Homemade Butternut Squash Ravioli With Vodka Sauce

 

Contents hide

1 Homemade Butternut Squash Ravioli

1.1 Pin Butternut Squash Ravioli

2 Butternut Squash Vodka Sauce

3 Homemade Butternut Squash Ravioli With Vodka Sauce

3.1 Ingredients

3.2 Instructions

Homemade Butternut Squash Ravioli

Supplies for butternut squash ravioli:

• Ravioli Cutter
• Bowl
• Spoon
• Measuring Cups & Spoons
• Stock Pot
• Rolling Pin
• Grater
• Plastic Bag

Pin Butternut Squash Ravioli

 

The Ravioli Dough:

 

3 Cups flour

Directions:

Mix together dough ingredients and knead for 10 minutes on a floured surface.

Place in a plastic bag and refrigerate for 2 hours or overnight.

Roll dough on a well-floured surface as you would for a pie crust, forming a large rectangle.

Using a teaspoon, drop mounds of filling approximately 3″ apart. Dip fingers in water, and moisten squares where ravioli will be cut. Fold dough over and cut.

Press down with fingers where you just moistened, forming squares. Press firmly to seal well or they will lose their filling during cooking.

Use a pastry wheel to cut long lines both vertically and horizontally, forming square ravioli.

Place on a floured cookie sheet and let dry for 5-10 minutes.

Drop into boiling, salted water until they rise for al dente, or until the desired doneness.

Butternut Squash Vodka Sauce

Ingredients:

1 Onion

3 Cloves of garlic

1-quart crushed tomatoes

4 Tablespoons Butternut Squash

3 Tablespoons Oil

1/3 Cup Vodka

1/4 Cup Asiago

1/4 Cup Parmesan

1/2 Cup Heavy Cream

Salt to taste

Pepper to taste

Directions:

Sautee garlic and onions in oil, when tender add tomato and vodka.

Bring to a boil and let the sauce reduce.

Blend with a hand blender until smooth.

Add cheese and cream. Season to taste.

Print Butternut Squash Ravioli Recipe

 

Homemade Butternut Squash Ravioli With Vodka Sauce

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Ingredients

• The Ravioli Dough:
• 3 Cups flour
• 2 large eggs
• 2 teaspoons olive oil
• 3/4 cup warm water
• 1 teaspoons salt
• For The Cheese Ravioli Filling:
• 1 lb Asiago (grated )
• 15 oz  ricotta cheese
• 8 oz  parmesan cheese (grated)
• 2 large eggs (beaten)
• 4 Tablespoons Butternut Squash
• 1/2 teaspoons black pepper
• Salt (to taste)

• Butternut Squash Vodka Sauce

• 1 Onion
• 3 Cloves of garlic
• 1 Quart crushed tomatoes
• 4 Tablespoons Butternut Squash
• 3 Tablespoons Olive Oil
• 1/3 Cup Vodka
• 1/4 Cup Asiago (Grated)
• 1/4 Cup Parmesan (Grated)
• 1/2 Cup Heavy Cream
• Salt (To Taste)
• Pepper (To Taste)

Instructions

Mix together dough ingredients and knead for 10 minutes on a floured surface.
Place in a plastic bag and refrigerate for 2 hours or overnight.
Roll dough on a well-floured surface as you would for a pie crust, forming a large rectangle.
Using a teaspoon, drop mounds of dough approximately 3" apart. Dip fingers in water, and moisten squares where ravioli will be cut. Fold dough over and cut.
Press down with fingers where you just moistened, forming squares. Press firmly to seal well or they will lose their filling during cooking.
Use a pastry wheel to cut long lines both vertically and horizontally, forming square ravioli.

Place on a floured cookie sheet and let dry for 5-10 minutes.

Drop into boiling, salted water until they rise for al dente, or until the desired doneness.
Vodka Sauce

Sautee garlic and onions in oil, when tender add tomato and vodka.

Bring to a boil and let the sauce reduce.

Blend with a hand blender until smooth.

Add cheese and cream. Season to taste.

Before you go, check these out!

• Delicious Manicotti Recipe
• Lasagna Recipe
• Eggplant Parmesan Recipe
• Shrimp Linguine Alfredo
• Butternut Squash Pasta