Butternut Squash Stuffed Raviolis

#ravioles #ravioli
Sure, here's a detailed recipe for butternut squash pasta ravioli:
Ingredients:
*For the Fresh Pasta:*
- 2 1/2 cups of all-purpose flour
- 3 eggs plus 1 egg yolk
*For the Filling:*
- 1 1/2 pounds of butternut squash, peeled and diced
- 1 tablespoon of olive oil
- 1 1/2 cups of grated Parmigiano-Reggiano cheese
- 1 cup of bread crumbs
- 2 egg yolks
- Freshly grated nutmeg, to taste
- Freshly ground black pepper, to taste
*For Serving:*
- Butter or olive oil
- Fresh sage leaves (optional)
- Additional grated Parmigiano-Reggiano cheese for serving
Instructions:
*1. Prepare the Pasta Dough:*
- Place the flour on a clean work surface and create a well in the center.
- Crack the eggs and egg yolk into the well.
- Using a fork, gradually incorporate the flour into the eggs until a dough forms.
- Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
- Wrap the dough in plastic wrap and let it rest at room temperature for at least 2 hours.
*2. Prepare the Filling:*
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil and spread it on a baking sheet.
- Roast the squash for about 20-25 minutes, or until tender and slightly caramelized.
- Transfer the roasted squash to a bowl and mash it with a fork or potato masher until smooth.
- Stir in the grated Parmigiano-Reggiano cheese, bread crumbs, egg yolks, nutmeg, and black pepper. Mix until well combined.
*3. Roll Out the Pasta Dough:*
- After the dough has rested, cut it into smaller pieces.
- Use a pasta machine or a rolling pin to roll out each piece of dough into thin sheets.
*4. Assemble the Ravioli:*
- Place one sheet of pasta on a lightly floured surface.
- Spoon small mounds of the butternut squash filling onto the pasta sheet, leaving space between each mound.
- Brush the edges of the pasta sheet with water to help seal the ravioli.
- Place another sheet of pasta over the filling.
- Press down gently around each mound of filling to seal the ravioli.
- Use a sharp knife or a ravioli cutter to cut out individual ravioli.
*5. Cook the Ravioli:*
- Bring a large pot of salted water to a boil.
- Carefully add the ravioli to the boiling water, working in batches if necessary to avoid overcrowding the pot.
- Cook the ravioli for about 3-4 minutes, or until they float to the surface and are cooked through.
- Use a slotted spoon to remove the cooked ravioli from the water and transfer them to a serving dish.
*6. Serve:*
- Heat a bit of butter or olive oil in a skillet over medium heat.
- If desired, add fresh sage leaves to the skillet and cook until crispy.
- Drizzle the sage-infused butter or oil over the cooked ravioli.
- Sprinkle with additional grated Parmigiano-Reggiano cheese.
- Serve hot and enjoy your homemade butternut squash pasta ravioli!
This recipe should yield delicious and comforting ravioli filled with creamy butternut squash filling, perfect for a special dinner or any occasion. Enjoy!

[@carmenmorcosmontoya2756]

Muchas gracias parece fácil voy a hacer la prueba

[@belemcooks]

Tu me cuentas si te puedo ayudar en algo

[@milaandrade6872]

Manti estilo turco

[@rosaescobar6951]

Perdon.essolo una.sugerencia

[@rosaescobar6951]

Qitalas letras nosebe tu trabajo con las manos

[@belemcooks]

Cuales, donde?

[@miciela7555]

Yo no veo ningunas letras! Tal vez tienes el traductor de tu teléfono encendido 🥴