A creamy sweet butternut squash-filled ravioli are drizzled with a simple crunchy walnut pesto. This recipe is great to use when you have leftovers from our Spicy Sesame Butternut Squash recipe.
Roll the dough out as thin as possible then cut into strips (width depends on the size of the ravioli cutter you have). Place a teaspoon of the filling (or more or less depending again on the size of the cutter) in the center, then use a wetted finger to moisten the edges around the filling. Gently lay the second piece of cut dough over top.
If you don’t have this ravioli-making tool, use a cookie cutter. Then use a fork to seal and crimp the edges closed.
Boil the ravioli in a large pot with salted water. Flip them occasionally as they cook. Depending on their thickness, they should be ready in 12-15 minutes (test one at 10 minutes to see how they are).
|Spicy Butternut Squash Ravioli with Walnut Pesto|| |
- Prepare the Spicy Sesame Butternut Squash recipe. Once roasted and tender,place about 5-8 pieces into a blender or mini food processor and puree until smooth. You’ll only need about ½ - ¾ cup of the puree to make about 24 ravioli. Set aside to cool.
- Prepare egg noodles recipe, and divide dough into quarters. Roll out one piece until at least ⅛” thick, or as thin as you can get with a rolling pin. Use your ravioli or cookie cutter to gently mark the dough (do only 2-4 at a time), and place a scant teaspoon of squash puree into the center of each (although use more if you have a larger cutter).
- Dip your finger in a dish of water and run it around the base of the filling and the edge where the cutters' imprint is. Cut out a similar sized section of the dough and gently lay it over. Use your fingers and gently press around the filling to remove any air, and then press gently so the wetted dough adheres together. If you leave large air pockets inside, the ravioli may burst as they boil.
- Use you ravioli cutter and press out the shapes. These specialty cutters will cut and crimp the ravioli all in one step. If you are using a regular cookie cutter; cut out all the shapes first, add the filling, wet the edges, lay the top piece on, press out the air around the filling and press the edges together, then use a fork to crimp the edges to seal it.
- Once all ravioli are formed, place in a pot of boiling salted water and cook for 12-15 minutes, gently flipping each one halfway through cooking. You can freeze the uncooked ravioli if you like. Just place in a container and use plastic wrap to separate the layers, to ensure ravioli’s do not touch each other. To cook, add frozen to boiling water.
- For pesto, combine all ingredients into a mini food processor. Pulse until a paste forms (but nuts are still finely chopped – you don’t want to puree the mixture into a paste). Place about 3-4 Tbsp of the pesto (you probably won’t use all the pesto you made) in a large bowl and stir in some olive oil until mixture is thinned out until you get the consistency you’d like for the ‘sauce’. Add more pesto if you like, there are no wrong ratios here!
- Once the ravioli are cooked, drain and place in the bowl with the pesto. Gently toss until fully coated.