Butternut Squash Ravioli Recipe with Alfredo Sauce is not only one of the most delicious recipes to make but it also gives the look and feel of a gourmet meal. A perfect mix of sweet and savory, the gastronome dish gives a festive feel and is especially suitable for the fall season.
Besides, if you do your prep in advance- like roast the butternut squash pre-hand, then the entire dish can be assembled in a mere 30 minutes.
So without further ado, let’s get started and find out the best butternut squash ravioli recipe with alfredo sauce.
How to Roast Butternut Squash
You can start making the dish by roasting the butternut squash. For the same, here are a few tips that you can follow.
- Cut the Butternut Squash in Half Vertically
Step 1 is to cut the butternut squash lengthwise with a large chef knife for smooth edges. - Scoop Out the Seeds
Once the butternut squash is cut in half, proceed to remove the seeds from the center by scooping them out with a spoon or a scooper. You can also keep the seeds to roast and relish later on. - Brush the Squash with Oil
The next step is to brush the butternut squash with olive oil to get an even sear and flavor, without burning the juices. - Roast the Oiled Squash
In the final step, you can roast the oiled squash in a tin foil lined with a baking dish. Be sure to roast the squash with flesh facing upwards so that the trapped moisture is released and the ravioli can be formed neatly.
How to Make Ravioli Dough
Ravioli dough is fairly easy to make. All you need is the basic four ingredients- all-purpose flour, water, olive oil, and salt.
The standard ratio is 1 cup flour to ½ cup water, 1 tsp of olive oil, and ⅛ tsp of salt per cup. As you keep kneading the dough, you can keep increasing or decreasing the ratio as per choice.
You can also use gluten-free flour if you are gluten intolerant.
Thickness of Ravioli
The thickness of a ravioli is another important factor to keep in mind. It should be consistently thin but not thin enough for a see-through.
The ideal thickness should lie between 1mm and 2mm. If you are a beginner, then you should try to be on the thicker side so it is not easier to handle and there is a lesser chance of a tear.
How to Make Ravioli With a Mould
Using a ravioli mould to make ravioli is one of the easiest steps in making ravioli. Here are the steps:
- Roll the ravioli dough with a rolling pin into two thin sheets.
- Take the mould and pin the dough sheets by pressing them against the mould.
- Once the cup-like wells are formed in the ravioli, fill them with the butternut squash filling.
- Cover the other dough sheet against the first one on the mould and press to stick them together.
- Use the ravioli cutter to cut out the raviolis from the mould.
How to Make Ravioli Without a Mould
In case you do not have a ravioli mould, then you can make raviolis with the help of a simple kitchen knife. Simply cut two square shapes like those of a ravioli from a thin, rolled-out sheet of dough. Make sure one is slightly larger than the other as you have to use one to stuff the filling.
Once you have the two sheets, make a depression with your thumb in the larger sheet. Add the butternut squash filling to it.
Proceed to cover it with the smaller sheet.
Press the edges with your finger to make the sheets stick together.
And viola! You have yourself equally good-looking raviolis.
How Long Do You Need to Boil the Ravioli
Boiling the raviolis is one of the crucial steps in making ravioli pasta. There is a very thin time frame between underdone pasta and overdone pasta. You neither want your ravioli dough to be raw nor do you want it to be smudgy and overcooked.
The ideal time to boil larger raviolis is 3-5 minutes and the ideal time to boil smaller raviolis is 2-4 minutes. You will know when your ravioli is perfectly cooked as it will start floating to the surface of the water.
