Butternut Squash Ravioli Recipe
Asiago, ricotta, roasted winter squash, sage butter, pistachio
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Ingredients
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Pasta Dough
Filling
Sage Butter
Garnish
Method
Pasta Dough
- 1
Make the Dough
In a large bowl, combine the flour and salt. Create 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 rest for 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 30-40 minutes until tender. Once cooled, scoop the flesh into a bowl and mash. Add ricotta, asiago, salt, pepper, nutmeg, and chopped sage. Mix well.
Assembly
- 3
Fill the Ravioli
Roll out the pasta dough into thin sheets. Place teaspoons of the filling about 1 inch apart on one sheet. Brush the edges with water, then place another sheet on top. Press to seal and cut into squares. Repeat until all dough and filling are used.
Cooking
- 4
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes, until they float to the top. Remove with a slotted spoon and set aside.
Sage Butter
- 5
Serve
- 6
Plate the Dish
Toss the cooked ravioli in the sage butter. Serve topped with chopped pistachios.
