Butternut Squash Ravioli Recipe
rabbit confit, fennel, Perigord truffle, sage, arugula
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Ingredients
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Filling and Dough
Method
Preparation and Assembly
- 1
Prepare the Butternut Squash
Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for 30-40 minutes, or until tender. Let it cool, then scoop the flesh into a bowl.
- 2
Make the Filling
In a mixing bowl, combine the roasted butternut squash, ricotta cheese, Parmesan cheese, nutmeg, salt, and black pepper. Mix until smooth and set aside.
- 3
Prepare the Dough
On a clean surface, mound the flour and create a well in the center. Add the eggs into the well and gradually incorporate the flour until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 4
Roll out the Dough
Divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until thin (about 1/16 inch).
- 5
Assemble the Ravioli
Place small dollops of the filling about 1 inch apart on one sheet of dough. Moisten the edges with water, then place another sheet of dough on top. Press down around the filling to seal and cut into squares.
- 6
Cook the Ravioli
Bring a large pot of salted water to a boil. Drop the ravioli in batches and cook for about 4-5 minutes, or until they float to the top. Remove with a slotted spoon.
- 7