Tips to Make Restaurant-Like Pasta Sauce
- Pick the Right Oil
Picking the right oil for the pasta sauce is very important. Although you can use any oil for preparing the sauce, extra virgin olive oil is considered the best fit. It elevates the sauce with a delicate flavor and adds a peppery finish to it. - Infuse Oil With Fresh Sage
Infusing the oil with fresh sage adds an exquisite flavor to the oil and eventually to the alfredo sauce. To do this, put the oil on medium flame and add the fresh sage leaves once the oil is hot. As soon as you put the leaves in the oil. You will notice hot oil bubbling around it. Remove the leaves with a pair of tongs after 10-15 seconds when the oil stops bubbling without letting them char. - Add All Ingredients
Once your sage-infused extra virgin olive oil is ready, you can start adding other elements to the mix. Add butter and garlic and saute. And then proceed with other elements.
How to Make Butternut Squash Ravioli with Alfredo Sauce
Ingredients
For Ravioli Dough
- 2 cups All purpose flour
- 2 tsp Olive Oil
- 1 cup Warm Water
- ¼ tsp Salt
Roasted Butternut Squash and Garlic:
- 1 Butternut Squash
- 3 cloves Garlic
- ⅛ tsp Salt
- 1 tsp Olive Oil
Butternut Squash Filling:
- 2 cups Roasted Butternut Squash
- 3 cloves Roasted Garlic
- 1 cup Ricotta
- 2 tsp Rosemary
- ¼ tsp Salt
Alfredo Sauce:
- 2 cups Cream
- 1.5 cups Parmesan Cheese
- 1 tbsp Cream Cheese
- 1 tbsp Butter
- 2 tsp All Purpose Flour
- 1 tsp Nutmeg
- 4 sprigs Thyme
Instructions
To Roast Butternut Squash and Garlic
- 1. Preheat the oven to 350 degrees celsius.2. Cut the butternut squash lengthwise and then scoop out the seeds from the center. 3. Glaze the butternut squash with olive oil and sprinkle a pinch of salt on top of it.4. Place the oiled butternut squash flat face down on a tin foil lined with baking sheet. Keep the garlic bulbs under the squash in the area where the seeds have been scooped out. 5. Put the tin back in the oven and roast the squash for 1 hour at 350 degrees celsius.
For Butternut Squash Filling
- 1. Scoop out the squash from the roasted butternut squash.2. Take all the ingredients mentioned in the ingredients list above and mix them all together.
For the Butternut Squash Ravioli
- 1. Take all the ingredients for the dough and mix them together. Knead the dough until all the ingredients come together and form a cohesive dough. 2. Place the kneaded dough on top of a parchment paper and start rolling thin sheets out of it- about 1mm to 2mm thick. You can use a ravioli cutter, rims of glass or cookie cutter for cutting out your ravioli.3. Gather the remaining cut-over dough strands, ball them up and repeat the process of rolling and ravioli making unless all of the dough has been used up. 4. Once the ravioli sheets have been cut, proceed to stuff the filling in them. You can use a ravioli maker for the same. If not, then you can use your fingers to create a depression in the dough sheet to fill it with the stuffing. Leave around 1 cm diameter around the edges for sticking.5. Cover this filling stuffed sheet with another dough sheet and press the edges to stick the two sheets together. You can use a fork for the same or use your hands.6. Once all your raviolis are filled with stuffing, put them in a boiler and boil them for 3-5 minutes till they start floating on the surface.7. After the raviolis float to the surface, spoon them out and put them on kitchen tissues to soak up excess water.
How to Make Alfredo Sauce
- 1. Put a saucepan on medium flame and melt butter.2. Add flour to the melted butter to form a roux.3. Cook the flour for 1-2 minutes and then mix cream in it.4. Turn off the flame and remove the saucepan from the heat.5. Add cream cheese and other ingredients- parmesan cheese, nutmeg and thyme.6. Stir the mix until all the cheese dissolves and a smooth mix is formed.
Once the alfredo sauce is ready, you can add the ready-ed raviolis to the sauce. And your
- mouth-watering, melt in the mouth, sweet and savory butternut squash ravioli with alfredo sauce is ready to be savored.
Now that you have the extensive recipe with you and also the tips and tricks, try out this dish for yourself and let us know how it turned out.
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