Butternut Squash Ravioli alla Biscottini!

Butternut Squash Ravioli alla Biscottini!


Butternut Squash Ravioli alla Biscottini!

Serves 4

Ingredients - Ravioli Dough

2 Cups Flour

3 Eggs

1 ½ tsp Olive Oil

Instructions - Ravioli

  • Pour flour onto surface, either counter or cutting board.
  • Create a well in the middle and add the eggs and olive oil.
  • Mix together using a fork to whisk the eggs.
  • Knead into a ball for about 5-10 minutes until smooth.
  • Wrap in saran wrap and let rest on counter for at least 30 minutes.
    • NOTE: If the dough is too dry and not coming together, you can add ice water a little at a time (start with ¼ tsp and mix for a couple of minutes before adding more.)

Ingredients - Butternut Squash 

1 Butternut Squash cut, cleaned, peeled and cut into cubes

2 Tbsp Olive Oil

2 tsp Kosher salt

2 tsp Stella’s Table Citrus Sea Salt

½ tsp Fresh Pepper

Instructions - Butternut Squash

  •  Put butternut squash into a bowl and add olive oil, salts and pepper and mix.
  • Place on a baking sheet and roast on 375 degrees for about 20-25 minutes or until squash is cooked all the way.

Ingredients - Butternut Squash Filling

Roasted Butternut Squash (prepared above)

8 oz. Mascarpone Cheese

2 Tbsp Italian Parsley

¼ Cup Grated Parmesan Cheese


Instructions - Butternut Squash Filling

  • Place all ingredients in a food processor.
  • Mix until smooth and creamy.
  • Refrigerate while you roll out your dough.

 Instructions - Roll out the dough.

  • Cut the dough in two equal parts using a pastry knife.
  • Flour your surface and using a rolling pin, roll each half to equal size and width, about 1/16”.
  • Place 1 tsp of filling on bottom pasta sheet about 1 ½” apart all around.
  • Once sheet is full, use a little brush dipped in water to outline the ravioli to help keep it intact once cut.
  • Add the top sheet and using your finger, press down to imprint each ravioli.
  • Using a ravioli cutter, cut the ravioli out row by row.
  • Carefully lift them and put on a lightly floured baking sheet.

 Ingredients - Butternut Squash Ravioli

 Ravioli (above)

1 Cube Unsalted Butter

4-6 Italian Almond Biscotti broken into small pieces

10-12 Fresh Sage Leaves

Italian Parsley to garnish

Instructions - Butternut Squash Ravioli

  • Boil a large pot of water and salt like the sea.
  • In a separate, small pot, melt 1 cube of unsalted butter on a low heat until it browns. Add about 8-10 fresh sage leaves and let cook with butter.
  • Place biscotti in Ziplock bag and pound them with a spoon or something heavy to break them into small pieces and set aside.
  • Once water is boiling, carefully place the ravioli in the water (you can do this in batches if you have a lot).
  • Put a frying pan on another burner and heat while ravioli are cooking on Med/High. Once ravioli are almost ready, add a little of the browned butter and sage to the hot pan.
  • Let boil until dough is al dente, well cooked with a little bit of a bite.
  • Take ravioli out with a slotted spoon and add a serving at a time to the frying pan and let brown on each side, just about a minute max on each side.
  • Pour out of pan onto plate, add a little more butter and sage sauce, sprinkle with freshly grated parmesan cheese and biscotti. Top with Italian Parsley and enjoy.






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