Butternut Squash Ravioli
Prep Time: 1 hour
Total Cook Time: 50 minutes
Servings: 2 servings
Ingredients
- 10 oz of butternut squash, chopped
- 1 tbsp of extra virgin olive oil
- 1 tsp of rosemary whole
- ½ tsp of garlic granulates
- ½ tsp of sea salt
- ½ tsp of pepper black ground
- 1 tbsp of mascarpone cheese
- 1 ¼ cup of flour + some extra flour that will help with the kneading process
- 2 eggs
- 1 oz of butter
- ¼ tsp of sea salt
- 1 tsp of thyme
Directions/Instructions:
- Add the squash to a baking tray and drizzle with extra virgin olive oil
- Season with salt, black pepper, rosemary and granulated garlic
- Cook for 40 minutes in a preheated oven, set to 375F
- When ready - add to a blender and add in the mascarpone
- Blitz until smooth and set aside
- To prepare the dough: Add the flour and eggs to a food processor and blitz until it all comes together
- Flour your surface and knead the dough for about 5 minutes
- Cover with cling film and let it stay in the fridge for about 30 minutes
- When ready - take it out and cut in half
- Using a rolling pin, on a floured surface, roll the two halves into thin layers
- Using a ravioli set, cover it with the first slice
- Place filling in each slot and cover with the other flat pasta sheet
- Cut and seal the ravioli with a fork on all sides
- Cook them in boiling water for about 2 minutes and drain
- In a hot pan, add butter, salt and thyme
- As soon as the butter melts, add in the cooked ravioli and cook for a minute
- Serve with the sauce, and sprinkle with pine nuts and fresh parsley