Fall Squash Ravioli Recipe

Preparation and Cooking

1. 1

   Prepare the Fall Squash

   Preheat the oven to 400°F (200°C). Cut the squash in half, remove the seeds, and roast face down on a baking sheet for about 30-40 minutes until soft. Scoop out the flesh and mash until smooth.

2. 2

   Make the Ravioli Dough

   In a bowl, mix flour and salt, then create a well in the center. Add the eggs and squash puree. Knead until you form a smooth dough. Wrap in plastic wrap and let rest for 30 minutes.

3. 3

   Prepare the Kale & Almond Pesto

   In a food processor, combine kale, almonds, garlic, and lemon juice. Pulse until chopped. Gradually add olive oil until smooth. Stir in parmesan and season with salt.

4. 4

   Make Beet Chips

   Toss beet slices with olive oil and salt. Spread on a baking sheet and bake at 350°F (175°C) for 20-25 minutes until crispy.

5. 5

   Roll Out the Dough

   Divide the dough into quarters. Roll out each quarter thinly, using a pasta machine or rolling pin. Cut into squares or circles.

6. 6

   Fill and Shape Ravioli

   Place a small spoonful of squash filling on one half of the pasta, fold over and press to seal. Repeat with remaining dough and filling.

7. 7

   Cook the Ravioli

   Boil a large pot of salted water. Cook the ravioli for 3-4 minutes until they float. Drain and set aside.

8. 8

   Brown the Butter

   In a skillet, melt the butter over medium heat until it turns golden brown and smells nutty. Remove from heat.

9. 9

   Serve

   Toss the cooked ravioli in the brown butter glaze. Serve with kale pesto and garnish with beet chips.