Butternut Squash Ravioli (v) Recipe
Sautéed mushrooms, sage cream
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Ingredients
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Ravioli Dough
Butternut Squash Filling
Sage Cream Sauce
Sautéed Mushrooms
Method
Ravioli Dough
- 1
Make the Dough
In a large bowl, mix the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Butternut Squash Filling
- 2
Prepare the Filling
Steam the butternut squash until tender, about 10 minutes. Mash it in a bowl and mix in the ricotta, Parmesan, nutmeg, salt, and pepper. Set aside.
Sage Cream Sauce
- 3
Make the Sauce
In a saucepan, melt the butter over medium heat. Add the chopped sage and cook for 1 minute. Pour in the heavy cream, season with salt and pepper, and simmer for 5 minutes until slightly thickened.
Sautéed Mushrooms
- 4
Assemble and Cook Ravioli
- 5
Form the Ravioli
Roll out the dough into thin sheets. Place a tablespoon of filling on one sheet, spacing them evenly. Moisten the edges with water, place another sheet on top, and press down to seal. Cut into squares or circles.
- 6
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes until they float. Drain and toss gently with the sage cream sauce.
- 7
Serve
Plate the ravioli, top with sautéed mushrooms, and drizzle with extra sage cream sauce. Enjoy!