Homemade ravioli is surprisingly easy! This recipe features spaghetti squash ravioli that are lightly sautéed in a delicious sage butter. Pair with some white wine and you have the perfect restaurant-quality dinner right from the comfort of your home, enjoy! :)
Spaghetti Squash Ravioli w/ Sage Butter Recipe:
Yield: 2 Servings
Cook Time: 45 Min
Ingredients:
- 1 Spaghetti Squash, Halved
- 1 Tbsp Olive Oil
- 1 tsp Sea Salt
- 1 tsp Pepper
- 1 Cup AP Flour
- ½ tsp Sea Salt
- 1 Cup Semolina
- 1 Large Egg
- 1 tsp Sea Salt
- ½ tsp White Pepper
- ½ Cup Cream Cheese or Ricotta
- ½ Shallot, Minced
- 3-4 Sage Leaves
- 1 1/2 Tbsp Butter
- 1/3 Cup Parmesan Cheese, Shredded
Directions:
1. Preheat oven to 400F. Wash and dry spaghetti squash. Cut in half, lengthwise.
2. Remove the seeds from the center, and discard. Rub 1 Tbsp olive oil over the inside of the spaghetti squash half.
3. Sprinkle 1 tsp salt and 1 tsp pepper over inside as well. Place on a lightly greased sheet tray and bake for 30-40 minutes. The squash is finished when a fork can easily “rake” the strings out.
4. While baking squash, prepare ravioli pasta dough. Combine the flour, semolina, eggs, and ½ sea salt in a bowl. Mix until a dough begins to form. Round into a ball, cover in plastic wrap. Let sit 20 minutes.
5. Roll dough into a large sheet that is about ¼ in thick. The thinner, the better because they will cook faster!
6. Cover with a damp cloth and prepare filling.
7. Combine raked spaghetti squash, shallots, cream cheese, 1 tsp sea salt, ½ tsp pepper in a medium bowl.
8. Cut ravioli dough in half. One half will be the top and one half will be the bottom for the ravioli. Scoop about 1 Tbsp of squash filling onto ravioli dough. Drop a spoonful every two inches.
9. Spread water around each ravioli section. Place top dough on squash piles. Seal and cut dough using a biscuit cutter, knife, or pasta cutting tool.
10.In a large skillet, heat butter over medium heat. Add raviolis and saute for five minutes.
11.Top with shredded parmesan cheese. Pair with a chilled glass of white wine, enjoy!
Tips/Tricks:
- When rolling out the dough, if it begins to get tough, let the dough rest for ten minutes in the fridge and try again.
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