Butternut Squash Ravioli
Traditional Italian ravioli with a unique butternut squash filling.
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- •1 whole Buttercup squashor butternut squash
- •Amaretti cookiesfinely ground
- •Mostarda mantovanawith pear or apple
- •Grana Padano cheesegrated
- •Salt/
- •Nutmegfreshly ground
- •600 grams Flour00 flour for pasta
- •6 large Eggs/
- 1
Roast the squash at 400°F (200°C) for about 50 minutes until soft.
50 min
- 2
Mash the roasted squash using a sieve.
10 min
- 3
Grind Amaretti cookies to a breadcrumb-like consistency.
5 min
- 4
Mix mashed squash with ground Amaretti, mostarda mantovana, Grana Padano, salt, and nutmeg.
10 min
- 5
Prepare pasta dough with 600g flour and 6 large eggs. Rest for 30 minutes.
30 min
- 6
Roll out pasta dough to less than 1mm thickness.
10 min
- 7
Fill ravioli with squash mixture and seal.
15 min
- 8
Cook ravioli in simmering salted water until done.
10 min
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Pizza
Any style of pizza