Candices Butternut Squash Ravioli Recipes

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EASY BUTTERNUT SQUASH RAVIOLI RECIPE BY TASTY



Easy Butternut Squash Ravioli Recipe by Tasty image

Here's what you need: butternut squash, onion, garlic, olive oil, salt, pepper, brown sugar, grated parmesan cheese, flour, eggs, olive oil, unsalted butter, roasted hazelnut, fresh sage, salt, lemon, grated parmesan cheese

Provided by Matthew Johnson

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

2 cups butternut squash, peeled and chopped
½ onion, chopped
3 cloves garlic, peeled
1 tablespoon olive oil
salt, to taste
pepper, to taste
1 tablespoon brown sugar
2 oz grated parmesan cheese
2 cups flour
4 eggs
1 tablespoon olive oil
5 tablespoons unsalted butter
¼ cup roasted hazelnut, chopped
10 leaves fresh sage
salt, to taste
1 lemon, juiced
1 oz grated parmesan cheese

Steps:

  • Preheat oven to 425˚F (220˚C).
  • Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
  • Bake until the squash is golden brown and tender, about 30 minutes.
  • While the squash is in the oven, make the dough.
  • When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
  • Rinse the bowl of the food processor.
  • To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
  • Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
  • Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
  • Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
  • Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
  • Separate each ravioli with a knife or cutting tool.
  • Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
  • In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
  • Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
  • Serve the pasta with brown butter sauce.
  • Enjoy!

Nutrition Facts : Calories 744 calories, Carbohydrate 77 grams, Fat 38 grams, Fiber 6 grams, Protein 25 grams, Sugar 7 grams

SQUASH & RICOTTA RAVIOLI



Squash & ricotta ravioli image

Super-creamy ricotta is a great source of the minerals calcium and phosphorus, both of which are essential for healthy bones and teeth, plus it's lower in fat than most other cheeses.

Provided by Jamie Oliver

Categories     Healthy dinner ideas     Super Food Family Classics     Pasta & risotto     Healthy meals     Healthy vegetarian recipes

Time 2h30m

Yield 4

Number Of Ingredients 9

1 small butternut squash, (900g)
250 g ricotta cheese
½ a bunch of fresh basil, (15g)
3 large free-range eggs
300 g Tipo 00 or plain flour, plus extra for dusting
600 ml 7-veg tomato sauce
70 g rocket
10 g Parmesan cheese
extra virgin olive oil

Steps:

  • Preheat the oven to 180°C/350°F/gas 4.
  • In a tray, roast the squash whole for 1 hour. Add the ricotta and roast for another 30 minutes, or until the squash is cooked through.
  • Halve it in the tray, discarding the skin and seeds. Pick, finely chop and add the basil leaves, then mash it all with the ricotta, scraping up any sticky bits from the tray. Taste, season to perfection, and cool.
  • To make the pasta dough, put the eggs and flour into a food processor and whiz into a ball of dough. Knead on a flour-dusted surface until smooth. Cut in half, wrap in clingfilm and rest for 30 minutes.
  • Flatten one piece of dough by hand. Run it through the thickest setting on a pasta machine, then take the rollers down two settings and run it through again to make it thinner.
  • Now, fold it in half and run it back through the thickest setting again, repeating this a few times for super-smooth dough. Start rolling the sheet down through each setting, lightly dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks or folds.
  • Take it right down to 1mm, then lay the sheet flat and stamp out circles with a 12cm cutter.
  • Working quickly, spoon 1 heaped teaspoon of filling into the middle of each, lightly brush the exposed pasta with water, fold into half-moon shapes over the filling, gently pressing to squeeze out any air, and seal. Repeat with the second ball of dough.
  • Warm the sauce in a pan over a medium heat, and in batches cook the pasta in a large pan of boiling salted water for just 2 minutes.
  • Toss the pasta with the sauce and rocket and serve with finely grated Parmesan, finished with a few drips of extra virgin olive oil.

Nutrition Facts : Calories 536 calories, Fat 13.6 g fat, SaturatedFat 5.8 g saturated fat, Protein 26 g protein, Carbohydrate 79.7 g carbohydrate, Sugar 19.4 g sugar, Sodium 0.5 g salt, Fiber 8.2 g fibre

EASY BUTTERNUT SQUASH RAVIOLI



Easy Butternut Squash Ravioli image

These easy butternut squash ravioli are a terrific way to use up leftover roasted butternut squash. They can stand in equally well as either the ideal appetizer or as an elegant main dish for dinner. The secret? Wonton wrappers instead of pasta make these ravioli incredibly easy.

