Steps to Prepare Quick Lockdown butternut squash and ricotta ravioli, with tomato sauce

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, lockdown butternut squash and ricotta ravioli, with tomato sauce. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Lockdown butternut squash and ricotta ravioli, with tomato sauce is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Lockdown butternut squash and ricotta ravioli, with tomato sauce is something which I’ve loved my entire life. They are fine and they look fantastic.

Goes with many different sauces: alfredo sauce, butter sauce, or even lightly tossed in sun-dried tomato oil. I made this ravioli recipe using the left-overs from my Butternut Squash Puree recipe that I posted a while back. I went through some trial and error with. A homemade ravioli from Delish.com is filled with a simple butternut squash filling for the most comforting dinner.

To begin with this recipe, we must prepare a few ingredients. You can have lockdown butternut squash and ricotta ravioli, with tomato sauce using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Lockdown butternut squash and ricotta ravioli, with tomato sauce:

1. Make ready 00 Pasta flour
2. Prepare eggs, medium or large, free range
3. Prepare water, as required to bind the pasta dough
4. Prepare extra flour for rolling pasta
5. Prepare small onion
6. Make ready garlic
7. Make ready small leek
8. Prepare small carrot
9. Get red pepper
10. Get chopped tomatoes
11. Prepare vegetable stock cube in 250ml water
12. Make ready tomato puree
13. Get Salt & pepper to season
14. Make ready a medium butternut squash (about 300g)
15. Prepare olive oil
16. Make ready ricotta cheese
17. Get of a fresh nutmeg, grated

Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. Butternut Squash Ravioli with Brown Butter Sage Sauce. The bright flavors of butternut squash, carrots, and tomatoes mingle together in this comforting fall soup that's perfect for vegetarians.

Steps to make Lockdown butternut squash and ricotta ravioli, with tomato sauce:

1. Preheat the oven to 180 Fan. For the pasta filling: Put your half of butternut squash (one whole squash sliced lengthways) into an ovenproof dish, drizzled with one tablespoon of oil, and some salt and pepper. Roast for 45 minutes to an hour. Then add the ricotta and cook for another 30 minutes until the squash is cooked. Remove from the oven and leave to cool slightly.
2. Discarding the seeds and skin, take the flesh of the squash and add to a bowl with the ricotta, mix, add the grated nutmeg and salt and pepper, and then cover and leave to cool in the fridge. It should be cold for use so you can make this ahead.
3. To make the pasta, add the pasta flour, and eggs to a bowl and mix until a dough is formed, you can add 1-2 tablespoons of water if required. Knead for 10 minutes until smooth. You can use a food processor to make the dough, or a Kenwood type mixer which can also do the kneading. I did use my mum's old Kenwood, which is wonderful and nice and easy for these jobs. Once it's nice and smooth, dust with a little flour, cover in clingfilm and leave to rest. It needs to rest for 30 minutes minimum.
4. To make the tomato sauce, chop the onion, garlic, leek, carrot and red pepper finely. Add a tablespoon of oil to your pan and saute on a medium heat for 5-10 minutes until softened slightly but not browned. Add the tomatoes, puree, stock, and some seasoning, and leave to simmer for around 30 minutes. If it's too thick add some more water, or if not thick enough, leave to cook and reduce for longer.
5. When everything is ready, use a pasta machine to roll out your dough. Divide your dough into two blocks, flatten slightly, and pass through on a low setting e.g. 1, which is the thickest. Gradually increase the setting so your pasta gets thinner. Each time you pass it through, dust with a little flour. Once you get to 7 or 8 on your machine, your pasta should be about right. You should now have a few nice sheets of pasta. I made the ravioli and had enough for some fresh tagliatelle too.
6. Using a pastry cutter, cut out circles of pasta dough, approx 7cm diameter but you can vary depending on what you have. Add a teaspoon of the mix to each circle, brush half with water, and seal, bringing together with your fingers to create half moon shapes. Dust with flour and put to one side. If you want to freeze any of these, lay out flat in the freezer, for 30 minutes. After that they can be bagged up in portions.
7. Cook your pasta for 2 minutes in boiling salted water. To serve, combine with some of the sauce, and top with parmesan and some black pepper, to taste. Bloomin' lovely :)

Butternut Squash Ravioli with Brown Butter Sage Sauce. The bright flavors of butternut squash, carrots, and tomatoes mingle together in this comforting fall soup that's perfect for vegetarians. Mix in diced tomatoes, broth, and tomato sauce. Reviews for: Photos of Chunky Butternut Squash and Tomato Soup. Carefully drain the ravioli in a colander and return to the saucepan.

So that’s going to wrap it up for this special food lockdown butternut squash and ricotta ravioli, with tomato sauce recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!