Butternut Squash and Mascarpone Raviolis
Servings: 4
Ingredients:
For the Dough:
- 2 pounds of flour
- 8 eggs
- 1 oz olive oil
For the Butternut Squash Filling:
- One Large Butternut Squash
- 1/2 Cup Mascarpone Cheese
- 1/2 Cup Parmesan Cheese
- 2 Tablespoons Olive Oil
- 1/4 Teaspoon Grated Nutmeg
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Teaspoon Garlic Powder
- 1 Tablespoon Chopped Sage
For the Sage Sauce:
- Bunch of Sage (1/2 Cup)
- 6 Garlic Cloves
- 1 1/2 Sticks of Butter
Instructions:
Preparing the Filling:
- Preheat oven to 375°F. Peel the butternut squash using a potato peeler and cut it into small quarter-size cubes.
- Place the cubed squash on a baking sheet, drizzle with 1 tablespoon olive oil, and bake for 30 to 35 minutes until fork-tender.
- In a food processor or blender, combine the baked squash with mascarpone, parmesan, remaining olive oil, nutmeg, salt, pepper, garlic powder, and chopped sage. Set aside.
Making the Ravioli Dough:
- In a standing mixer with a dough hook attachment, mix the flour on low speed.
- In a separate bowl, whisk together the eggs and olive oil. Gradually add the wet ingredients to the flour and mix for about 7 minutes until a ball of dough forms.
- Cut the dough into 8 equal slices and roll each slice into a 1/2-inch thick rectangle.
Assembling the Ravioli:
- Using a pasta maker, roll out each slice of dough gradually to desired thickness, decreasing the setting on the pasta maker with each pass.
- Place the filling on half of the rolled-out dough sheets, spacing them 3 inches apart.
- Carefully place another sheet of dough on top of the filling-covered sheets and press down around the filling to seal.
- Use a pasta roller to cut the ravioli into small squares. Press firmly to seal the edges. Repeat until you have about 32 ravioli.
Cooking the Ravioli:
- Bring a large pot of water to a boil. Cook the ravioli in the boiling water for 8 to 10 minutes.
- In a large saucepan, sauté chopped sage, garlic cloves, and butter until golden brown and fragrant.
- Strain the cooked ravioli and add them to the saucepan. Toss gently to coat the ravioli in the sage butter sauce.
- Serve hot and enjoy!
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