Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, lockdown butternut squash and ricotta ravioli, with tomato sauce. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Lockdown butternut squash and ricotta ravioli, with tomato sauce is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Lockdown butternut squash and ricotta ravioli, with tomato sauce is something which I have loved my whole life. They are nice and they look wonderful.
I made this ravioli recipe using the left-overs from my Butternut Squash Puree recipe that I posted a while back. I went through some trial and error with. A simple butter sauce lets the flavors of the filling shine, with a touch of nuttiness and crunch from toasted hazelnuts.
To get started with this particular recipe, we must first prepare a few components. You can have lockdown butternut squash and ricotta ravioli, with tomato sauce using 17 ingredients and 7 steps. Here is how you cook it.
Composition - Lockdown butternut squash and ricotta ravioli, with tomato sauce:
- Get 200 g 00 Pasta flour
- Get 2 eggs, medium or large, free range
- Take 1-2 tablespoons water, as required to bind the pasta dough
- Make ready extra flour for rolling pasta
- Get 1 small onion
- Prepare 1 clove garlic
- Take 1 small leek
- Take 1 small carrot
- Prepare 1/2 red pepper
- Take 1 tin chopped tomatoes
- Make ready 1 vegetable stock cube in 250ml water
- Prepare 1 tablespoon tomato puree
- Prepare Salt & pepper to season
- Take 1/2 a medium butternut squash (about 300g)
- Prepare 2 tablespoons olive oil
- Take 250 g ricotta cheese
- Get 1/3 of a fresh nutmeg, grated
A homemade ravioli from Delish.com is filled with a simple butternut squash filling for the most comforting dinner. In a large bowl, combine butternut squash puree, Parmesan, ricotta, and brown sugar. Lay one piece of dough out on a lightly floured surface. Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce, made with pasta dough from scratch and roasted garlic and butternut, tastes like heaven.
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 :)
The Best Butternut Squash Recipes on Yummly Roasted Mashed Butternut Squash, Roasted Butternut Squash Butternut Squash and Ricotta TartOn dine chez Nanou. pine nuts, ricotta cheese, garlic cloves, olive Butternut Squash Ravioli with Whiskey Sage Cream SauceMcCormick. You can use any kind of fresh ravioli you like to make this baked ravioli, but we find that a spinach and ricotta or four cheese filling works really well. Pour the pasta and sauce into a gratin dish and tuck in the basil leaves (reserving a few to finish). Divide the ravioli among shallow bowls, spoon the sauce on top and sprinkle with the cheese.
So that’s going to wrap it up with this special food lockdown butternut squash and ricotta ravioli, with tomato sauce recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
