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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. Esta salsa de tomate y butternut squash (calabaza moscada) es lo máximo por donde la veas.

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Composition for Lockdown butternut squash and ricotta ravioli, with tomato sauce:

1. Prepare 200 g 00 Pasta flour
2. Provide 2 eggs, medium or large, free range
3. Give 1-2 tablespoons of water, as required to bind the pasta dough
4. Make ready extra flour for rolling pasta
5. Require 1 - small onion
6. Take 1 clove garlic
7. Get 1 of small leek
8. Give 1 for small carrot
9. You need 1/2 red pepper
10. Give 1 tin of chopped tomatoes
11. Take 1 - vegetable stock cube in 250ml water
12. Need 1 tablespoon tomato puree
13. Make ready for Salt & pepper to season
14. Require 1/2 for a medium butternut squash (about 300g)
15. Provide 2 tablespoons for olive oil
16. Get 250 g ricotta cheese
17. Provide 1/3 of a fresh nutmeg, grated

Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce, made with pasta dough from scratch and roasted garlic and butternut, tastes like heaven. Carefully drain the ravioli in a colander and return to the saucepan. Stir in the sun-dried tomatoes and Sweet ravioli with chocolate ganache and passion fruit sauce. Add the reserved tomato juice, basil, sugar, and salt Add salt to the boiling water, then add the ravioli and cook as the label directs; drain.

Lockdown butternut squash and ricotta ravioli, with tomato sauce instructions:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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 :)

Divide the ravioli among shallow bowls, spoon the sauce on top and. Butternut Squash Ravioli made with WONTON WRAPPERS! You mash your roasted squash with creamy ricotta and salty Parm for a creamy-dreamy filling. You fill those little wonton guys with squash mixture, seal 'em up, boil to soft goodness, and. Roast Butternut Squash Ravioli with Walnut Muscovado Butter Sauce - Elizabeth's Kitchen Diary.

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