Oh new love of my life, butternut ravioli. I can almost still taste you. Yum. I can't wait til lunchtime when I can demolish the rest of you. I have been waiting for a while to make this but ohhh it was worth it. Did it really take 3 hours to cook... almost... but totally worth it. And I have a plan for next time, make puree in batches and freeze them, make dough in batches and freeze them, makes for a quick installation time of less than an hour for this recipe. Plus it will likely take much less time now that I have a handle on it. Plus the Rays game was on, so there were moments I was leaning over the kitchen counter to watch a play. Anyhow - enough for excuses lets get to the instructions and pictures. Click the links in the ingredients to get the recipes for the components.
- roasted butternut squash puree
- whole wheat pasta dough
- pink sauce
- 1T butter
- 1/2 sweet vidalia onion
- 3 cloves garlic
- 3T heavy cream
- 3T parmigiana romano shredded cheese
- pinch of nutmeg
- Start out by throwing the butter, onion and garlic to sautee in a pan over medium heat
- After a few minutes and the onion is translucent throw in the puree and mix well
- Once the puree has dried up a bit, after 3-5 minutes go ahead and add the cream
- Mix the cream in well and cook for about 3 more minutes.
- Remove from heat.
- Add in the cheese and nutmeg to taste and continue mixing well
- Cool completely
- Once the filling has cooled, scoopy it into your pasta dough cuts and seal the edges completely
- Once your raviolis have been filled and sealed, let it sit about 5 minutes before boiling
- Carefully place your raviolis into boiling salted water
- Within 3-4 minutes the raviolis will pop up indicating that they have completed cooking, remove and drain completely.
- Heat up your pink sauce and serve over the raviolis.
- Enjoy :)
mmmm, I want to try this now!
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