Open Ravioli With Butternut Squash and Amaretti
“Open Ravioli With Butternut Squash and Amaretti might be just the main course you are searching for. This recipe makes 4 servings with 686 calories, 13g of protein, and 56g of fat each. For $1.51 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. It is a reasonably priced recipe for fans of Mediterranean food. If you have egg yolks, salt and pepper, cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 46%. This score is pretty good. Similar recipes include Roasted Butternut Squash Soup with Amaretti Cookies, Butternut Squash Ravioli, and Butternut Squash Ravioli.”
- total
- 45 min
- effort
- Easy
- serves
- 4
- ratings
- New
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See home cookedIngredients
Serves 4- Amaretti biscuits10
- Butternut squash½
- Cream200 ml
Egg yolks3- Eggs4
- Flour½ cup
Milk1 tbsp- Olive oil2 tbsp
- Bunchs rosemaryLeaves Removed And Chopped3 bunch
- Bunchs sage leavesChopped4 bunch
- Salt and pepper4 servings
- Butter110 g
Nutrition
Not enough data
Too many ingredients are not matched to our nutrition table to give a fair estimate.
How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.
Method preview
5 steps · 45 min- 1For the pasta dough:In a bowl combine eggs, yolks, milk and oil and beat lightly;
- 2Place the flour on a clean surface, the kitchen counter works best, make a well in the centre (it should look a bit like a volcano, but reserve some flour on the side, otherwise in the middle of mixing and kneading youll have to call for help) and pour in the liquid mixture;Using a few fingers, in a circling motion start to slowly incorporate flour into the egg mixture. Some recipes suggest mixing the ingredients when added to the flour, but I prefer having pre-beaten before. Dont rush here, even though it is tempting. If you incorporate too much flour at a time you may end up with lumpy dough and thats not what you want (I have been there..). It is useful to have a dough scraper and when you feel more flour is needed to push it towards the forming dough while moving from circling/swirling around to kneading.When the dough is thick enough to handle, start kneading by pressing/stretching or in case you have anger issues beating the dough. You should knead the dough till it has a silky and smooth surface, you could even call it leather feel. It may take from 5 to 15 minutes or more.When the dough it silky soft, cover it very well cling film and leave at least 30 minutes to rest.For the roasted butternut squash with amaretti:Slice and peel the squash (I find it easier to peel after it has been sliced), lightly grease a baking sheet that is topped with parchment with some olive oil, line up the slices of squash, drizzle a little olive oil over the top.
- 3Cut 50g of butter in cubes and place a cube or two on top of each slice of butternut squash.
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