Butternut squash roasted with a drizzle of olive oil and sprinkled with salt in pepper is simple and tasty. Roasting brings out the flavor. There are so many ways to enjoy this wonderful vegetable but today; we are turning it into pasta.
Although I haven’t tried it acorn or carnival squash should substitute without any issues. Heck even pumpkin would probably be pretty good. Let me know if you start to experiment.
If you scroll through this recipe, you might think I’ve lost my mind because there are a lot of steps. My husband and I worked together and it probably took us less than 2 hours. But before you give up, 2 hours worth of effort made about 10 individual servings. If you have more hands at home, get everyone involved it won’t take as long with more helpers.
My individual servings were between 4-6 raviolis. Doesn’t sound like a lot but add homemade garlic bread and roasted asparagus (or any other veggie) and you have a full meal.
Don’t pass up this opportunity to make homemade raviolis, your efforts will be rewarded. Your guests will be amazed and impressed and you might just get the kiddos to eat their veggies.
Oh! and since you’ve already dug out the pasta machine and all the other ingredients…double the recipe and make some extra meals. I had no issues when I froze mine. (Just flash freeze them on a baking sheet in a single layer, after they are good and frozen, store them in an air tight container. They’ll be ready for the next time. Just remove what you need from the freezer 30-60 min before you want to cook them.)
Pasta Recipe: (free printable 3×5 recipe card)
Make a triple batch of homemade pasta following my recipe for each butternut squash. Any left over dough can be used to make spaghetti or fettuccine.
Keep the pasta covered, when your not working with it, to keep it from drying out
- Peel 1 (~2 lbs) butternut squash and in half lengthwise; remove the seeds
- Cut into 1 inch cubes and place in a baking dish
- Add 1 tsp each of salt and black pepper
- 3-4 tbsp ghee (or butter, olive oil, lard)
- Mix well to coat the butternut squash
- Place in a 400º oven and bake for 30-45 minutes, the squash is done when it is soft like a baked potato
- Toss the squash about 1/2 through the baking process
While the squash is roasting, begin preparing the filling:
- Finely chop about 2 cups of fresh spinach and place in a mixing bowl
- Add 1/8 tsp of nutmeg and 1/4 tsp cinnamon
- Add 4 oz of chopped cream cheese or mascarpone
- Add 1/4 cup of pecorino romano or parmesean cheese
- Lightly toss and place aside
After the roasted squash is done:
- Mash the squash like are making mashed potatoes (using beaters, food processor, or ricer)
- Add the spinach filling and mix well. The heat of the squash will slightly wilt the spinach and soften the cheese
- Let sit for a few minutes while you set up the pasta machine and your work surface
Building the Ravioli:
- Split the dough into 4-6 even pieces
- Roll each section using a pasta machine. If you don’t have a pasta machine; scroll to the bottom of my “How to make pasta” blog post for instructions how to make pasta without a machine
- On my machine I use setting 1,3,5 and 7. Your settings may differ a little, so test your settings with a small piece of dough. Generally, 1 is the thickest setting; the higher the number the thinner the pasta
- Working in an assembly line fashion, roll all the dough on 1
- Change the setting and roll the dough on 3. Repeat until all dough is rolled on each setting
The dough will get longer as you continue to roll the dough. Do not just jump to the smallest setting because your dough will be to thick and the machine will “chew” up your dough
- Make sure your machine and work surface have enough flour to keep the dough from sticking
- Once you have a long stretch of dough it’s time to start building the ravioli (top picture)
- Spoon about 1 tbsp of the filling onto the pasta. (I used a small cookie scoop) (middle left)
- To help the dough “stick”, brush egg wash (water, milk, or cream) directly on the dough
- Brush in both horizontal and vertical directions (middle right)
- Lay the second dough on top of the dough you just prepared. Cup your hands around each dollop of filling; pushing out the air, flatten and press to seal the dough
- Cut each one into a ravioli shape. Cut into squares or use a glass or cookie cutter for a circle
- Place on floured surface while you finish making the rest of the ravioli (bottom picture)
Run any left over dough through the spaghetti or fettuccine setting on your pasta machine
Bring a large stock pot of water to a boil:
- Add 1 tbsp salt to the water
- Once the water is a roaring boil, place 6-8 of the ravioli into the pot. The pasta will float to the top when done (~ 3-5 minutes)
- Cook in small batches so the ravioli doesn’t stick
- Remove pasta and drain
- Promptly serve with your favorite sauce or topping
I make one “plate” at a time and serve buffet style so each person gets hot raviolis.
In a skillet I added:
- about 1 cup of chopped, roasted chicken (I used leftover)
- 1/4 medium onion (chopped)
- 1/3 cup dehydrated mushrooms
- 1/2 cup milk
- 1/2 cup of pecorino, romano, or parmesan cheese
Simmer until you have the consistency of fettuccine sauce. Pour over the cooked ravioli. Serve hot.
Other Recipe Suggestions:
- Just add butter and parmesan
- Use pesto instead of “sauce”
- Make homemade fettuccine sauce
- Add to a soup
- Flash freeze, then store in the freezer for another meal
Hope you enjoy this recipe. The raviolis were so filling I could only eat 3. This is a great way to get the family involved. My six year old nieces loves to work the pasta machine. When the dough gets long you will need multiple hands to move the dough.
In my house growing up, my mom covered every table with a clean sheet and sprinkled flour on the sheet to keep the dough from sticking. Once all the work was done, it made clean up easy. Just shake the sheet outside, then throw it in the washing machine.
As I said in the beginning, I know it’s a lot of steps, but I hope you don’t let the deter you.
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