Tuesday, November 29, 2011

Butternut Squash Ravioli

I was the very lucky recipient of a giant butternut squash from a friends garden last week. I mulled over what to do with the monster squash because lately, we have been eating a lot of squash. In a moment of sheer genius, I came up with this recipe:

Whole Wheat Butternut Squash Ravioli with Butter Sauce

The pasta is 3 cups whole wheat flour and 1 cup water. When making pasta dough, I start out with less water and add more as I think its needed. When the dough is the consistency of, well, dough, I cut it into long one inch strips and roll it out paper thin with my handy rolling pin. I then use something small and round (a cookie cutter would be nice but I don't have one) to cut circles out of the flat dough (about an inch in diameter is good). Set the circles aside and move onto the squash puree. 

The puree is made up of a cooked butternut squash (cut it in half, place it face down on a cookie sheet, add a little water and put that baby in the oven for about 45 minutes), about a 1/4 cup plain soy milk, a 1/2 tsp of salt, and a pinch (or a little more) of sage. I put it all in a food processor until the chunks are smoothed out but its not quite liquified. 

Then the exciting part: Take a spoon and place a small dollop of the puree on a ravioli round (For mine, I rolled my pasta circles with the rolling pin again to make them super flat). Dip your finger in a small glass of water and dab it around the edges of the ravioli. Put another ravioli round on top of the one you just wet and press down all of the sides. Set aside and continue this process until you have used all of the dough. 

Have a big pot of boiling water ready for your raviolis. I usually only cook a few at a time so I can monitor the cooking time more closely. When they float, and are light in color, they are done! Strain them from the water and plate them. 

For the sauce I used a few spoonfuls of smart balance margarin, about 1/8 a cup plain soy milk, and about a tsp of vanilla. Heat it in the microwave for about a minute, stir, and spoon it slowly over the ravioli. I used very little of this mixture on mine so that I could really focus on the butternut squash flavor. The vanilla adds just the perfect amount of sweetness! 


PS: The sauce in the pictures is just butter and brown sugar, it was boring so I changed it up! Happy eating!

1 comment:

  1. Those look great! A lot of work, I know. My husband's grandmother used to make pasta all the time. The table where she rolled her dough wound up with a groove in it from all the rolling!

    Lynette - Etsy Blog Team



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