Butternut Squash Ravioli

Ingredients

Yield:

 

• Pasta Dough Ingredients

  • 700g All-purpose flour
  • 300g Semolina flour
  • 730g Egg yolk
  • 10ml Olive oil
  • 10g Salt

• Butternut Squash Filling Ingredients

  • 500g Butternut squash
  • 125ml Smooth ricotta, drained
  • 4ml Salt
  • 1ml Pepper
  • 125ml Unsalted butter

Preparation

Difficulty:

Medium 

 

1. Preparation for Pasta

   1. Mix flour and salt in a large bowl and make a well.
   2. Add yolk and oil, then slowly combine with hands until brought together.
   3. Remove from bowl and kneed on counter top for 2-4 minutes until smooth.
   4. Wrap in plastic and let rest for 1 hour.
   5. Cut into 4 equal pieces.
   6. Feed the pasta on a pasta machine from highest to lowest (feed in 1 number less each time).

2. Preparation for Butternut Squash Filling

   1. Cut the squash in lengthwise and place them on a parchment paper facing the inside down and roast them in the oven at 425 degrees Fahrenheit for about 45 minutes.
   2. Once the squash cools down a bit to a warm temperature add the ricotta, add the unsalted butter, salt and pepper.
   3. Put the mixture in to a piping bag then set aside

3. Preparation for Building the Ravioli

   1. Flour the ravioli mold then lay the sheet of pasta on it then press with the former.
   2. Once the one side is pushed down, pipe the mix in to the pasta then cover with the flat sheet of pasta.
   3. Roll the mold with rolling pin to obtain the clean edges.
   4. Flip the mold then separate all the ravioli.