Butternut Squash Ravioli Recipe

Preparation and Cooking

1. 1

   Prepare the Butternut Squash

   Steam or boil the diced butternut squash until tender, about 15 minutes. Drain and mash until smooth. Let cool.

2. 2

   Make the Pasta Dough

   In a mixing bowl, combine flour and salt. Make a well in the center and add eggs. Mix until a dough forms. Knead for 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

3. 3

   Prepare the Filling

   In a skillet, sauté the chanterelle mushrooms in a bit of olive oil until soft, about 5 minutes. In a bowl, mix the mashed butternut squash, ricotta cheese, grated Parmesan, sautéed mushrooms, and chopped sage. Season with salt to taste.

4. 4

   Roll Out the Dough

   Divide the dough into four pieces. Roll each piece out into thin sheets using a pasta machine or rolling pin, dusting with flour to prevent sticking.

5. 5

   Fill the Ravioli

   Place small dollops of filling (about 1 tsp each) on one sheet of pasta, leaving space in between. Moisten the edges with water, then place another sheet of pasta on top. Press down around the filling to seal and cut into individual ravioli.

6. 6

   Cook the Ravioli

   Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon.

7. 7

   Serve

   Serve the ravioli warm, garnished with additional sautéed chanterelles, sage, and toasted pepitas.