Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, lockdown butternut squash and ricotta ravioli, with tomato sauce. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Lockdown butternut squash and ricotta ravioli, with tomato sauce step by step. For the pasta filling: Put your half of butternut squash (one whole squash sliced lengthways) into an ovenproof dish, drizzled with one tablespoon of oil, and some salt and pepper. Chef Ronnie Woo makes a brown butter and butternut squash sauce that turns his simple spinach and ricotta ravioli into something special.
Lockdown butternut squash and ricotta ravioli, with tomato sauce is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Lockdown butternut squash and ricotta ravioli, with tomato sauce is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook lockdown butternut squash and ricotta ravioli, with tomato sauce using 17 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Lockdown butternut squash and ricotta ravioli, with tomato sauce:
- Prepare 200 g 00 Pasta flour
- Take 2 eggs, medium or large, free range
- Take 1-2 tablespoons water, as required to bind the pasta dough
- Get extra flour for rolling pasta
- Make ready 1 small onion
- Take 1 clove garlic
- Make ready 1 small leek
- Get 1 small carrot
- Get 1/2 red pepper
- Make ready 1 tin chopped tomatoes
- Prepare 1 vegetable stock cube in 250ml water
- Get 1 tablespoon tomato puree
- Get Salt & pepper to season
- Take 1/2 a medium butternut squash (about 300g)
- Make ready 2 tablespoons olive oil
- Prepare 250 g ricotta cheese
- Make ready 1/3 of a fresh nutmeg, grated
A super simple recipe that is sure to impress - Butternut Squash Ricotta Ravioli topped with Crispy Sage leaves. The secret is using wonton wrappers to make quick and easy wonton ravioli. The butternut squash and ricotta filling is to die for. Using a skimmer or a slotted spoon, transfer the ravioli to the pan with the pasta sauce.
Steps to make Lockdown butternut squash and ricotta ravioli, with tomato sauce:
- Preheat the oven to 180 Fan. For the pasta filling: Put your half of butternut squash (one whole squash sliced lengthways) into an ovenproof dish, drizzled with one tablespoon of oil, and some salt and pepper. Roast for 45 minutes to an hour. Then add the ricotta and cook for another 30 minutes until the squash is cooked. Remove from the oven and leave to cool slightly.
- Discarding the seeds and skin, take the flesh of the squash and add to a bowl with the ricotta, mix, add the grated nutmeg and salt and pepper, and then cover and leave to cool in the fridge. It should be cold for use so you can make this ahead.
- To make the pasta, add the pasta flour, and eggs to a bowl and mix until a dough is formed, you can add 1-2 tablespoons of water if required. Knead for 10 minutes until smooth. You can use a food processor to make the dough, or a Kenwood type mixer which can also do the kneading. I did use my mum's old Kenwood, which is wonderful and nice and easy for these jobs. Once it's nice and smooth, dust with a little flour, cover in clingfilm and leave to rest. It needs to rest for 30 minutes minimum.
- To make the tomato sauce, chop the onion, garlic, leek, carrot and red pepper finely. Add a tablespoon of oil to your pan and saute on a medium heat for 5-10 minutes until softened slightly but not browned. Add the tomatoes, puree, stock, and some seasoning, and leave to simmer for around 30 minutes. If it's too thick add some more water, or if not thick enough, leave to cook and reduce for longer.
- When everything is ready, use a pasta machine to roll out your dough. Divide your dough into two blocks, flatten slightly, and pass through on a low setting e.g. 1, which is the thickest. Gradually increase the setting so your pasta gets thinner. Each time you pass it through, dust with a little flour. Once you get to 7 or 8 on your machine, your pasta should be about right. You should now have a few nice sheets of pasta. I made the ravioli and had enough for some fresh tagliatelle too.
- Using a pastry cutter, cut out circles of pasta dough, approx 7cm diameter but you can vary depending on what you have. Add a teaspoon of the mix to each circle, brush half with water, and seal, bringing together with your fingers to create half moon shapes. Dust with flour and put to one side. If you want to freeze any of these, lay out flat in the freezer, for 30 minutes. After that they can be bagged up in portions.
- Cook your pasta for 2 minutes in boiling salted water. To serve, combine with some of the sauce, and top with parmesan and some black pepper, to taste. Bloomin' lovely :)
Repeat to cook the remaining ravioli. Divide the ravioli and sauce among individual bowls. Sprinkle with Parmesan, garnish with basil or fried sage leaves and serve. Peel butternut squash then cut in half. Using a spoon, scrape out and discard all the seeds and stringy parts.
So that’s going to wrap this up for this special food lockdown butternut squash and ricotta ravioli, with tomato sauce recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
