Butternut Squash Ravioli Recipe
thyme brown butter sauce, parmesan cheese
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Ingredients
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Ravioli Dough
Butternut Squash Filling
Thyme Brown Butter Sauce
Method
Ravioli Dough
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, beat the eggs gently and gradually incorporate the flour until a shaggy dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead it for about 5-7 minutes, until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Butternut Squash Filling
- 3
Prepare the Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, remove the seeds, and place it cut-side down on a baking sheet. Roast in the oven for about 30-35 minutes, or until it is tender.
- 4
Make the Filling
Once the squash is cool enough to handle, scoop out the flesh and mash it in a bowl. Add the ricotta cheese, parmesan cheese, nutmeg, salt, and black pepper. Mix well until the filling is smooth and well combined.
Assembly and Cooking
- 5
Roll Out the Dough
Divide the rested dough into quarters. Roll out each piece as thinly as possible using a pasta machine or rolling pin, dusting with flour as needed to prevent sticking.
- 6
Fill the Ravioli
Cut the rolled dough into squares or circles. Place a small spoonful of the butternut squash filling in the center of half of the pieces. Moisten the edges with water, then place another piece of dough on top and press to seal, ensuring there are no air pockets.
- 7
Cook the Ravioli
Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
Thyme Brown Butter Sauce
- 8
- 9
Add Thyme and Season
Add the fresh thyme and salt to the brown butter, cooking for another minute until fragrant. Remove from heat.
Serving
- 10
Plate the Ravioli
Serve the cooked ravioli drizzled with the thyme brown butter sauce and topped with additional parmesan cheese.