Another great Butternut Squash recipe! I made this over the weekend and froze 36 ravioli, anticipating a Butternut Squash craving in early Spring when there won’t be any to be found! I feel like a squirrel hiding away my “acorns/Butternut Squash”!
I thought a bright yellow dough would be a fun contrast to the bright orange of the squash filling. I used turmeric in the pasta dough to obtain the bright yellow color. This recipe for the filling was found here.
- 1 Lb Fresh Pasta (I used this recipe)
- 1 Butternut Squash
- 1 Large Pear, peeled, cored, and diced small
- 1/4 Teaspoon Chili Powder, preferably Ancho chili
- 1/4 Cup Dry Jack, Asiago, or Parmesan Cheese, grated
- 1/4 Cup Pecans, toasted and roughly chopped
- 4 Tablespoons Butter, unsalted
- 2 Teaspoons Fresh Rosemary, chopped fine
- Pinch Salt
Make the Filling
Preheat the oven to 350 degrees. Cut the squash in half lengthwise and scoop out the seeds. Place the squash flesh side down on a cookie sheet lined with aluminum foil. Roast the squash until the flesh is easily pierced with a fork (about 45 minutes). Let cool slightly and scoop out the flesh.
Place the cooked squash into a large fry pan and cook over medium heat. Cook for about 10 minutes to dry out the squash. Remove from heat and place in a large bowl.
To the squash, add the cheese, chili powder, and diced pear. Mix well and add salt to taste.
Cook the ravioli for 4-5 minutes in salted boiling water.
Make the Sauce
Melt the butter in a small sauce pan. Add the chopped rosemary and cook for 1 minute. Set aside.
Place a serving of ravioli into each bowl or plate. Spoon the rosemary sauce over the ravioli and sprinkle some pecans over the top.