Description
- Make homemade butternut squash ravioli with brown butter pecan sauce for an unforgettable autumn-inspired dish.
Ingredients
Scale
- For the Ravioli Dough
- 2.5 cups all-purpose flour
- 2 eggs
- ½ cup hot water
- ½ teaspoon salt
- For the Butternut Squash Filling
- 2 cups butternut squash puree
- 1 tablespoon brown sugar
- ¼ teaspoon ground nutmeg
- ½ cup Parmesan cheese, grated
- Salt and pepper to taste
- For the Roasted Butternut Squash and Brown Butter Pecan Sauce
- 2 cups butternut squash, cubed
- 1 tablespoon olive oil
- 3 tablespoons fresh thyme (divided)
- Salt and pepper to taste
- 4 tablespoons butter
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- ½ cup pecans, toasted
Instructions
- Making Fresh Ravioli Dough
- In a large mixing bowl, combine the flour and salt.
- In a separate bowl, whisk the eggs and hot water together.
- Gradually add the egg-water mixture to the flour, mixing until it forms a cohesive dough.
- Knead the dough on a lightly floured surface until it is firm and smooth, ensuring it’s not too sticky or too dry.
- Shape the dough into a ball, wrap it in plastic, and let it rest at room temperature for 1 hour to allow the gluten to develop.
- Preparing the Butternut Squash Filling
- If your butternut squash puree is watery, drain it using a paper towel and a strainer to remove excess liquid.
- In a bowl, combine the puree with brown sugar, nutmeg, and Parmesan cheese. Season with salt and pepper to taste. Mix well and set aside.
- Rolling and Filling the Ravioli
- Divide the dough into two equal portions. On a floured surface, roll out each portion into thin sheets. Ensure both the dough and rolling pin are lightly floured to prevent sticking.
- Place one sheet over a floured ravioli mold, pressing gently into the indentations.
- Add a small spoonful of the filling into each mold, ensuring not to overfill. Cover with the second sheet of dough.
- Use a rolling pin to press over the mold, sealing the edges and removing air pockets. Trim any excess dough from the edges.
- Carefully release the ravioli from the mold.
- Cooking the Ravioli
- Bring a large pot of salted water to a boil. Cook the ravioli for 5 minutes, then drain and set aside.
- Alternatively, freeze uncooked ravioli on a baking sheet. Once frozen, transfer to a freezer-safe bag for later use.
- Making the Sauce
- Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, 1 tablespoon of thyme, salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for 30 minutes.
- In a skillet, melt butter over medium heat, cooking until it browns slightly (about 4-5 minutes). Remove from heat and stir in balsamic vinegar and lemon juice.
- Add the cooked ravioli to the skillet, gently coating them in the browned butter sauce.
- Assembling the Dish
- Transfer the ravioli to a serving plate. Top with roasted butternut squash, toasted pecans, and remaining fresh thyme. Serve immediately and enjoy!
- Prep Time: 1 hour
- Cook Time: 45 minutes
Nutrition
- Serving Size: 4 (about 8-10 ravioli per serving)
- Calories: 450 kcal per serving
Keywords: #ButternutSquash #HomemadeRavioli #ComfortFood #FallRecipes #PastaLovers #VegetarianDelight #DinnerPartyIdeas #SeasonalCooking #BrownButterSauce #CreativeCooking