Fat 93.98g 145%
Cholesterol 426.55mg 142%
Sodium 4634.51mg 193%
Potassium 950.09mg 20%
Total Carbs 168.18g 56%
Sugars 3.59g 14%
Dietary Fiber 19.39g 78%
Protein 44.27g 89%
Vitamin C 29.4mg 49%
Vitamin A 2mg 66%
Iron 12.7mg 71%
Calcium 1015.4mg 102%
Amount Per 100 g
Calories 301.5 Kcal (1262 kJ)
Calories from fat 152.44 Kcal
% Daily Value*
Total Fat 16.94g 145%
Cholesterol 76.87mg 142%
Sodium 835.23mg 193%
Potassium 171.22mg 20%
Total Carbs 30.31g 56%
Sugars 0.65g 14%
Dietary Fiber 3.49g 78%
Protein 7.98g 89%
Vitamin C 5.3mg 49%
Vitamin A 0.4mg 66%
Iron 2.3mg 71%
Calcium 183mg 102%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 40.5
    Points
  • 45
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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