Butternut Squash Ravioli Recipe

Time1h 15m

Serves4

Delicate ravioli filled with butternut squash and served with a creamy sauce.

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Ingredients

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1
Making the Ravioli Dough
In a large bowl, mix together the flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
2
Preparing the Filling
In a pot of boiling water, cook the butternut squash until tender, about 15 minutes. Drain and mash the squash in a bowl. Stir in the ricotta, Parmesan, nutmeg, salt, and black pepper. Mix until well combined.
3
Rolling Out the Dough
Divide the dough into four pieces. Roll out one piece on a floured surface to about 1/16-inch thickness. Use a round cutter or glass to cut out circles of dough.
4
Filling the Ravioli
Place a teaspoon of the filling in the center of each dough circle. Moisten the edges with water and fold the dough over to create a half-moon shape. Press the edges to seal, and use a fork to crimp the edges.
5
Cooking the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 4-5 minutes until they float to the top. Remove with a slotted spoon and set aside.
6
Serving with Creamy Sauce
In a saucepan, heat 1 cup of heavy cream over medium heat. Add salt and pepper to taste. Once warmed, add the cooked ravioli and toss gently to coat. Serve immediately.