Ravioli Recipe
BUTTERNUT SQUASH, CASTELFRANCO, WALNUTS, MAPLE, SMOKED
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Ingredients
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For the Ravioli
Method
Directions
- 1
Make the Dough
In a large bowl, combine flour and salt. Make a well in the center and add eggs. Mix until a dough forms. Knead for about 5 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 2
Prepare the Filling
Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove seeds, and roast cut-side down for 30-40 minutes until tender. Scoop out the flesh and combine with chopped Castelfranco, walnuts, maple syrup, salt, and pepper in a bowl.
- 3
Roll Out the Dough
After resting, divide the dough into quarters. Roll each quarter out into thin sheets using a pasta machine or rolling pin.
- 4
Assemble the Ravioli
Place small mounds of filling on one sheet of dough, ensuring space between each. Brush the edges with water, then cover with another sheet of dough. Press to seal and cut into individual ravioli.
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes until they float to the surface. Remove with a slotted spoon.
- 6
Prepare the Sauce
In a skillet, melt butter over medium heat. Add smoked paprika and sage leaves. Cook until the butter is browned and the sage is crispy.
- 7
Serve
Toss the cooked ravioli in the sauce and serve immediately.
