Butternut Squash ravioli is the epitome of fall foods. It combines the sweetness of fall gourds and spices with savory herbs, all encased in delicate dough and smothered in butter. For my butternut squash ravioli, I aim for a filling that brings out the sweetness of the butternut and balances it with a bit of tang from goat cheese, and brought back to earth with some sage.
You didn’t use much butternut, do you regret it?
Definitely! Butternut is always preferred because of its stronger flavor and sweetness. I feel it beats pumpkin any day but alas, I couldn’t let that pumpkin go to waste.
How was the texture?
The pasta used in this recipe is 50/50 all-purpose flour and semolina flour. This combination provides the more solid texture that many of us have become accustomed to with dried pasta. I love this texture myself as it feels more sturdy but isn’t tough.
Can the pasta be frozen for later use?
Yes! Coat these babies in some semolina and layer them on a board before freezing. Then you can store them in an air-tight container for a few weeks. Remember to brush off the flour before cooking. Speaking of which, no need to defrost before cooking, just toss them into your boiling cauldron of water and cook them till they float.
Butternut Squash Ravioli: Test 1 – Tasty fall pillow