Baked butternut squash ravioli

Baked butternut squash ravioli

Total: 55 Min. | Active: 45 Min.
vegetarian
Nutritional value / piece: 64 kcal
, Fat: 2 g
, Carbohydrate: 9 g
, Protein: 2 g

Ingredients

20 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Squash

250g squash (e.g. butternut, approx. 400 g), cut into pieces
¼tsp salt

Filling

100g ricotta
1tbsp sage, finely chopped
½ organic lemon, use grated zest and juice
1tsp salt
a little pepper

Ravioli

2 rolls of pasta dough
1 egg, beaten
1tbsp butter, melted

Dip

100g plain yoghurt
1tbsp mixed herbs (e.g. parsley, sage, chives), finely chopped
½tsp salt
a little pepper
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How it's done

Squash

Place a steamer basket in a wide pan, fill with water until it is just below the bottom of the basket. Add the squash, season with salt, cover and cook over a medium heat for approx. 25 mins. until soft. Puree the squash, cool slightly.

Filling

Mix the squash, ricotta, sage, lemon zest and lemon juice, season.

Ravioli

Halve each piece of pasta dough lengthwise, divide the mixture into four. Place 10 portions on the bottom halves of the 4 pasta strips at equal intervals. Brush the upper halves of the pasta strips with a little egg, fold over the filling, press the edges down firmly, pressing out any trapped air. Separate the ravioli using a pastry wheel, transfer to a tray lined with baking paper. Brush the ravioli with butter.

To bake

Approx. 10 mins. in the centre of an oven preheated to 220°C.

Dip

Mix the yoghurt and herbs, season. Serve as a dip with the ravioli.

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