Provided by Chef John

Categories     Appetizers and Snacks

Time 40m

Yield 6

Number Of Ingredients 12

1 cup mashed, cooked butternut squash
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
½ cup mascarpone cheese
1 egg yolk
⅓ cup grated Parmesan cheese
1 (16 ounce) package round wonton wrappers
2 tablespoons butter
1 clove garlic, unpeeled
chopped fresh sage to taste
1 tablespoon grated Parmesan cheese, or to taste

Steps:

  • Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.
  • Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
  • Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.
  • Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

Nutrition Facts : Calories 377.7 calories, Carbohydrate 47.4 g, Cholesterol 79 mg, Fat 15.9 g, Fiber 2.4 g, Protein 11.5 g, SaturatedFat 8.5 g, Sodium 741.7 mg, Sugar 0.7 g

BUTTERNUT SQUASH RAVIOLI



Butternut Squash Ravioli image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 4 dozen ravioli

Number Of Ingredients 14

500g all-purpose flour
500g semolina flour
5 eggs
Olive oil, just a dash
Salt
2 large butternut squash
125g butter
50g brown sugar
Salt and fresh cracked pepper
1 whole onion
4 cloves garlic
1 sprig fresh sage
Olive oil, just a dash
150g fresh ricotta

Steps:

  • For the pasta dough: Mix both flours together in a bowl. Make a fountain in the center and add the eggs, olive oil and some salt. Mix with your hands, adding just enough water for the dough to bind. You want to have a ball of dough that is fairly hard and a little dry, so add very little water. Cover with a towel and let set for an hour or so.
  • For the filling: Preheat the oven to 350 degrees F. Cut the butternut in half lengthwise and lay the squash on a baking sheet. Take 100g of the butter and divide it among each cavity of the squash. Sprinkle a little bit of brown sugar on top and sprinkle with salt and pepper. Bake until it starts to brown and the squash are soft to the tip of a knife, about 45 minutes.
  • With a large spoon, scrape the squash off the skin into a bowl and set aside.
  • Dice the onion about 1/8 inch; chop the garlic and thinly cut the sage.
  • In a large saucepan on medium heat, heat up the olive oil. Add the onion and saute until golden brown. Then add the garlic and sage and sweat a little longer. Add the squash, season with salt and pepper and cook on medium heat until it has the consistency of a puree. Move to a food processor and pulse briefly to remove the large chunks.
  • In a bowl, add the ricotta, season with salt and pepper and add to the squash puree. Fill a piping bag with the filling.
  • Roll the dough with your pasta machine. Using a ravioli mold, fill each ravioli with the butternut squash filling.
  • Cook the ravioli in a large saucepot with plenty of boiling salted water. Then saute in the remaining butter. Enjoy.

BUTTERNUT SQUASH RAVIOLI



Butternut Squash Ravioli image

Butternut squash ravioli gets finished with a brown butter sauce for a rich, satisfying main dish. Roasting the vegetables to fill this homemade ravioli recipe yields a more intense flavor.

Provided by Jill Waldbieser

Categories     Healthy Butternut Squash Recipes

Time 1h40m

Number Of Ingredients 12

3 large eggs plus 2 large egg yolks, divided
3 tablespoons water, divided
5 tablespoons extra-virgin olive oil, divided
1 cup all-purpose flour, plus more as needed
¾ cup white whole-wheat flour
¾ teaspoon kosher salt plus a pinch, divided
3 cups chopped butternut squash (1/2-inch pieces)
½ medium onion, cut into 1/2-inch wedges
3 large cloves garlic, peeled
¼ teaspoon ground pepper
¾ cup finely grated Parmesan cheese
3 tablespoons unsalted butter

Steps:

  • Preheat oven to 400F.
  • Whisk 2 eggs, egg yolks, 2 tablespoons water and 1 tablespoon oil in a medium bowl. Add all-purpose flour, whole-wheat flour and 1/4 teaspoon salt to the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, add the egg mixture and knead until the dough is smooth and elastic, about 5 minutes. (Add more all-purpose flour, 1 tablespoon at a time, if the dough is too sticky to come together into a ball.) Place the dough in an oiled bowl, cover and let rest at room temperature for at least 30 minutes or up to 2 hours.
  • Meanwhile, combine butternut squash, onion, garlic, pepper, 2 tablespoons oil and 1/2 teaspoon salt on a rimmed baking sheet. Bake, stirring occasionally, until the squash is golden brown and tender, about 25 minutes. Transfer the vegetables to a food processor, add Parmesan and puree until smooth.
  • Dust 2 rimmed baking sheets with flour. Put a large pot of water on to boil.
  • Set up a pasta machine and turn it to the largest setting. Cut the dough into 4 pieces. Working with one piece at a time, press it into a rectangle. Run the dough through the machine four times, folding it in half on itself each time before running through the machine again .
  • Turn the pasta machine setting one notch smaller and run the dough through once. Continue turning the machine to smaller settings and running the dough through until it is about 1/16 inch thick. Place the sheet of pasta on a lightly floured work surface. Repeat with the remaining pieces of dough.
  • Whisk the remaining egg and 1 tablespoons water together in a small bowl. Determine approximately where the halfway point is lengthwise on a sheet of pasta. Brush one half of the dough with egg wash. Using about 2 teaspoons each, spoon mounds of the butternut squash filling onto the egg-washed side, leaving about 3/4 inch between the mounds. Fold the other half of the pasta sheet over to cover the filling. Seal the edges around each mound of filling and press out any excess air. Use a pastry cutter or knife to cut individual ravioli. Transfer the ravioli to the prepared baking sheets. Repeat with the remaining pasta sheets and filling.
  • Add half the ravioli to the boiling water and stir a few times to submerge and separate them. Cook at a gentle boil until just tender, 2 to 3 minutes. Using a slotted spoon, transfer the ravioli to a serving bowl. Repeat with the remaining ravioli.
  • Heat butter and the remaining 2 tablespoons oil in a medium skillet over medium heat. Cook, swirling the pan to encourage even browning, until the mixture starts to turn brown and smell nutty, about 2 minutes. Season with the remaining pinch of salt. Pour the mixture over the butternut squash ravioli and gently toss to coat.

