BUTTERNUT SQUASH AND BLUE CHEESE RAVIOLI

BUTTERNUT SQUASH AND BLUE CHEESE RAVIOLI
BUTTERNUT SQUASH AND BLUE CHEESE RAVIOLI

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • FILLING

  • 1

    small butternut squash

  • 1

    ounce blue cheese

  • 1/4

    teaspoon sea salt

  • 1/2

    teaspoon black pepper

  • PASTA

  • 1 1/2

    cups white whole wheat flour or unbleached all-purpose

  • 1/4

    teaspoon sea salt

  • 2

    large eggs

  • 3

    tablespoons water

  • SAUCE

  • 1

    tablespoon butter

  • 1

    tablespoon olive oil

  • 2

    shallots, sliced

  • 5-6

    sage leaves, minced

Directions

Preheat oven to 425˚. Slice butternut squash in half and remove seeds. Place cut-side down in a roasting pan and fill with water, about ¼” up the side. Roast until butternut squash is tender, 35-45 minutes (depending on size.) Remove from oven and let cool slightly. While butternut squash is baking, Combine whole wheat flour and ¼ teaspoon salt on a clean surface. Make a well, add two eggs, and 3 tablespoons of water. Using a fork, whisk eggs and slowly begin to incorporate flour. Continue to incorporate flour and a paste will soon form. Continue to mix (eventually ditching the fork for your hands) and knead dough into a smooth ball. Let sit for 20-30 minutes. Once ready to assemble, scoop out butternut squash and measure about 1½ cups and place in a bowl. Add blue cheese, salt, and pepper; stirring until mixture is well combined. Using a pasta attachment or rolling pin, roll out pasta. Pasta should be thin but still hold together. Measure out ravioli (if you have a cutter). Spoon mixture 1 hefty tablespoon for each ravioli. Fold dough over and crimp. Bring a pot of water to a boil. Adding 3-4 ravioli at a time, cook until ravioli float to the top (5-6 minutes.) Remove and continue with remaining ravioli. Melt butter with olive oil in a large pan. Add shallots and cook until soft, 5-6 minutes. Toss the sage into the pan, along with the cooked ravioli, and cook for 1-2 minutes until everything is well combined.

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