Butternut Squash Ravioli
Ingredients
The filling
-
1
small
butternut squash
-
1
medium
shallot, roughly chopped
-
3
cloves
garlic, peeled
-
¼
cup
fresh sage leaves
-
⅓
cup
chopped walnuts
-
1
teaspoon
apple cider vinegar
-
pinch
nutmeg
-
¾
teaspoon
sea salt
-
to taste
freshly ground black pepper
The pasta
-
1
recipe
Homemade Pasta
-
2
tablespoons
extra-virgin olive oil
For serving
-
2
tablespoons
extra-virgin olive oil
-
2
cloves
garlic, thinly sliced
-
10
leaves
fresh sage
-
2
tablespoons
dry white wine
-
1
teaspoon
fresh thyme leaves
-
¼
teaspoon
sea salt
-
¼
cup
chopped walnuts
-
1
cup
Roasted Butternut Squash cubes, optional
-
½
bunch
Sauteed Kale, optional
-
to taste
Grated pecorino cheese, optional
Instructions
- Preheat the oven to 400°F and prepare a baking sheet.
- Roast the squash cut-side-down for about 40 minutes, and roast the shallots, garlic, and sage wrapped in foil for 20 minutes.
- Let the roasted vegetables cool for at least 30 minutes.
- Make the pasta dough and let it rest for 30 minutes.
- Prepare the filling by processing the walnuts, roasted vegetables, vinegar, nutmeg, salt, and pepper until smooth.
- Roll out the pasta dough into thin sheets.
- Scoop the filling onto two sheets of pasta, then cover with the remaining sheets and cut out ravioli.
- Cook the ravioli in boiling salted water for 4 minutes.
- Prepare the sauce by sautéing garlic and sage in olive oil, then adding wine, thyme, and salt.
- Serve the ravioli topped with the sauce, walnuts, and optional ingredients.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
10g
Sodium
300mg
Cholesterol
50mg
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