Butternut Squash Ravioli
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
38
Sourness
34
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 medium
Butternut Squash2 tbsps
Unsalted Butter1 tsp
Salt1 cup
Panela (grated)1 cup
Grated Cheese (freshly)Directions:
1
Preheat oven to 375 degrees
2
Cut the butternut squash in half lengthwise and scrape out seeds and stringy flesh with a teaspoon
3
Place squash halves, cut side up, in a baking dish just large enough to hold them
4
Place 1 tablespoon butter in each cavity
5
Sprinkle with half the salt and pepper
6
Cover tightly with aluminum foil and roast 40 to 50 minutes until tender
7
Remove from oven and let cool
8
Scrape flesh out of shells with a spoon and place in the bowl of a food processor
9
Add 1/2 cup grated cheese and remaining salt and pepper and process until smooth
10
Taste and adjust seasoning if necessary
11
Form and cook raviolis as detailed above
12
Serve in broth or with butter and grated cheese