Homemade Butternut Squash Ravioli-Caputo Flour
Savor the flavors of fall with homemade butternut squash ravioli, featuring a creamy, spiced filling encased in tender pasta. Finished with a rich brown butter sage sauce, it's the perfect dish to...
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.
Cooking tools:
- Food processor
- Ravioli cutter
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Saucepan
- Skillet
- Slotted spoon
- Pot
- Stove
- Fork
- Measuring spoon
- Refrigerator
- Freezer
Ingredients
- Caputo Ravioli Dough
- 4 Tablespoons of Olitalia Extra Virgin Olive Oil
- 1 Whole Butternut Squash (700g or 1.5 lbs)
- 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: 2 oz Pancetta, diced
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