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Butternut Squash Ravioli w/ Sage Coconut Cream

This is the perfect pasta dish for chilly Autumn nights!!


I love making homemade pasta at home and it's fairly simple to do, but if you are running short on time, you can always purchase the raviolis ahead of time from the grocery store! (Whole Foods has great fresh pasta options :)


This sage coconut cream sauce is so delicious and is a great alternative to those who are lactose intolerant, or simply avoiding heavy cream!


I hope you enjoy!





Butternut Squash Ravioli w/ Sage Coconut Cream Recipe:


Yield: 4 Servings

Cook Time: 1 Hr


Ingredients:

- 1 Butternut Squash, Cubed- 1/4 Inch

- 1 Yellow Onion, Minced

- ¼ Cup Olive Oil

- 1 Tbsp Sea Salt

- 1 tsp White Pepper

- 2 tsp Smoked Paprika

- ¼ Cup Shredded Parmesan Cheese

Pasta Recipe:

- 2 Cups Whole Wheat Flour

- ½ Cup Semolina

- 4 Eggs

- 1 Tbsp Olive Oil

- 1 ½ tsp Sea Salt

Sauce Recipe:

- 2 Tbsp Butter or Olive Oil

- 2 Tbsp All-Purpose Flour

- 4-5 Fresh Sage Leaves

- 1 Can, 14 oz Coconut Cream (Unsweetened)

- Optional: Serve with Ciabatta Bread or Simple Side Salad


Directions:

1. Preheat oven to 425° F. Wash, dry, and peel the butternut squash. Cut into ¼ inch sized cubes. Mince yellow onion.

2. In a large bowl, add the squash and minced onions. Toss with ¼ cup olive oil, 1 tbsp sea salt, 1 tsp white pepper, and 2 tsp smoked paprika.

3. Spread the seasoned squash and onions on a parchment-lined sheet tray.

4. Roast for 20-25 minutes until the butternut squash is fork tender. Place in a blender or blend with a stick blender to create a puree.

5. While the butternut squash is roasting, prepare the pasta dough by combining the whole wheat flour and semolina together.

6. Add the sea salt, olive oil, and eggs into the flour mixture. Combine with a fork until the dough is incorporated together. Knead for 2-3 minutes until the dough becomes smooth.

7. Roll out the dough using a rolling pin, pasta rolling machine, or attachment. Once the pasta is ¼ in thick, cut in half to create two squares of equal size. Flour the surface you’ll be working on.

8. Place a 1 ½ Tbsp butternut squash puree dollop on one of the pasta sheets. Continue placing dollops of the puree every 2 inches apart. Once you have filled the entire pasta sheet, grab the second pasta sheet and place over the top of the first sheet.

(You can also use a ravioli stamp or ravioli mold for faster making).

9. Using a knife or pasta cutter, cut the pasta into each ravioli square and use a fork to crimp the edges on each side.

10. Next, prepare the coconut cream sauce by melting 2 Tbsp butter or olive oil in a small saucepan and add 2 Tbsp all-purpose flour. Pour in the coconut cream and add the sage leaves. (You can also chop the leaves if you’d like to incorporate them into the sauce). Let simmer for 10 minutes, stirring occasionally.

11. Bring a large pot of salted water to a boil. Once boiling, add the raviolis and cook for 3-4 minutes, or until the ravioli begins to float. Once finished cooking, toss the raviolis in the sauce and top with shredded parmesan cheese, enjoy!


Tips/Tricks:

- You can purchase frozen raviolis and simply make the sauce to pair with them!

- Try pairing this dish with a yummy salad or some toasted ciabatta bread!














Click Link Below For Recipe PDF:

Butternut Squash Ravioli with Sage Coconut Cream
.pdf
Download PDF • 133KB



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