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a home + living guide for the post-college, pre-parenthood, quasi-adult generation

11.06.2000

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today's special : 
Butternut Squash Ravioli 
Quite possibly my favorite ravioli filling ... the creamy sweetness of the squash doesn't need any fancy sauce, in my opinion; just toss with a little bit of butter, add some fresh ground pepper and grated parmesan -- perfection. If you want to get a little fancier, brown the butter in a skillet for a couple of minutes, and add some fresh sage.

Note: If you've got leftover squash filling, use it to make butternut squash soup the next day. Just add some soup stock, season with cayenne pepper and puree till creamy smooth.


ingredients

4 eggs
3 cups flour
1 tsp salt
1 butternut squash
1 tbsp. butter
1/8 tsp. nutmeg
2-3 dashes cinnamon
sugar and salt to taste
time 
1-2 hours

serves
4-6


1. Combine the eggs, flour and salt in a large mixing bowl to make the dough. Knead well by hand until the dough is smooth and elastic. Check out detailed directions 
2.
C
ook the butternut squash: slice the squash in half, and scoop out the seeds. Place both halves cut-face down in 1/4" of water, in a large roasting pan. Bake at 375F for 40 minutes or until tender.
3. Scoop out the cooked squash and mash well using a fork or potato masher. Add butter, nutmeg and cinnamon. Sprinkle salt and sugar to taste. Let cool. Refrigerate for up to a day, or use immediately.
3.  Fill the ravioli. Check out detailed directions 
4. 
Cook in boiling water for 5-7 minutes (exact cooking time will vary, depending upon how large/thick you've made your ravioli). Toss with butter and pepper; sprinkle with parmesan and serve.

o
check out more related recipes:
Goat Cheese and Herb Ravioli | Spinach Ravioli 
or read
holy ravioli! an illustrated guide to making ravioli

for more great recipes,
check out the
recipe index ! 

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