Squash Ravioli



Some leaves are already falling and shops bring back their autumn decoration… I also can spot some squashes here and there… It still makes me sad that (psssttt) summer is nearly over. I just love summer with all its benefits, sun sunshine and beaches… But let’s move on to some positive things.

You already know that you can use squash for my Risotto but now you can learn how to make your own Squash Ravioli.
This one is a little bit tricky and time consuming but you will manage it (I believe in you).  :)


prep time: 30mins
cooling time: 30mins
cooking time: 7mins

For Four

This recipe is also easier made with a pasta machine

What you will need:
Dough: 400g flour (the finer grounded the better)
              4 large eggs
              2 tablespoons olive oil
              1 teaspoon salt

Filling: 500g Squash (Hokkaido or Butternut, but I prefer Hokkaido)
            1 Onion
            Salt
            Pepper
            Nutmeg
            70g Parmesan
            some oil for frying

To do:
Sieve the flour onto a clean surface. Push a well in the flour so you can add the eggs into the mould. Add oil and salt and start kneading till your dough is smooth. Wrap your dough in some clingfilm and cool it in the fridge for around 30mins.

Meanwhile you can make the filling. Remove the seeds from the squash (you also could peel the skin off but that’s not necessary) and cut it into small pieces. Peel and finely chop the onion and put it into a pot with the squash. Put some oil into the pot and start frying till it is a little bit brown. Now add some water and let it come to the boil, let it simmer for around 10mins or till soft. Remove the water and smash everything in the pot. Add the salt, pepper, nutmeg and parmesan and season to your taste. Let it cool.

Now to the time consuming part. With your pasta machine you have to roll out your dough till 1mm thin. You also don’t have to roll your whole dough at once. Fold your rolled dough into half for measuring (so you can see a little imprint). In regular distances add around a teaspoon filling. Now fold the top and cut squares. Put some water on the edges and lock them with a fork. 

Last step is to cook the Ravioli in boiling water for around 7mins.

(Please don’t throw away your leftover filling)
If you wanna add a special something you can make a sauce that goes with the Ravioli.
For that you will need:
50g Butter
30g flour
250ml vegetable stock
250ml milk
Your leftover filling
To do:
Melt the better then add the flour and fry until it is a little bit brown. Add the vegetable stock and wait until it is boiling. Now add the milk and let it boil again. Lastly add your leftover filling and stir till well combined.

Serve you Ravioli with the sauce and Enjoy your meal.

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