Easy Butternut Squash Ravioli
Homemade ravioli. They are simple to make (I promise). They taste fresher than anything you’ll buy in the store. And you’ll impress your guests (or your spouse, or even just yourself). So let’s get on with it!First of all, you can make homemade pasta dough, roll it out, and cut it to size if you want. I’m not usually that organized or patient, so I use wonton wrappers. I really like how thin and light they are, giving you a delicate pasta to hold your filling instead of something dense.Next, make the filling. I like a really simple combination of equal parts cooked butternut squash and ricotta (I used part skim, but use whatever version you like), then I simply add some shredded Parmigiano Reggiano cheese, salt, pepper and nutmeg. BTW, the best way to get authentic nutmeg taste is to buy whole nutmegs and grate them with a Microplane Zester. Stir that all together well then you’re ready to start assembling.Lay out wonton wrappers on a cutting board and spoon a small amount (1 tablespoon and I think a small ice cream or cookie scoop works great for this) onto the dough.Next you’ll need to use a pastry brush to wet the outside edges of the wrappers with the filling on them……then carefully lay another wrapper on top and seal the edges. This is, I swear, the only part that takes a little finesse. Seal down one corner, then work your way around the filling, pressing out air as you go until all four edges are sealed.Lay them all on a baking sheetÂ lined with parchment paper or wax paper and then pop the whole thing into the freezer. When the ravioli are all frozen, you can put them into a plastic bag or container together without risking them sticking together. Now, I’ve only showed you the process thus far today in case you want to make these ahead and be ready to cook them in the upcoming recipe with me. I think they are much easier to cook from frozen, so if you’re joining me in making them for dinner with brown butter and sage sauce, get those ravioli made soon!
Butternut Squash Ravioli
1 pound butternut squash, cooked
1 pound ricotta cheese, whole or part skim
1/2 cup Parmigiano Reggiano cheese, grated
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
96 egg roll wrappers (2 packages of small square wonton skins)
In a medium bowl mash the cooked squash and combine with the ricotta and Parmigiano; add salt, pepper and nutmeg and stir together. To form ravioli, place one tablespoon of filling on a wonton wrapper. Wet edges of wonton wrapper and top with a second wonton srapper, pressing out any air in the center as you seal. Lay in single layers on baking sheets and freeze. Once frozen, store in a covered container or plastic bag until ready to cook.
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