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Halve it in the tray, discarding the skin and seeds. Pick, finely chop and add the basil leaves, then mash it all with the ricotta, scraping up any sticky bits from the tray. Taste, season to perfection, and cool.
Lockdown butternut squash and ricotta ravioli, with tomato sauce cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Lockdown butternut squash and ricotta ravioli, with tomato sauce dishes that you simply make.
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Composition of Lockdown butternut squash and ricotta ravioli, with tomato sauce:
- You need 200 g - 00 Pasta flour
- You need 2 of eggs, medium or large, free range
- Take 1-2 tablespoons - water, as required to bind the pasta dough
- Prepare of extra flour for rolling pasta
- Require 1 of small onion
- Give 1 clove - garlic
- Give 1 of small leek
- Need 1 of small carrot
- Prepare 1/2 - red pepper
- Give 1 tin chopped tomatoes
- Provide 1 - vegetable stock cube in 250ml water
- Give 1 tablespoon for tomato puree
- Require for Salt & pepper to season
- Prepare 1/2 of a medium butternut squash (about 300g)
- Need 2 tablespoons - olive oil
- Make ready 250 g - ricotta cheese
- Require 1/3 - of a fresh nutmeg, grated
Cook butternut squash ravioli according to box instructions. Using a skimmer or a slotted spoon, transfer the ravioli to the pan with the pasta sauce. Repeat to cook the remaining ravioli. Divide the ravioli and sauce among individual bowls.
Lockdown butternut squash and ricotta ravioli, with tomato sauce how to cook:
- Preheat the oven to 180 Fan. For the pasta filling: Put your half of butternut squash (one whole squash sliced lengthways) into an ovenproof dish, drizzled with one tablespoon of oil, and some salt and pepper. Roast for 45 minutes to an hour. Then add the ricotta and cook for another 30 minutes until the squash is cooked. Remove from the oven and leave to cool slightly.
- Discarding the seeds and skin, take the flesh of the squash and add to a bowl with the ricotta, mix, add the grated nutmeg and salt and pepper, and then cover and leave to cool in the fridge. It should be cold for use so you can make this ahead.
- To make the pasta, add the pasta flour, and eggs to a bowl and mix until a dough is formed, you can add 1-2 tablespoons of water if required. Knead for 10 minutes until smooth. You can use a food processor to make the dough, or a Kenwood type mixer which can also do the kneading. I did use my mum's old Kenwood, which is wonderful and nice and easy for these jobs. Once it's nice and smooth, dust with a little flour, cover in clingfilm and leave to rest. It needs to rest for 30 minutes minimum.
- To make the tomato sauce, chop the onion, garlic, leek, carrot and red pepper finely. Add a tablespoon of oil to your pan and saute on a medium heat for 5-10 minutes until softened slightly but not browned. Add the tomatoes, puree, stock, and some seasoning, and leave to simmer for around 30 minutes. If it's too thick add some more water, or if not thick enough, leave to cook and reduce for longer.
- When everything is ready, use a pasta machine to roll out your dough. Divide your dough into two blocks, flatten slightly, and pass through on a low setting e.g. 1, which is the thickest. Gradually increase the setting so your pasta gets thinner. Each time you pass it through, dust with a little flour. Once you get to 7 or 8 on your machine, your pasta should be about right. You should now have a few nice sheets of pasta. I made the ravioli and had enough for some fresh tagliatelle too.
- Using a pastry cutter, cut out circles of pasta dough, approx 7cm diameter but you can vary depending on what you have. Add a teaspoon of the mix to each circle, brush half with water, and seal, bringing together with your fingers to create half moon shapes. Dust with flour and put to one side. If you want to freeze any of these, lay out flat in the freezer, for 30 minutes. After that they can be bagged up in portions.
- Cook your pasta for 2 minutes in boiling salted water. To serve, combine with some of the sauce, and top with parmesan and some black pepper, to taste. Bloomin' lovely :)
Sprinkle with Parmesan, garnish with basil or fried sage leaves and serve. Recipe courtesy of Giada De Laurentiis I have fresh butternut squash ravioli, but I have no idea what to do with them. Any recipes I should use them in? I've searched around and really only found suggestions for brown butter/sage sauce, which I guess would work, but I'd love some alternate suggestions. The roasted butternut squash ravioli with cream sauce is very rich and filling so I tend to make the sides light.
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