Trending Recipe: Autumn Ravioli with Butternut Squash and Pumpkin


For the Pasta

Trending Recipe: Autumn Ravioli with Butternut Squash and Pumpkin
 
Author:
Recipe type: Entree
Ingredients
  • ⅔ pounds flour
  • 3 large eggs, beaten
  • ⅓ teaspoon salt
  • 4 teaspoons cooking oil
Instructions
  1. In a large bowl, mix the flour, eggs, salt and oil.
  2. Form a ball of dough using your hands, then let it rest for about an hour.
  3. Divide the dough into two equal parts.
  4. Roll them out using a rolling pin to make large, thin rectangles.

For the Filling

Trending Recipe: Autumn Ravioli with Butternut Squash and Pumpkin
 
Author:
Recipe type: Entree
Ingredients
  • 2 pounds butternut squash
  • 1 tablespoon butter, melted
  • 1 tablespoon honey
  • ½ cup mascarpone
  • ⅓ cup Parmesan
  • ¼ teaspoon ground cinnamon
  • salt, to taste
  • pepper, to taste
Instructions
  1. Slice squash in half lengthwise, remove the seeds and roast at 400 F for 45 minutes.
  2. After roasting, remove the pulp and place it in a mixing bowl.
  3. Add butter, honey, mascarpone, Parmesan, cinnamon, salt and pepper.
  4. Mix until all the ingredients are thoroughly combined.

To Assemble the Ravioli

Trending Recipe: Autumn Ravioli with Butternut Squash and Pumpkin
 
Author:
Recipe type: Entree
Instructions
  1. Place tablespoons of the filling on one sheet of dough, about one inch apart, until all the filling and dough have been used up.
  2. Add the second sheet of dough over the top of the first sheet and the filling.
  3. Using a pizza cutter, cut the ravioli into squares.
  4. Brush each square with melted butter and pinch with a fork to seal the ravioli squares.
  5. Add the ravioli to salted, boiling water and boil 4 to 5 minutes until the pasta is cooked.
  6. Remove and drain the ravioli.
  7. Toss with the pumpkin sauce (recipe follows), dust with grated Parmesan and serve.

Pumpkin Sauce

Trending Recipe: Autumn Ravioli with Butternut Squash and Pumpkin
 
Author:
Recipe type: Entree
Ingredients
  • 1 teaspoon olive oil
  • 1 cup pumpkin puree
  • 1 can peeled tomatoes, chopped
  • 2 cloves garlic
  • ¼ teaspoon white pepper
  • ¾ teaspoon sea salt
  • 5 leaves fresh sage
  • 5 leaves fresh basil
  • 5 leaves fresh oregano
Instructions
  1. Add all ingredients to a large saucepan and heat, stirring occasionally, until heated through.

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