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Ingredients
| eggs: 4 |
| all-purpose flour (unsifted): 3 1/2 cups |
| salt: 1 tsp |
| butternut squash: 1 |
| salted butter: 1 1/2 Tbl |
| whole nutmeg: 1/8 tsp |
| ground cinnamon: 2 dashes |
| granulated sugar |
| salt |
Butternut Squash Ravioli
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
60 min -
Servings
5 serving(s)
Tags
- Combine the eggs, flour, and salt. Knead by hand until the dough is smooth and elastic.
- Slice the squash in half and scoop out the seeds. Place halves cut-side down in 1/4" of water in a baking pan. Bake at 375 F for 40 minutes or until tender.
- Scoop out the cooked squash and mash well using a fork or potato masher. Add butter, nutmeg, and cinnamon. Season with salt and sugar to taste. Once cool, use immediately or refrigerate overnight.
- Fill the ravioli.
- Cook raviloli in boiling water for 5-7 minutes or until tender. Toss with butter and parmesan.