Savory Butternut Squash Ravioli
Indulge in the comforting flavors of homemade Savory Butternut Squash Ravioli, inspired by the best local pasta shops. This delightful dish features tender ravioli filled with a creamy blend of roasted butternut squash, aromatic spices, and rich cheese. Perfect for impressing guests or a cozy dinner at home, these ravioli pair beautifully with a variety of sauces such as velvety alfredo, light butter sauce, or a drizzle of sun-dried tomato oil. This recipe makes for a satisfying vegetarian meal that celebrates the beauty of autumn produce.
4
Servings
N/A
Calories
11
Ingredients
Ingredients
Butternut squash
1/2 - 3/4 large (peeled, seeded, and chopped)
Ground nutmeg
1 teaspoon
Ground ginger
1/3 teaspoon
Gruyere cheese or ricotta cheese
1/2 cup (finely grated)
Salt
to taste
Black pepper
to taste
Fresh cilantro
3 tablespoons (chopped)
Unbleached flour
2 1/2 cups (pre-sifted)
Salt
1/2 teaspoon
Eggs
2
Water
as needed
Instructions
1
Begin by steaming the butternut squash until it's tender and can be easily pierced with a fork, about 15-20 minutes.
2
Once cooked, mash the squash in a bowl and stir in the ground nutmeg, ginger, cheese, and a pinch of salt and pepper. Mix well and set aside to cool.
3
For the dough, combine 2 1/2 cups of pre-sifted unbleached flour with 1/2 teaspoon of salt in a large mixing bowl.
4
In a separate bowl, whisk together the chopped cilantro, eggs, and 1/4 cup of water until well combined.
5
Using a food processor, pulse the cilantro mixture until the cilantro is finely chopped, then gradually mix it into the flour mixture until the dough comes together.
6
Add additional water a tablespoon at a time, as needed, to achieve a firm yet pliable dough.
7
Knead the dough on a floured surface for about 5 minutes, until smooth. Cover it with a damp cloth and let it rest for 20 minutes.
8
After resting, roll out the dough on a floured surface to a thickness of approximately 1/8 inch.
9
Use a round cutter to cut out an even number of circles from the rolled dough.
10
Place a spoonful of the butternut squash filling in the center of each circle. Moisten the edges with a little water and fold over to create a half-moon shape, sealing the edges tightly.
11
Allow the ravioli to dry for about 2 hours on a floured surface, then refrigerate until ready to cook.
12
To cook, bring a large pot of salted water to a boil. Gently lower in the ravioli and cook for about 15 minutes, until they float to the surface and are al dente.
13
Drain the ravioli and serve warm, drizzled with your preferred sauce. Enjoy your delightful homemade dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in Savory Butternut Squash Ravioli?
The main ingredient is butternut squash, specifically 1/2 to 3/4 of a large one.
How many servings does this recipe yield?
This recipe is designed to make 4 servings.
Is this ravioli recipe suitable for vegetarians?
Yes, this is a satisfying vegetable-based meal that celebrates autumn produce.
How long should the butternut squash be steamed?
The squash should be steamed for 15-20 minutes until it is tender enough to be pierced with a fork.
What spices are used to flavor the squash filling?
The filling is flavored with one teaspoon of ground nutmeg and 1/3 teaspoon of ground ginger.
What types of cheese can be used in the filling?
You can use either finely grated Gruyere cheese or ricotta cheese.
How much flour is required for the dough?
The recipe calls for 2 1/2 cups of pre-sifted unbleached flour.
How many eggs are needed for the pasta dough?
The pasta dough requires 2 eggs.
What role does fresh cilantro play in this recipe?
Three tablespoons of chopped fresh cilantro are whisked into the dough mixture for added flavor.
Do I need a food processor for this recipe?
Yes, a food processor is used to pulse the cilantro mixture until it is finely chopped before mixing it with the flour.
How long should the dough rest after kneading?
The dough should rest covered with a damp cloth for 20 minutes.
What is the recommended thickness for the rolled-out dough?
The dough should be rolled out to a thickness of approximately 1/8 inch.
What shape are these ravioli?
The ravioli are made by folding circular dough pieces into half-moon shapes.
How do you seal the ravioli?
You seal them by moistening the edges of the dough circles with a little water and pressing them tightly.
How long must the ravioli dry before they are cooked?
The ravioli should dry on a floured surface for about 2 hours.
What is the total cooking time for the ravioli in boiling water?
The ravioli take about 15 minutes to cook in boiling salted water.
How do you know when the ravioli are finished cooking?
They are done when they float to the surface and are al dente.
What sauces are suggested for serving with these ravioli?
Suggested sauces include velvety alfredo, light butter sauce, or a drizzle of sun-dried tomato oil.
What is the total number of ingredients in this recipe?
There are 11 ingredients in total.
How should the butternut squash be prepared before steaming?
The squash should be peeled, seeded, and chopped.
Can I refrigerate the ravioli before cooking them?
Yes, after drying for two hours, you should refrigerate them until you are ready to cook.
How much salt is added to the flour for the dough?
The dough requires 1/2 teaspoon of salt added to the flour.
What is the initial amount of water added to the egg mixture?
The egg and cilantro mixture starts with 1/4 cup of water.
How long should you knead the dough?
The dough should be kneaded on a floured surface for about 5 minutes until smooth.
Is the flour for the dough supposed to be bleached?
No, the recipe specifies using pre-sifted unbleached flour.
Should the squash filling be hot or cold when filling the ravioli?
The instructions indicate the squash mixture should be set aside to cool before use.
What category does this recipe fall into?
This recipe is categorized under Vegetable dishes.
How much ground ginger is used?
The recipe calls for 1/3 teaspoon of ground ginger.
What type of cutter is used for the dough?
A round cutter is used to create the circles for the ravioli.
Can I add extra water to the dough?
Yes, you can add water a tablespoon at a time as needed to achieve a firm yet pliable dough.