Butternut Squash Ravioli

It’s still smoking hot in Los Angeles and the anticipation for fall is KILLING US!  I want to wear a scarf,  drink hot tea and eat comfort food!  So in the meantime while we wait for the best months we call Autumn, this dish is hearty and reminiscent of all things fall.  Butternut squash, fresh herbs, and warm fresh pasta.

Butternut Squash Filling

1 small butternut squash
2 tbsp butter
1 cup ricotta cheese
1/4 cup grated parmesan cheese
2 tbsp finely chopped fresh parsley
2 tsp finely chopped fresh time
1/2 teaspoon salt
1/2 tsp pepper

Directions:

Preheat oven to 350 degrees.  Bake the butternut squash for 30-45 minutes until tender.  Let cool.

Scoop the butternut squash out of one half (reserve the other).  Combine 1 cup mashed butternut squash with all other ingredients.  Mix well.

Start by making our Pasta Dough recipe following the directions.

Taking half of your pasta dough mixture, roll out the dough continuously flouring the surface.  This will take patience and time.  The dough needs to be  very thin to cook properly so take your time.  If you happen to have a pasta roller this may save you quite some time. Make two uniform sheets to start – you will use one as the base and use the other to place over the filling.

I highly recommend a ravioli cutter like this one here ($3.99 from Bed, Bath & Beyond).  This will save you loads of time and make all uniform little pillows of pasta.  Spoon about 2 tsp of the filling onto one of the pasta sheets leaving enough room to fit the cutter around the filling. Beat one egg and with a pastry brush, paint the egg wash  onto the pasta around the filling – this will make the two sheets of pasta stick together and seal.  Top with the other pasta sheet and ravioli cut away!  Do this as many times as you need to yield the right amount of pasta you need.

I highly recommend keeping the sauce just a simple butter sauce with some salt and pepper to not mask the butternut squash filling – simple and YUMMMMM!

 

 

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