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Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, butternut squash ravioli. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Butternut squash ravioli is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Butternut squash ravioli is something that I have loved my whole life.
Using a ravioli mold, fill each ravioli with the butternut squash filling. Cook the ravioli in a large saucepot with plenty of boiling salted water. Then saute in the remaining butter.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook butternut squash ravioli using 11 ingredients and 4 steps. Here is how you cook that.
What needs to be prepared of Butternut squash ravioli:
- Make ready 2 1/4 cup baked and pureed butternut squash
- Take 2 tbsp butter
- Get 1/2 cup parmesan cheese
- Take 1/2 cup ricotta cheese
- Get 1 1/2 tsp sage
- Prepare 1 1/2 tsp thyme
- Prepare pinch cinnamon
- Take 1 1/2 tsp granulated garlic
- Make ready 1 salt and pepper to taste
- Make ready 1 1/2 tsp italian seasoning
- Get 1 lb homemade pasta
While the squash is in the oven, make the dough. To make the filling for the ravioli you'll want to roast the butternut squash. Place a full butternut squash on a baking sheet. If I ever attempt to make butternut squash ravioli again, I would significantly cut down the spices or just add brown sugar and let the squash stand on its own in the ravioli.
How to Process To Make Butternut squash ravioli:
- Mix all ingredients except pasta. Chill 30 min. While you make pasta.
- Roll out pasta into sheets. Drop teaspoon sized dollops of lovely filling onto one sheet. Cover with another pasta sheet and seal. P.s. a ravioli press like this is only $25!
- As you make ravioli, place on a pan with cornmeal on it yo prevent the pasta from sticking. Now you can freeze or drop into boiling water for 2-3 min. And enjoy.
- I cover these with a sun-dried tomato cream sauce. Use whatever you prefer. Killer!
I love butternut squash and I feel that this recipe was a waste of a very nice vegetable. Using a skimmer or slotted spoon, transfer the ravioli to a serving dish. Repeat to cook the remaining ravioli. Drizzle the brown butter over the ravioli, then sprinkle evenly with the sage leaves and butternut squash slices. Garnish with pepitas and serve immediately, passing more cheese alongside.
Don’t fail to remember to practice the dishes above, to eat with household in the house. Try to compare it with the recipe you have. Is it much better or less. Please mix it to make it taste better.
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