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Butternut Squash Ravioli Recipe

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This recipe for Butternut Squash Ravioli is from West Jordan Oquirrh Point 6th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Butternut Squash
4 eggs
3 Cups flour
Water Optional
Directions:
Directions:
Cut squash in half. Scrape out meat (stringy stuff and seeds). Place on cookie sheet. Bake @ 350 for about 1 hour. Let cool. Remove skin. Strain squash through cheese cloth, removing as much liquid as possible. Set aside.
Pour 3 cups of flour into a mixing bowl and make an indentation in the center. Break the 4 eggs and place in indentation. With a fork, slowly combine the eggs and flour until well blended.
If the dough mixture is too wet, add a small amount of flour. If it is too dry add water gradually and mix.
Lightly flour counter surface and knead with hands until you have a uniform texture and color. Form into ball and wrap in towel and let sit for a few minutes.
Cut dough into slices, approximately ¼” thick. Rewrap reaming dough in towel so it doesn’t dry out.
Roll out sections with pasta maker or by hand with rolling pin to desired thickness. (remember, the pasta will almost double in side when cooked in water)
Lay strips of pasta on lightly floured surface. Place a spoonful of squash on pasta making rows about 1-1/2” apart. Place another strip of pasta on top. Cut into squares. Seal edges with fork end. Cook in boiling water.

 

 

 

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