Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, lockdown butternut squash and ricotta ravioli, with tomato sauce. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Lockdown butternut squash and ricotta ravioli, with tomato sauce is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Lockdown butternut squash and ricotta ravioli, with tomato sauce is something which I’ve loved my entire life.
Esta salsa de tomate y butternut squash (calabaza moscada) es lo máximo por donde la veas. Se hace super fácil, sabe deliciosa y es la manera perfecta de esconder una que otra verdurita por ahi a una personita que no coma muchas. Crispy Vegan Ravioli with creamy butternut squash ricotta cheese filling & roasted Brussels sprouts in garlic sage brown butter - Homemade Pasta Dumplings.
To get started with this recipe, we have to first prepare a few ingredients. You can cook lockdown butternut squash and ricotta ravioli, with tomato sauce using 17 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Lockdown butternut squash and ricotta ravioli, with tomato sauce:
- Prepare 200 g 00 Pasta flour
- Get 2 eggs, medium or large, free range
- Take 1-2 tablespoons water, as required to bind the pasta dough
- Get extra flour for rolling pasta
- Make ready 1 small onion
- Prepare 1 clove garlic
- Take 1 small leek
- Get 1 small carrot
- Get 1/2 red pepper
- Take 1 tin chopped tomatoes
- Prepare 1 vegetable stock cube in 250ml water
- Make ready 1 tablespoon tomato puree
- Prepare Salt & pepper to season
- Make ready 1/2 a medium butternut squash (about 300g)
- Get 2 tablespoons olive oil
- Get 250 g ricotta cheese
- Take 1/3 of a fresh nutmeg, grated
Chef Ronnie Woo makes a brown butter and butternut squash sauce that turns his simple spinach and ricotta ravioli into something special. In a medium mixing bowl, combine the ricotta, spinach. Transfer squash and garlic to a food processor; puree. With motor running, add half-and-half through the feed tube; process until smooth.
Instructions to make Lockdown butternut squash and ricotta ravioli, with tomato sauce:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 :)
Make ravioli with wonton wrappers for this roasted butternut squash and Parmesan filling drizzled with white-wine cream sauce and topped with hazelnuts. Goes with many different sauces: alfredo sauce, butter sauce, or even lightly tossed in sun-dried tomato oil. You can use any kind of fresh ravioli you like to make this baked ravioli, but we find that a spinach and ricotta or four cheese filling works really well. Pour the pasta and sauce into a gratin dish and tuck in the basil leaves (reserving a few to finish). Carefully drain the ravioli in a colander and return to the saucepan.
So that’s going to wrap this up for this special food lockdown butternut squash and ricotta ravioli, with tomato sauce recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