Nutrition Facts : Calories 391.2 calories, Carbohydrate 31.8 g, Cholesterol 142.3 mg, Fat 25.4 g, Fiber 3.8 g, Protein 10.1 g, SaturatedFat 8.1 g, Sodium 473.4 mg, Sugar 1.7 g

BUTTERNUT SQUASH RAVIOLI



Butternut Squash Ravioli image

This butternut squash ravioli recipe is the ultimate fall cooking project! Pockets of homemade pasta surround a rich, creamy squash and sage filling. I use this 3-inch ravioli stamp.

Provided by Jeanine Donofrio

Categories     dinner

Time 2h

Number Of Ingredients 22

1 small butternut squash
Extra-virgin olive oil (for drizzling)
1 medium shallot (roughly chopped (scant ½ cup))
3 garlic cloves (peeled)
¼ cup loose-packed fresh sage
1 Recipe Homemade Pasta
⅓ cup chopped walnuts
1 teaspoon apple cider vinegar
Pinch of nutmeg
¾ teaspoon sea salt
Freshly ground black pepper
2 tablespoons olive oil
2 garlic cloves (sliced)
10 sage leaves
2 tablespoons dry white wine
1 teaspoon fresh thyme
¼ teaspoon sea salt
¼ cup chopped walnuts
Freshly ground black pepper
1 cup Roasted Butternut Squash cubes (optional)
½ bunch Sauteed Kale (optional)
Grated pecorino cheese (optional)

Steps:

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Roast the squash. Cut the squash in half vertically and use a spoon to scoop out the seeds. Drizzle with olive oil and pinches of salt and pepper and place cut side-down on the baking sheet. Prick the skin several times with a fork and roast for 40 minutes. Wrap the shallot, garlic cloves, and sage in a piece of foil with a drizzle of olive oil and a pinch of salt. Place in the oven and cook for 20 minutes. After roasting, let the squash, shallots, garlic, and sage cool for at least 30 minutes.
  • Make the pasta dough according to this recipe. Wrap the dough ball in plastic wrap and set aside to rest while you make the filling.
  • Make the filling. Pulse the walnuts in a food processor until very finely ground. Add the cooked shallot, garlic, and sage to the food processor. Measure 1½ packed cups of the squash, and transfer to the food processor. Add the vinegar, nutmeg, salt, and pepper and pulse until very smooth. Chill until ready to use.
  • Roll out the pasta according to the instructions in this recipe, skipping step 5 (the folding) and stopping after step 6 (after the sheets of pasta; before they get cut into strands). Spread the 4 pasta sheets on a well-floured work surface. Use a 1-tablespoon cookie scoop to portion the filling onto 2 of the pasta sheets (the spacing will depend on the size of your ravioli stamp). Place the remaining pasta sheets over the sheets that are dotted with filling. Gently press the dough around the filling to seal. Use a ravioli stamp or cutter to cut out ravioli shapes. Cook the ravioli in a pot of salted boiling water for 4 minutes. I like to drop them into the water as I'm ready to start my sauce so that they're done around the same time.
  • Make the sauce. Heat the oil in a medium skillet over medium heat. Add the garlic and sage and cook for 3 minutes. Add the wine, thyme, and salt and cook, stirring, for 2 minutes.
  • Spoon the sauce over the ravioli and top with the walnuts and freshly ground black pepper. Add the roasted butternut squash cubes, sautéed kale, and grated pecorino, if desired.

CANDICE'S BUTTERNUT SQUASH RAVIOLI



Candice's Butternut Squash Ravioli image

This ravioli dish is impressive and surprisingly not difficult to make. Although it does take some time to assemble everything, it is well worth it! You can add freshly grated Parmesan cheese to ravioli before serving.

