Cooler days and bountiful fall gardens make this a perfect recipe for this time of year.
I’ve used butternut squash, but feel free to use whatever squash you have on hand in the garden or at your local farmer’s market. This recipe is a bit of work, but makes a huge batch of pasta. You’ll be thankful you took the time when you can come home after a long day at work and reach for these instead of a box of KD!
Roasted Garlic & Squash Ravioli
- 1 small squash (sugar pumpkin, butternut, acorn etc.), roasted
- 1 head garlic, roasted
- 2 eggs
- 1 1/2 cups ricotta cheese
- 1 1/2 cups marscapone cheese
- 1 large handful fresh sage
- 4 cloves garlic, minced
- 1/4 tsp grated nutmeg
- salt and pepper to taste
- 1 batch homemade whole wheat pasta (If you’re pinched for time or can’t be bothered, pick up some fresh lasagna sheets. They’ll work just as well.)
Wisk together eggs, cheeses, minced garlic and nutmeg until smooth and creamy.
In a food processor fitted with a metal blade, scoop cooled flesh from the squash and squeeze garlic from the bulb. Puree until slightly lumpy. Add sage and puree until smooth. Combine cheese mixture and squash mixture and season to taste.
Put mixture into a piping bag or a ziplock bag and cut an opening in one corner. Working in small batches lay out sheets of pasta and pipe tablespoon size portions of filling onto pasta in a row along the length of the pasta, about 1/2 inch from the nearest edge. Brush around filling with egg wash. Fold remaining dough over top of the filling, gently pressing down between portions and pressing out the air.
Once you have sealed them well, cut into individual ravioli using a knife or roller. Dust with flour and freeze in a single layer on a baking sheet. Once frozen they can be stored in a reusable air-tight container.
Cook in boiling salted water from frozen until they float.
Serve with sage butter and grated parmesan.