Beer makes batters better, meat more tender, and sauces more flavorful.
Butternut Squash Ravioli
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- #29471
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
15 ounces durum flour
15 ounces high-gluten bread flour
1 teaspoon salt
4 eggs
1/4 cup olive oil
3/4 cup water
3 butternut squash, roasted, pureed
3/4 cup fat-free ricotta cheese
1/4 cup Parmesan cheese
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon black pepper
salt, to taste
1/2 cup bread crumbs
egg wash as needed
10 navel oranges
1 fennel bulb, diced
2 celery stalk, diced
1/2 gallon fresh orange juice
1/2 cup roasted garlic puree
1/2 cup balsamic vinegar
2 tablespoons fresh sage, julienne cut
2 tablespoons orange peel, julienne cut and blanched
1 cup chicken stock
directions
Prepare pasta dough by mixing flours and salt. Add eggs and oil, then water, mixing until smooth. Knead. Allow to rest for 1 hour.
Mix squash puree, cheeses, cinnamon, nutmeg, pepper and salt. Mix in bread crumbs. Place in pastry bag.
Using pasta machine, roll out pasta. Lay out 2 pasta sheets, cut to 12-inches by 6-inches. Pipe 1 Tbsp. filling into 2 inches of space, 3 across, 6 down.
Brush second pasta sheet with egg wash, then carefully lay over bottom sheet. Cut into squares with pizza wheel. Repeat with remaining pasta sheets.
Prepare sauce: Bake oranges in a 350 degrees F oven until skins begin to color, about 40 minutes. Cool. Juice in a juicer, then set aside.
Sweat fennel and celery in a skillet. Add fresh orange juice, then boil to reduce by half. Add roasted orange juice and heat to a boil. Add garlic puree.
Meanwhile, boil balsamic vinegar in nonreactive saucepan until thick and reduced by more than half. Strain orange sauce. Finish with sage, orange peel and balsamic reduction. Add chicken stock to modify taste.
Cook ravioli in boiling, salted water for about 4 minutes. Per serving, plate 6 ravioli and top with sauce.
added by
dancersrecipes
nutrition data
172 calories, 2 grams fat, 35 grams carbohydrates, 6 grams protein per piece. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
November 24, 2013
I followed the recipe to a T and it was amazing! It's a ton of work but you get the quality of a 5 star restaurant.
September 19, 2007
I agree with the last posting and did indeed follow the suggested shortcuts. Believe it or not I went through the time and labor to create the sauce and when it was all done I just couldn't serve it. I reduced it to the point it became thick and it was still too citrusy for me. Uncertain of how my guests would react I had to scrap it. I may entertain the idea again when I have more, more, more time and am willing to experiment. Any ingenious ideas, let me know!
October 23, 2006
I love that this is not the same-old "butternut squash ravioli with sage brown butter sauce" recipe. The orange vinegar sauce actually compliments the ravioli very well. But it's quite time-intensive. One word of advice: start out by roasting the oranges, garlic and squash together, all at the same time. Secondly, I recommend adding some butter to the sauce at the end, just to make it a bit richer. Some suggested shortcuts could be as follows: 1) don't roast and puree the garlic in advance, just sautee it with the celery and fennel. It's all going to be strained out anyway. Secondly, I'm not sure how much impact roasting the oranges had - I think just adding a bit more orange juice to the sauce could be fine.