Veggie Video: Butternut Squash and Pear Ravioli with Rosemary Sauce RecipeTweet
- 2 cups of Whole Wheat flour
- 3 eggs
- 1/2 teaspon Salt
- 1 Butternut Squash
- 1 Large Pear, peeled and diced
- 1/4 Teaspoon Chili Powder
- 1/4 Cup Parmesan Cheese, grated
- 4 Tablespoons Butter, unsalted
- 2 Teaspoons Fresh Rosemary, chopped fine
Let’s Get Cooking:
Place the flour on a table in a mound and make a well in the center. Put the eggs and salt into the well.
Mix the eggs together with a fork a little at a time.
Once you have incorporated all of the flour together with the egg, use your fingertips to blend the mixture together well. (If the dough seems too dry, add a little more egg to the mixture.)Once well mixed, form a ball with the dough mixture.
Knead the pasta dough, pushing down and away from you with the palm of your hand. Turn the dough ninety degrees, fold the dough over on itself, and push down and away again. Continue this for about 7 minutes or until the dough is smooth.
Cut the dough into 3 equal sections. Form each section into a ball. Cover the dough balls with a towel and let rest for about 15 minutes
Now we will roll out eat dough ball with a rolling pin (or a pasta machine if you have one). Flatten each dough ball until the dough is about 1/16th of an inch thick.
Cut out your ravioli circles with a cookie cutter and place to the side.
Now, let’s focus on the ravioli filling.
Preheat the oven to 350 degrees. Cut the squash in half lengthwise and scoop out the seeds. Place the squash flesh side down on a cookie sheet lined with aluminum foil. Roast the squash for about 45 minutes or until the flesh is easily pierced with a fork. Let cool slightly and scoop out the flesh.
Place the cooked squash into a large fry pan and cook over medium heat. Cook for about 10 minutes. Remove from heat and place in a large bowl.
To the squash, add the cheese, chili powder, and diced pear. Mix well and add salt and other desired spices for taste.
Time to fill our ravioli!
Place about a tablespoon of filling into each ravioli cut out. Do not overfill or you will have trouble sealing the edges of the pasta.
Brush the edges of the pasta with water. This will help the ravioli to have a tight seal and not break when boiled.
Place another ravioli cut out over top to create the bottom of the pasta.
Cook the ravioli in salted boiling water for 3 to 4 minutes.
Our last step is to make the sauce!
Melt the butter in a small sauce pan. Add the chopped rosemary and cook for 1 minute. Set aside.
Place a serving of ravioli into a bowl and spoon the rosemary sauce over the ravioli.
Enjoy your homemade ravioli! YUMMMM!