Best 6 Ravioli With Creamy Squash Sauce Recipes

BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
• Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
• Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
• Fill a deep pot with lightly salted water and bring to a boil.
• To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
• Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
• To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

RAVIOLI WITH CREAMY SQUASH SAUCE

Steps:

• Cook ravioli according to package directions. Meanwhile, in a Dutch oven, saute garlic in butter for 1 minute. Add squash and spinach; cook 2-3 minutes longer or until spinach is wilted. Stir in cream, broth and salt. Bring to a gentle boil; cook for 6-8 minutes or until slightly thickened., Drain ravioli; add to squash mixture. Toss to coat. Sprinkle with walnuts.

WHOLE WHEAT BUTTERNUT SQUASH RAVIOLI WITH CREAMY SAUCE

Steps:

• Dough:.
• Mix both flours and salt together in a large bowl.
• Make a well in the center of the dry mix and crack all three eggs in the well.
• hand-knead dough or use a dough attachment on a mixer.
• If dough is too sticky to handle, add more flour until it is manageable.
• Roll out dough and cut into two pieces.
• Run pieces through a pasta machine, flattening each piece into a long sheet.
• Let them dry for 10 minutes, dusting the top and bottom with flour.
• Filling:.
• While dough is drying, boil butternut squash in water until it is completely soft and easy to mash.
• Mash the squash in the pot.
• Saute the onion until caramelized and add it to the mashed squash.
• Add cheese and spices, and mix until blended well.
• Ravioli:.
• Using a small spoon, scoop the filling in small dollops on one of the pasta sheets, placing each on 2 inches away from one another and at least 1/2 inch away from the edge of the pasta sheet. This should yield around 20 ravioli.
• When they are done, take the second sheet of pasta and lay it over the first sheet and the filling, making sure the sheet is not tightly lain over the filling, but rather draped over.
• Press down on the edges of the filling of each small lump, defining each ravioli placement.
• Use a pasta cutter to separate each ravioli from one another.
• Bring a large pot of water to a boil.
• Drop around 6 ravioli at a time into the pot. When they rise to the surface they're done.
• Take them out and place them on a baking sheet.
• Turn the oven on to 375 and place the pasta in the oven.
• Sauce:.
• While pasta is warming, place milk into a sauce pan.
• Mix corn starch and vegetable stock together.
• Heat milk until it reaches a steady simmer.
• Add the stock mixture to the milk.
• Add spices and whisk until the mixture is smooth.
• Put on VERY low heat.
• Cut each cherry tomato in half and saute for 1-2 minutes on high in a frying pan.
• Assembly:.
• Take the ravioli from the oven and put on a plate.
• Whisk the sauce one last time and drizzle over the ravioli.
• sprinkle the cherry tomatoes on top.
• Enjoy!

BUTTERNUT SQUASH RAVIOLI WITH HAZELNUT SAUCE

Steps:

• Preheat oven to 350°F Lightly oil a baking sheet.
• Cut the squash in half through the stem and lay the halves cut side down on the oiled baking sheet.
• Bake 50-60 minutes, until easily pierced with a knife.
• Remove from oven and set aside to cool. Scoop out seeds and fibers and discard, then spoon the flesh into a mixing bowl. Mash squash with a potato-masher until smooth, then add breadcrumbs, 2 tablespoons Parmesan, honey, thyme, rosemary, chopped sage, and orange zest.
• Mix thoroughly and season with salt and pepper.
• Warm the olive oil and nut oil over medium heat in a small frying pan and add hazelnuts or walnuts.
• Cook, stirring often, about 3 minutes, or until nuts are golden.
• Transfer nuts to a plate and set aside.
• Melt butter in a medium saucepan until it turns brown and begins to smoke, 3-4 minutes.
• Remove immediately from heat, add nutmeg, and set aside.
• Place a pasta sheet on a lightly floured work surface.
• Spoon mounds of filling on the sheet about 1 1/2 inches apart (the number of mounds you make will depend on the size of the pasta sheets you use).
• Lightly mist the mounds with a spray mister filled with water, then place a second pasta sheet over the first, covering the filling mounds, and pressing firmly around the edges and between the mounds to seal.
• Using a fluted cutting wheel or knife, cut between the rows of ravioli.
• Repeat with remaining sheets of pasta and filling.
• Bring a large pot of salted water to a boil.
• Add ravioli and cook until tender, 2-3 minutes.
• To serve, reheat the browned butter. Drain ravioli and place in warmed serving bowl.
• Toss with butter, sprinkle with hazelnuts and 1/4 cup Parmesan.
• Serve immediately.

BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Rub squash down with 1 tablespoon olive oil and place on a baking sheet. Cut the tops off of each clove of garlic, rub with oil, and wrap in foil. Place on the baking sheet.
• Roast in the preheated oven until squash and garlic cloves are soft and browned, about 30 minutes.
• Remove squash and garlic from the oven. Remove the garlic skin and transfer to the bowl of a food processor. Add squash along with ricotta, grated Parmesan, brown sugar, and salt for filling. Blend into a thick paste. Transfer to a bowl, cover, and set in the refrigerator until cool.
• While squash is roasting, whisk semolina, all-purpose flour, and salt for pasta together in a bowl. Dump onto a counter and push flour into a mound. Dig a well in the center. Crack eggs into the well and add 2 tablespoons olive oil. Start folding flour and egg onto each other; continue kneading and folding until it comes together as a dough. Add more flour or oil if it is too wet or dry, respectively. The final product should look smooth, and the dough should bounce back if you press your thumb into it. Cover with plastic wrap and let rest for 30 minutes.
• If you have a pasta maker, pass the pasta through to make a pasta sheet about the thickness of a dime. If not, get to work with a roller on a lightly floured surface. Make several sheets.
• On one sheet, dollop about 2 tablespoons of squash filling 2 inches apart. Place another sheet over top and press the dough down around each lump of filling. Try to keep it tight, as you don't want a lot of air in the interior. But don't go too close, or you'll have filling trapped between pasta layers and ruin the seal. Use a ravioli stamp to stamp out and seal each ravioli. Set aside.
• In another pan, heat a thin layer of canola oil over medium heat. Working in batches, fry sage leaves until dark green and crispy. Remove to paper towel-lined plate to strain grease. Set aside.
• Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Reduce heat to medium-low. Stir in tarragon, thyme, and salt.
• While sauce is being prepared, bring a pot of lightly salted water to a rolling boil. Add raviolis and boil until they float, about 5 minutes. Drain and plate.
• Ladle butter sauce over pasta and garnish with fried sage. Sprinkle with shredded Parmesan cheese and serve immediately.

BUTTERNUT SQUASH RAVIOLI WITH ALFREDO SAUCE

Steps:

• Cook ravioli as directed on package, omitting salt; drain.
• Meanwhile, heat pasta sauce. Serve ravioli topped with sauce and nuts.