Butternut Squash Ravioli Recipe
Item: Waltham Butternut Squash Seeds
Seller: TheLittleRagamuffin
I’ve started to really enjoy cooking, but I’ve never been one to develop a great recipe. More like a recipe thief, really.
However… the day has come that I think I have a recipe that I have tweaked enough to call my own! Here’s the skinny:
Butternut Squash Ravioli
Ingredients:
| Filling |
| 2 tablespoons of butter (I like organic and unsalted) |
| 6 tablespoon of shallots |
| 15 oz. can butternut squash (I like organic) |
| Salt and pepper |
| Sage (from the spice rack) |
| 3 tablespoons of low fat milk (I like organic) |
| 3 tablespoons of 0% fat Greek yogurt (I like Chobani) |
| 6 tablespoons of shredded cheese (Parmesan is great, but whatever is on hand works too) |
| Ravioli |
| 1-2 packages of egg roll wrappers (I like Nasoya) |
| A bit of water to seal the wrappers |
| 1/4 cup of flour to coat ravioli |
Directions:
In a medium sauce pan, melt 2 tablespoons of butter. Add 6 tablespoons of shallots and saute for 2-3 minutes. Add the 15 oz. can of canned butternut squash. Cook for 4-5 minutes.
Next, season the ravioli mixture with salt, pepper, and sage. Then add your dairy – 3 tablespoons of Greek yogurt and 3 tablespoons of lowfat milk. Cook for 3 minutes.
Remove from heat and stir in 6 tablespoons of cheese. Let cool for awhile – you’re going to be handling the mixture for the ravioli making. This batch usually makes about 6 servings for me, so I store what I’m not using in the fridge for when I’m ready to whip up a quick lunch.
Once the filling has cooled down, grab an egg roll wrapper. Cut the wrapper in 1/2 and put a dollop of the filling in the upper half of the wrapper. Put a small around of water around the edges, as this will seal the deal. Fold the bottom 1/2 of your egg roll wrapper up and seal using a fork.
Psst… If you’re totally confused, here’s a pretty good visual I found on YouTube. They make triangles, I make squares.
Next, coat your ravioli in flour (I use Arrowhead organic spelt). This makes it so they won’t stick together as easily in your boiling water.
Add the ravioli into a pot of boiling, salted water. I don’t like to crowd them, so I usually only cook 4 at a time. They cook quickly – they should be ready to fish out in about 3-5 minutes.
DONE!
Oh you fancy, huh? Here are some ideas to change the recipe:
- Add fresh sage vs. the spice rack variety.
- Whip out the pasta maker and use it to make authentic ravioli instead of the egg roll wrappers.
- Not worried about extra calories and fat? Use 6 tablespoons of heavy whipping cream vs. the Greek yogurt and lowfat milk mix. I only just stared using Greek yogurt thanks to a tip from a friend.
- Grab butternut squash from your produce section and bake it. Then blend it with a touch of water to create your butternut squash puree for this recipe. I used to do this but got lazy (and couldn’t taste a whole lot of difference using canned).
This recipe rocks! I have been eating variations non-stop for about 3 months now. It’s sort of my favorite thing ever.
Try it out and let me know what you think!
- Jackie
