Butternut Squash Ravioli Recipe
rosemary & garlic butter, toasted sesame, hot honey
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Ingredients
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Ravioli Dough
Filling
Rosemary & Garlic Butter Sauce
Toppings
Method
Ravioli Dough
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center, add the eggs and olive oil, and mix until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for at least 30 minutes.
Filling
- 2
Prepare the Filling
Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place cut side down on a baking sheet. Roast for about 30-40 minutes until tender. Allow to cool, then scoop out the flesh into a bowl. Mash it with ricotta, Parmesan, nutmeg, salt, and pepper until smooth.
Assembly
- 3
Fill the Ravioli
Roll out the dough on a floured surface until thin. Cut into squares or circles. Place a small spoonful of the filling in the center of half of the dough pieces. Wet the edges with water, place another piece of dough on top, and seal tightly. Use a fork to crimp the edges.
Cooking
- 4
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Sauce
- 5
Serving
- 6
Serve the Ravioli
Add the cooked ravioli to the skillet with the butter sauce, tossing gently to coat. Plate the ravioli and sprinkle with toasted sesame seeds. Drizzle with hot honey and serve immediately.
