Sweet Sage & Squash Ravioli Recipe
housemade ravioli with three cheeses & CHF roasted squash; garnished with fried sage & parmesan | add protein +$25
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Ingredients
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Ravioli Dough
Method
Preparation
Make the Dough
In a large bowl, mix the flour and salt. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Prepare the Filling
In a mixing bowl, combine the roasted butternut squash, ricotta, parmesan, mascarpone, nutmeg, salt, and black pepper. Mix well until smooth and set aside.
Roll Out the Dough
Divide the dough into quarters. Roll out each piece into thin sheets using a pasta machine or rolling pin, dusting with flour to prevent sticking.
Assemble the Ravioli
Place a teaspoon of filling on one sheet of dough, spacing them about 2 inches apart. Brush the edges with water, then place another sheet of dough on top. Press down around each mound of filling to seal, then cut out individual ravioli using a cutter or knife.
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.
Serve
Plate the ravioli, sprinkle with fried sage and shaved parmesan. Serve immediately.
