Butternut Squash Ravioli
This content is courtesy of Mayo Clinic, the No. 1 hospital in the nation according to U.S. News & World Report. Middlesex Health is a member of the Mayo Clinic Care Network. This relationship provides us with access to information, knowledge and expertise from Mayo Clinic.
See how to make butternut squash ravioli from scratch—it’s easier than you might think! This healthy pasta incorporates flax seed, which is high in fiber and omega-3 fatty acids. After boiling the ravioli, you can sauté briefly in a little olive oil or butter, if desired.
BUTTERNUT SQUASH RAVIOLI
- 2 cups flour
- 1/2 cup ground flaxseed
- 5 eggs
- 1 teaspoon olive oil
- 3 cups roasted butternut squash
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground black pepper
In a food processor, combine the flour, flaxseed, 4 eggs and oil, and pulse. Process until the flour is incorporated and evenly moistened. Lightly flour the countertop. Remove the dough and knead. Set the dough aside to rest for about 30 minutes.
Place the squash in the food processor. Add the cheese, 1 egg, salt, nutmeg and pepper. Process until well-mixed and smooth. Bring a large pot of water to a low boil. Roll out the ravioli dough into 2 long thin sheets that are approximately the same length and thickness. Place 1 tablespoon of the squash mixture every 2 to 3 inches down the center of one of the sheets of dough. Lightly brush the dough around the squash mixture with water. Place the second sheet of dough on top, and gently press to remove air and seal dough around each mound of squash mixture.
Cut the ravioli into squares or circles and place in the boiling water for about 8 minutes. Remove with a strainer or slotted spoon.
These recipes are created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.
To save yourself time, always have the essentials stocked in your pantry and refrigerator to decrease “emergency” grocery store trips.