Butternut Squash Ravioli
I enjoy Fall period for the fallen leaves and the pumpkin variety.
This recipe came out of my hands, mixing two or three ingredients together for the filling of the ravioli. I love this recipe for a tons of reasons but principally because it’s easy to make, a few ingredients only, it doesn’t require lot of time, you can feel the creaminess of the mashed pumpkin (yuum) and sometimes there is nothing better than Pasta Fresca!
Pasta dough: 400g semola flour, 200ml filtered water, some curcuma, optional: you can add fresh herbs like coriander, a bit of salt if you want..
Butternut filling: a small organic butternut squash, dried tomatoes, yeast flakes (inactivated), some grated nutmeg
Important: leave the pasta dough in the fridge for about 30 minutes before roll it.
For the process of the recipe, enjoy the cooking sounds ♥ VIDEO HERE
You can obviously cut the pasta like you prefer: in round, half moon or square. and…Buon appetito!