Provided by Dice

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 10

Number Of Ingredients 13

1 butternut squash, halved and seeded
½ cup bread crumbs
¼ cup brown sugar
¼ cup grated Parmigiano-Reggiano cheese
1 egg
1 teaspoon almond extract
1 (16 ounce) package wonton wrappers
1 egg white
¼ cup olive oil
¼ cup finely diced pancetta
½ cup sweet corn
½ teaspoon dried thyme
salt and ground black pepper to taste

Steps:

  • Place butternut squash in a microwave-safe dish; cook in microwave until soft, about 15 minutes on 70 percent. Spoon the squash meat into a bowl and mash until smooth; allow to cool slightly, about 15 minutes.
  • Stir bread crumbs, brown sugar, Parmigiano-Reggiano cheese, egg, and almond extract into cooled squash until smooth.
  • Spoon 1 teaspoon squash mixture in the center of half of the wonton wrappers. Brush the outer edges of each wrapper with egg white and top with another wonton wrapper, pressing the edges together to seal each ravioli.
  • Bring a large pot of salted water to a boil; cook 3 to 4 ravioli at a time in the boiling water until cooked through and floating on top of water, 3 to 4 minutes. Remove cooked ravioli with a slotted spoon and transfer to a serving bowl.
  • Heat olive oil in a skillet over medium heat; cook and stir pancetta in hot oil until browned, about 5 minutes. Add corn, thyme, salt, and pepper; cook and stir until warmed, 2 to 3 minutes. Pour pancetta mixture over ravioli.

Nutrition Facts : Calories 322.6 calories, Carbohydrate 51.5 g, Cholesterol 27.5 mg, Fat 9.7 g, Fiber 3.8 g, Protein 8.9 g, SaturatedFat 2.1 g, Sodium 384.2 mg, Sugar 8.8 g

BUTTERNUT SQUASH RAVIOLI



Butternut Squash Ravioli image

Jumbo ravioli filled with squash make an impressive dinner. And easy cheats cut the prep time by more than an hour. Wonton wrappers, substitute for laboriously homemade pasta, while frozen squash gets dressed up with freshly grated parmesan. I found this recipe in Good Housekeeping. I have not tried this ravioli but I'm posting this for safe keeping.

Provided by internetnut

Categories     Lunch/Snacks

Time 46m

Yield 4 main dish servings, 4 serving(s)

Number Of Ingredients 14

1 teaspoon olive oil
1 small onion, finely chopped (4-6oz)
12 ounces frozen winter squash
1/4 cup freshly grated parmesan cheese
2 tablespoons plain dried breadcrumbs
1 large egg, lightly beaten
1 pinch nutmeg
salt
fresh ground black pepper
1 large egg white
1 teaspoon water
12 ounces wonton wrappers (50 wrappers)
3 tablespoons butter
1 tablespoon thinly sliced fresh sage leaf

Steps:

  • In small nonstick skillet, heat oil on medium 1 minute. Add onion and cook about 12 minutes or until tender and lightly browned, stirring occasionally. Cook squash in microwave as label directs; cool slightly.
  • In medium bowl, combine onion, squash, parmesan, bread crumbs, whole egg, nutmeg, and 1/4 teaspoon each salt and freshly ground black pepper. In small bowl, whisk together egg white and water.
  • Place 1 wonton wrapper on work surface. With pastry brush, brush egg white along edges; place 1 rounded tablespoon squash filling in center of wrapper, keeping filling away from edges. Top with second wrapper; press down firmly around filling to seal ravioli, pushing out any trapped air. Place ravioli on cookie sheet. Repeat with remaining filling and wrappers, using a second cookie sheet so that ravioli do not overlap. Let ravioli dry 30 minutes, turning over halfway through to evenly dry both sides.
  • Ten minutes before cooking ravioli, heat large saucepot of salted water to boiling on high.
  • Add ravioli to pot; cook 3-5 minutes or until tender, stirring gently to separate ravioli.
  • Meanwhile, in 4-quart saucepan, cook butter on medium 3-4 minutes or until golden brown, stirring. Remove from heat; stir in sage and 1/8 teaspoon each salt and freshly ground black pepper.
  • With large slotted spoon, lift out ravioli, 1 at a time; drain, still held in spoon, lift out ravioli, 1 at a time; drain, still held in spoon, lift out ravioli, 1 at a time; drain, still held in spoon, on paper towels. Transfer ravioli to saucepan with butter; gently stir to coat.

Nutrition Facts : Calories 432.8, Fat 14.3, SaturatedFat 7.4, Cholesterol 82.6, Sodium 719.3, Carbohydrate 61.1, Fiber 3.3, Sugar 3, Protein 14.8

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