Butternut squash ravioli

Butternut squash ravioli

Suggested material offered in store

Ingredients

Basic pasta recipe

3 cups semolina

4 eggs (extra large)

2 tablespoon olive oil

50 ml water or more depend of the size of eggs


Filling

450 gr butternut squash

50 gr breadcrumbs if necessary (if the squash is too soft)

3 eggs

80gr Parmesan

40 gr amaretti

Salt and pepper

 

Sauce

200 gr butter

8 sage leaves

 

 

 


Preparation

Preheat the oven at 350F

Cut and bake squash in oven for 40 minutes.

Cream squash in a food processor.

Add cheese, eggs, salt and a lot of pepper because the squash is very sweet.

Add breadcrumbs if necessary.

Crush amaretti and add to mixture.

Assemble the ravioli

Cook for 3-4 minutes in boiling water.

Melt the butter with the sage leaves in a baking dish.

Drain the ravioli, place in the sauce and sprinkle with parmesan cheese.


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