Butternut Squash Ravioli Recipe

 

Butternut squash ravioli is a delicious appetizer to add to your meal and is a great way to incorporate squash into your diet. Squash is packed with nutrients, and can be used in recipes like this one while being very delicious. Did you know butternut squash has a lot of health benefits when incorporated in the diet?

Here are 6 proven benefits that butternut squash can provide

• Prevents chronic diseases
• Contains antioxidants which prevent cellular damage caused by free radicals
• Helps maintain bone health 
• Squash is rich in calcium which is scientifically proven to help with bone health
• Helps keep blood healthy
• Squash is a great source of iron, which can help prevent anemia 
• Supports heart health and function
• Squash contains magnesium, which is essential for more than 300 processes in your body 
• Helps protect eye health
• Squash contains vitamin A which helps play a role in eye function
• Keeps skin healthy
• Squash contains vitamin C and beta-carotene which is good for skin health 

Ingredients 

Pasta

• 1 1/2 cups Semolina Pasta Flour
• 1 1/2 cups all-purpose flour 
• 4 whole eggs 
• 4 tablespoons olive oil
• 4 tablespoons water 
• 1 teaspoon kosher salt

Filling

• 2 1/2 lbs butternut squash (peeled and roughly chopped)
• 8 whole garlic cloves 
• 1/4 cup olive oil
• 1/2 cup parmesan cheese 
• 1/2 teaspoon dried sage
• salt and pepper to taste 

Sauce and garnish

• 4 tablespoons butter 
• 10 whole fresh sage leaves 
• Garnish with 1/4 cup toasted pine nuts and freshly grated parmesan cheese 

To make the pasta dough: 

1. Combine all pasta ingredients and mix together to make a stiff dough. Knead by hand or in a stand mixer with the dough hook on medium low speed for 10 minutes or until dough is elastic. Wrap dough in plastic wrap and let rest for at least 20 minutes. On a lightly floured surface roll out to desired thickness and cut as desired.

To make the filling:

1. Toss the 2 1/2 lbs butternut squash with the 8 whole garlic cloves in a bowl with just enough olive oil to evenly coat everything. Roast on a baking sheet at 400°F for about 45 minutes until soft. Remove from the oven and mix in a food processor to combine – slowly pouring additional olive oil into the mixture until the consistency is smooth. Add 1/2 cup parmesan cheese, 1/2 teaspoon dried sage, and salt and pepper, to taste. Use this filling to make the ravioli. 

To make the sauce:

1. Combine 4 tablespoons butter and 10 whole fresh sage leaves in small sauce pan. Heat over low heat for at least 15 minutes to infuse the butter. Then, increase the heat just a bit (take care not to burn) and stir continuously until the butter browns slightly and the sage leaves crisp. 

To prepare:

1. Use a ravioli press to add and seal one teaspoon of filling in between each pasta sheet. Dip finger in water and wet edges of pasta before adding second sheet to allow for a nicely sealed ravioli. Use a roller, gently pressing down, to seal them up. Be sure to heavily flour the outside of your pasta to enable easy release.
2. Boil the ravioli in plenty of salted water until just done. This will only take a short time! The ravioli will float on the surface of the water when they are finished. Carefully remove and drain. Serve with sage butter, a 1/4 cup toasted pine nuts, and a generous amount of freshly grated Parmesan cheese.

JR

References:

https://health.clevelandclinic.org/benefits-of-squash

https://selfproclaimedfoodie.com/butternut-squash-ravioli/