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Easiest Way to Make Yummy Lockdown butternut squash and ricotta ravioli, with tomato sauce

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Lockdown butternut squash and ricotta ravioli, with tomato sauce. I made this ravioli recipe using the left-overs from my Butternut Squash Puree recipe that I posted a while back. I went through some trial and error with. Goes with many different sauces: alfredo sauce, butter sauce, or even lightly tossed in sun-dried tomato oil.

Carefully drain the ravioli in a colander and return to the saucepan. Stir in the sun-dried tomatoes and Sweet ravioli with chocolate ganache and passion fruit sauce. I have fresh butternut squash ravioli, but I have no idea what to do with them. You can have Lockdown butternut squash and ricotta ravioli, with tomato sauce using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Lockdown butternut squash and ricotta ravioli, with tomato sauce

  1. It’s 200 g of 00 Pasta flour.
  2. You need 2 of eggs, medium or large, free range.
  3. Prepare 1-2 tablespoons of water, as required to bind the pasta dough.
  4. You need of extra flour for rolling pasta.
  5. You need 1 of small onion.
  6. Prepare 1 clove of garlic.
  7. It’s 1 of small leek.
  8. You need 1 of small carrot.
  9. You need 1/2 of red pepper.
  10. It’s 1 tin of chopped tomatoes.
  11. Prepare 1 of vegetable stock cube in 250ml water.
  12. You need 1 tablespoon of tomato puree.
  13. It’s of Salt & pepper to season.
  14. Prepare 1/2 of a medium butternut squash (about 300g).
  15. It’s 2 tablespoons of olive oil.
  16. It’s 250 g of ricotta cheese.
  17. It’s 1/3 of of a fresh nutmeg, grated.

Any recipes I should use them in? I've searched around and really only found suggestions for brown butter/sage sauce, which I guess would work, but I'd love some. Butternut Squash Ravioli made with WONTON WRAPPERS! You mash your roasted squash with creamy ricotta and salty Parm for a creamy-dreamy filling.

Lockdown butternut squash and ricotta ravioli, with tomato sauce instructions

  1. Preheat the oven to 180 Fan. For the pasta filling: Put your half of butternut squash (one whole squash sliced lengthways) into an ovenproof dish, drizzled with one tablespoon of oil, and some salt and pepper. Roast for 45 minutes to an hour. Then add the ricotta and cook for another 30 minutes until the squash is cooked. Remove from the oven and leave to cool slightly..
  2. Discarding the seeds and skin, take the flesh of the squash and add to a bowl with the ricotta, mix, add the grated nutmeg and salt and pepper, and then cover and leave to cool in the fridge. It should be cold for use so you can make this ahead..
  3. To make the pasta, add the pasta flour, and eggs to a bowl and mix until a dough is formed, you can add 1-2 tablespoons of water if required. Knead for 10 minutes until smooth. You can use a food processor to make the dough, or a Kenwood type mixer which can also do the kneading. I did use my mum's old Kenwood, which is wonderful and nice and easy for these jobs. Once it's nice and smooth, dust with a little flour, cover in clingfilm and leave to rest. It needs to rest for 30 minutes minimum..
  4. To make the tomato sauce, chop the onion, garlic, leek, carrot and red pepper finely. Add a tablespoon of oil to your pan and saute on a medium heat for 5-10 minutes until softened slightly but not browned. Add the tomatoes, puree, stock, and some seasoning, and leave to simmer for around 30 minutes. If it's too thick add some more water, or if not thick enough, leave to cook and reduce for longer..
  5. When everything is ready, use a pasta machine to roll out your dough. Divide your dough into two blocks, flatten slightly, and pass through on a low setting e.g. 1, which is the thickest. Gradually increase the setting so your pasta gets thinner. Each time you pass it through, dust with a little flour. Once you get to 7 or 8 on your machine, your pasta should be about right. You should now have a few nice sheets of pasta. I made the ravioli and had enough for some fresh tagliatelle too..
  6. Using a pastry cutter, cut out circles of pasta dough, approx 7cm diameter but you can vary depending on what you have. Add a teaspoon of the mix to each circle, brush half with water, and seal, bringing together with your fingers to create half moon shapes. Dust with flour and put to one side. If you want to freeze any of these, lay out flat in the freezer, for 30 minutes. After that they can be bagged up in portions..
  7. Cook your pasta for 2 minutes in boiling salted water. To serve, combine with some of the sauce, and top with parmesan and some black pepper, to taste. Bloomin' lovely :).

You fill those little wonton guys with squash mixture, seal 'em up, boil to soft goodness, and then serve with your sauce of choice. How to make Butternut Squash Ravioli Filling. These amazing gluten-free ravioli are stuffed with a mixture of butternut squash and spinach that doesn't use any dairy! To serve: top the ravioli with your sauce of choice (it's great with pesto, red sauce or plain old dairy-free butter), fresh herbs and. You can use any kind of fresh ravioli you like to make this baked ravioli, but we find that a spinach and ricotta or four cheese filling works really well.

Easiest Way to Make Yummy Lockdown butternut squash and ricotta ravioli, with tomato sauce

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