Gluten-Free Butternut Squash Ravioli-Caputo Flour
Preparing Filling Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Lightly coat the squash halves with Olitalia Extra Virgin Olive Oil....
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at caputoflour.com.
Ingredients
- 400g Caputo Gluten Free Flour
- 4 Large Eggs
- 1 Teaspoon Salt
- 4 Tablespoons Water
- 4 Tablespoons Olitalia Extra Virgin Olive Oil
- 1 Whole Butternut Squash (700g)
- 1 and 1/4 Cup Parmigiano Reggiano, grated
- 1 Egg Yolk
- 1/2 Tablespoon Fresh Sage, minced
- 1/4 Teaspoon Fresh Nutmeg, grated
- 2 Tablespoons Kosher Salt
- 2 Teaspoons Fresh Cracked Pepper
- 1 stick of salted butter (1/2 Cup), room temperature
- 8-10 fresh sage leaves
- Optional Topping: 2 oz Pancetta, diced
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