Butternut Squash Ravioli with a Sage Cream Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Pasta Dough-Flour, white, 3 cup Olive Oil, 2 tbsp Water, tap, 1 cup Ravioli Filling-Butternut Squash, 1.5 cupBacon, 2 medium slices, diced and cooked Chicken stock, home-prepared, .25 cup Pepper, black, 1 tsp Salt, 1 tsp Curry powder, 1 tsp cumin powder, .5 tbsp Parmesan Cheese, grated, .25 cup Sauce-Butter, unsalted, 3 tbsp Sage, ground, 1 tbsp Pine Nuts, 2 tbsp Half and Half Cream, 1 cup Tobasco (Original), 1 tsp
Makes 7, 10 piece servings.
Preheat oven to 350. Cut a butternut squash in half. Rub oil on it. Sprinkle with salt and pepper. Lay squash flesh side down on pan. Roast for 60 min.
Dice bacon into small pieces. Cook until crispy. Scoop out squash into saucepan. Add pepper, salt, cumin, curry, chicken stock, parmesan cheese. Mix and cook down. Put in fridge to cool.
Pour flour in bowl. Make a well in the center and add water and oil. Mix together ingredients with a fork. When it becomes to tough to stir finish mixing with hand, form into ball, and cover with a damp towel and set aside for 15 minutes.
Roll out dough. Pipe filling onto dough. Form into Raviolis. Cook in boiling water for 5 minutes. ( If not eating all of them you can freeze.)
Melt butter. Add chopped sage, pine nuts. Brown nuts. Add cream and tobasco. Heat and pour over pasta.
Number of Servings: 7
Recipe submitted by SparkPeople user INKBOX.
Preheat oven to 350. Cut a butternut squash in half. Rub oil on it. Sprinkle with salt and pepper. Lay squash flesh side down on pan. Roast for 60 min.
Dice bacon into small pieces. Cook until crispy. Scoop out squash into saucepan. Add pepper, salt, cumin, curry, chicken stock, parmesan cheese. Mix and cook down. Put in fridge to cool.
Pour flour in bowl. Make a well in the center and add water and oil. Mix together ingredients with a fork. When it becomes to tough to stir finish mixing with hand, form into ball, and cover with a damp towel and set aside for 15 minutes.
Roll out dough. Pipe filling onto dough. Form into Raviolis. Cook in boiling water for 5 minutes. ( If not eating all of them you can freeze.)
Melt butter. Add chopped sage, pine nuts. Brown nuts. Add cream and tobasco. Heat and pour over pasta.
Number of Servings: 7
Recipe submitted by SparkPeople user INKBOX.
Nutritional Info Amount Per Serving
- Calories: 385.9
- Total Fat: 17.3 g
- Cholesterol: 30.7 mg
- Sodium: 464.6 mg
- Total Carbs: 48.5 g
- Dietary Fiber: 3.2 g
- Protein: 9.8 g
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