Ravioli with Butternut squash & Ricotta

Name: Ravioli with Butternut squash & Ricotta
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Cuisine: European, Italian, Mediterranean
Ingredients: Pasta dough; 00 Flour 500g; Large eggs 5 Fillings; Butternut Squash 1lb; Onions cubes 1 cup; Garlic cloves 10; Rosemary 1 tbsp; Salt ½ tsp; Black peppers; Olive oil 2 tbsp; Ricotta ½ cup; Grated parmesan cheese ½ cup; Cream sauce; Unsalted Butter 1 stick; Onion 1 cup; Garlic 5 cloves; Chicken stock 3 cups; Heavy cream ½ cup; Sage leaves ½ cup; Grated parmesan cheese (for the sauce) ½ cup

9 steps

Prep:2hCook:15min

This is one of the best recipes to make in this fall. Homemade ravioli with butternut and ricotta filling with delicious creamy sauce. It's worth making this ravioli at home to get that perfect chewy texture.

Updated at: Thu, 17 Aug 2023 11:29:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories943.9 kcal (47%)

Total Fat42.1 g (60%)

Carbs109.6 g (42%)

Sugars6.3 g (7%)

Protein32.1 g (64%)

Sodium686.3 mg (34%)

Fiber6.2 g (22%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

First prepare all the ingredients for the filling. Peel the butternut squash and cut it into 2 inch cubes. In a baking pan, add the squash, onions, garlic cloves, and rest of the ingredients from the list except for the ricotta. Preheat the oven to 380 °F. Bake them for 40-45 minutes until the squash are soft as butter.

OvenHeat

Peeler

Knife

Baking dish

Step 2

Blend all the ingredients and let it cool.

BlenderMix

Step 3

When the squash are cooled, add the ricotta and adjust any salt or peppers to your liking.

Step 4

On a clean working surface, mix the flour and eggs and knead it well. If the dough is sticky add ½ tbsp flour at a time, and if it's too dry add 1 tbsp water at a time until the dough comes to a firm texture. Let the dough rest in the refrigerator for at least 30 minutes to an hour to relax the gluten.

FridgeCool

Step 5

Divide the dough into 4 equal portions. If you roll the dough by a pasta machine, pass the dough into the machine up to 5 or 6 (2mm) times depending on how thin you enjoy your pasta.

Knife

Step 6

Each ravioli should be about 2 inches so measure it with a scale. Place about ½ tbsp fillings in the center of each ravioli. Brush water on the edges of each ravioli then cover with a new pasta sheet on top. Press with the ravioli to close the edges and make sure no air traps inside. Cut the ravioli with a cutter.

Cooking Brush

Step 7

In a pan, boil water with salt. When the water is boiled add the ravioli and cook it for 5 minutes until the ravioli float on top then take it out after 1 minute.

Pan

Step 8

Reduce the sauce portion by half if you don't make all the ravioli.

Step 9

In a pan add butter, onion, garlic and cook it until translucent. Add the chicken stock, and 1 cup of pasta water and bring it to simmer. Add the heavy cream, chopped sage leaves, and Grated parmesan cheese. Cook the sauce for 3 minutes until it becomes creamy, Add the ravioli in the sauce, and serve it with more parmesan cheese on top.