Butternut squash ravioli
Suggested material offered in store
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
450 gr butternut squash
50 gr breadcrumbs if necessary (if the squash is too soft)
40 gr amaretti
Salt and pepper
200 gr butter
8 sage leaves
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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