Roasted Butternut Squash & Chevre Ravioli With Shallots & Rosemary Pasta

Roasted Butternut Squash & Chevre Ravioli With Shallots & Rosemary Pasta
Ingredients :
Ingredients
2 egg, beaten
1 teaspoon salt
2 cups all-purpose flour
1/4 cup water
Directions:
In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or out 12" long sheets of dough to 1/8" thick, or the number 6 setting on a pasta machine. Cover sheets that are not being used with a towel so they do not dry out.

Roasted Butternut Squash & Chevre Ravioli With Shallots & Rosemary Ravioli

Ingredients:

Raviolis

Directions:

In a large 8+ quart pot, bring salted water to a boil.
Assemble the ravioli laying the sheets out, using approximately one tablespoon of butternut squash filling per ravioli with at least one inch between raviolis. Use water, seal the edges firmly before cutting. Drop the ravioli a few at a time in to the salted boiling until they float, approximately 2 minutes.

Roasted Butternut Squash & Chevre Ravioli With Shallots & Rosemary Squash

Ingredients:

Roasted Butternut Squash
1 small butternut squash cut in half lengthwise
1 tablespoon extremely fresh high phenol, high oleic, low FFA extra virgin olive oil

Directions:

Preheat the oven to 375.
On a parchment paper lined baking sheet, roast the butternut squash, cut side down, for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part.

While the Squash is roasting, make the pasta dough, if not using ravioli wrappers. Food Basics Flyer 27 June
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