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Butternut Squash Ravioli with Alfredo Sauce

Butternut Squash Ravioli with Alfredo Sauce

5 from 1 vote
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Prep Time 35 minutes
Cook Time 10 minutes
Inactive Time (To Roast Butternut Squash) 1 hour
Total Time 1 hour 45 minutes
Course Side Dish
Cuisine French

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.