Wednesday, May 18, 2011

Roasted Butternut Squash Ravioli in Pink Sauce

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.

  1. Start out by throwing the butter, onion and garlic to sautee in a pan over medium heat
  2. After a few minutes and the onion is translucent throw in the puree and mix well
  3. Once the puree has dried up a bit, after 3-5 minutes go ahead and add the cream
  4. Mix the cream in well and cook for about 3 more minutes.
  5. Remove from heat.
  6. Add in the cheese and nutmeg to taste and continue mixing well
  7. Cool completely
  8. Once the filling has cooled, scoopy it into your pasta dough cuts and seal the edges completely 
  9. Once your raviolis have been filled and sealed, let it sit about 5 minutes before boiling
  10. Carefully place your raviolis into boiling salted water
  11. Within 3-4 minutes the raviolis will pop up indicating that they have completed cooking, remove and drain completely.
  12. Heat up your pink sauce and serve over the raviolis.
  13. Enjoy :)

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