Butternut Squash Ravioli with Sundried Tomatoes
Combine the delicious buttery flavors of fall with the last of summer's sun-dried bounty for a delicious explosion of flavors you can enjoy throughout several seasons!
Equipment
- 1 pasta roller
- 1 ravioli cutter
Ingredients
For the Ravioli Dough:
- 2 1/2 cups all-purpose flour
- 4 ea eggs large
- water as needed
For the Butternut Squash Filling:
- 1 ea butternut squash cut into cubes for about 4 cups worth
- 1 tbsp olive oil extra virgin
- salt and pepper to taste
- 1 cup ricotta cheese
- 1/2 cup goat cheese crumbled
- 1/2 cup parmesan cheese grated
- 1 tsp honey
For the Sauce and Topping:
- 5 tbsp butter
- 2 tbsp parmesan cheese grated
- 4 oz sundried tomatoes
Instructions
- Start with the dough. Add the flour and eggs to the bowl of your stand mixer and knead the dough with the dough hook on medium speed until it forms a ball. If the dough seems dry, add water 1 tbsp at a time until the ball forms. If it is sticky, add flour 1 tbsp at a time until it balances out. Wrap it in plastic to rest.
- If you don’t have a stand mixer, you can do this by hand. Mix the flour and eggs in a bowl and then turn out onto a floured surface and knead until the dough forms a ball. Same rules apply for adjusting the texture as above.
- Preheat your oven to 400F and place the cubed butternut squash on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste. Roast for 25-30 minutes or until tender.
- In a food processor or blender, combine the butternut squash, ricotta cheese, goat cheese, parmesan, and honey and blend until smooth. Season with salt and pepper to taste.
- Roll your pasta dough into lasagna-width sheets and roll out over parchment paper or another nonstick surface.
- Place 1-2 tsp filling at 1-inch intervals along half of the pasta sheet. Brush the pasta around the filling with water, and then fold the other half of the sheet over the top of the filling, pressing to seal around the filling.
- Cut the ravioli into squares, and cover with plastic wrap to keep it from drying out. Repeat with the rest of the dough and filling.
- Fill a large pot 3/4 full with water and add a large pinch of salt. Bring to a boil. Boil the ravioli in batches about 1-2 minutes, or until the ravioli float. Drain.
- In a saucepan, brown the butter over medium heat, stirring until the butter is a rich golden brown color. Add the parmesan cheese and sliced sundried tomatoes and cook another minute, stirring to combine.
- Dish up the ravioli in bowls and drizzle the brown butter and sundried tomatoes over the top. Serve and enjoy!