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Sweet Potato Ravioli Stuffed with Roasted Butternut Squash



This fall inspired sweet potato ravioli stuffed with a savory butternut squash filling is served with a sage brown butter sauce and toasted walnuts.


This recipe is perfect if your planning a first course for your Thanksgiving dinner. The flavor is the perfect combination of sweet, buttery and savory, with a nice crunch from the walnuts. Needless to say, this is one fall recipe you’re not going to want to miss trying!



Ingredients:

For the pasta:

  • 2 cups all purpose flours

  • 1 - 2 medium size sweet potatoes. peeled cubed and boiled

  • 2-3 tablespoons extra virgin olive oil

  • pinch of salt

  • warm water ( as needed )


For The Filling:

  • I medium size butternut squash, peeled seeded and cubed

  • 3 cloves garlic

  • 2 fresh thyme sprigs

  • 1 tablespoon extra virgin olive oil

  • 1/2 cup grated parmesan cheese

  • 1/4 cup fresh chopped parsley

  • salt and freshly ground pepper



Directions:

  • Preheat oven to 350. Peel, seed and cube butternut squash. In a bowl combine squash with olive oil, crushed garlic cloves - salt and pepper and fresh thyme leaves. Evenly coat and place and spread out on a parchment lined cookie sheet. Place in oven and roast for about 20 minutes. Turn and roast for another 20 minutes or until tender. At this point I like to place cooked squash under a broiler for a few minutes to create a slightly charred finish which adds a nice depth of flavor. Remove from oven and let cool.

  • in a pan bring cubed, pealed sweet potatoes to a boil and cook until tender. You can also cook your sweet potatoes in a microwave.


Making the Filling:

  • Place the roasted butternut squash and garlic into a food processor and pulse until a puree is formed. Remove and add to bowl with 1/2 cup grated parmesan cheese and abut 1/4 cup chopped fresh parsley

  • Once rested cut small pieces of dough rolled out and run through pasta attachment n your Kitchen Aid mixer, You can also roll out dough with rolling pin - but the mixer allows you to get delicate - thin sheets of pasta.



Making the Pasta Dough

  • In the bowl of a stand mixer with the hook attachment place the 2 cups of flour, pinch of salt and peeled, boiled cubed sweet potatoes that have been cooled.

  • On medium speed combine potato and flour and slow add oil until dough forms. If you find dough is too dry add warm water as needed or more oil

  • Once dough forms into a ball remove from Mixer and kneed on slightly floured counter surface for several minutes until dough is smooth.

  • Wrap in plastic wrap and let dough rest at least 45 minutes.

  • Once rested cut small pieces of dough rolled out and run through pasta attachment n your Kitchen Aid mixer, You can also roll out dough with rolling pin - but the mixer allows you to get delicate - thin sheets of pasta.

  • Depending on the dough consistency - I pass dough through attachment at settings 1 - 4 and 7.

  • Place filling in center of the sheet of pasta being sure not to over stuff each ravioli.

  • Cover with top sheet and use a 3" diameter water glass or dough cutter to form round ravioli shapes

  • Make sure edges are sealed , by using the tines of a fork

  • Place ravioli in a large pot of rapidly boiling salted water and cook until ravioli floats to the top.

  • Removed and drain, place directly into sauté pan of brown butter and sage. Sautee for a few minutes and serve immediately with freshly ground pepper some tasted crushed walnuts and a sprinkle of grated parmesan cheese.














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