Butternut Squash Ravioli!

Butternut Squash and Sage Ravioli is the second in my Ravioli Series!

Recipe:

Ingredients/Shopping List:

• 1 batch Ravioli Pasta Dough
•  1 small/medium butternut squash
•  1/3 cup fresh sage, minced and divided
• Splash of olive oil
• Salt and Pepper to taste

Procedure:

Preheat oven to 350°.

Peel and seed your squash and cut into half inch cubes. (It doesn’t make too much of a difference exactly what size they are as long as they are fairly even.)

Toss the squash with half the sage sage, olive oil, salt and pepper. Spread squash onto rimmed baking sheet in one layer. Place in the oven for 20-40 minutes, checking every five minutes. When squash is fork tender, remove from oven to cool.

While these are cooling, begin prep on your pasta. Add the remaining sage into the dough as it comes together to make a seamless flavor parade. When you get to the Wait For The Dough To Rest step, toss the squash into your blender or food processor. Blend to make a smooth paste. Add olive oil if you need to thin it out, but the thicker the better.

Roll out your pasta and make ravioli! Use a teaspoon or two of your squash mixture, lay another sheet on top, and cut out and crimp the ravioli!

It’s basically ready! Toss each fresh ravioli into boiling water and use a slotted spoon to remove them when they start to float!

(For a more detailed cooking and/or freezing explanation, check out the Sweet Potato Ravioli page!)

Then eat them. Because they’re tasty.

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 My Story:

What could be better than butternut squash and sage together? I found a recipe once for a butternut sage pasta once and haven’t looked back. The combination is lovely.

A couple of notes: Depending on the size of your squash, this can make quite a lot of squash puree. That can be great! Just be ready to make a lot of ravioli or use it for other things too. Pasta sauce? Pizza sauce? A quick Google search just gave me Butternut Squash Cupcakes with Maple frosting, Butternut Squash Risotto, and a mac and cheese base alternative! You can basically use it in place of pumpkin whenever you like too!

For those of you who follow my blog, you know it’s been a while since I’ve posted. If you know theater, it’ll all make sense- I was in tech.

If you don’t know theater, Tech is a wondrous time that can happen anywhere from a day or two to a month where some of us spend upwards of sixteen hours a day working in a dark room. And I love it! But my posting suffered. I don’t go back into tech for over a month though, so expect more!

Also, eat these ravioli. I was satisfied with how they turned out.

Now there are only two flavors left in the Ravioli Series. Can you guess what they are?

You’re right! There’s only one way to know for sure. Stay tuned!

Do you have thoughts on the other two? Do you have exciting uses for Butternut Squash Puree? Will you be making this for dinner this weekend? Let me know! Type up a quick comment below- it’s always nice to hear from you all!

Be Healthy.

-Peter