Easy Squash Ravioli With Rosemary Olive Oil
If I ask my youngest daughter what she would like for dinner, without a doubt she will request this recipe. So when squash is in season, I roast several Hubbard squashes, vacuum seal and freeze them; so I can easily make this ravioli. Once the squash is roasted, assembling and cooking the ravioli takes under 30 minutes. You can use any type of squash or pie pumpkin, but my favourite squash to use is a Hubbard. The flesh is dense and has an intense, sweet squash flavour, and it's dark orange colour contrasts superbly against the white wonton wrapper used for the pasta dough. Pick up some wonton wrappers and a squash on your next trip to the grocery store and have fun making this tasty meal!
YIELD : 20-22 large ravioli
- 8-litre stainless steel pot with a lid
- large frying pan
- large rimmed baking sheet lined with tin foil
- hand immersion blender or blender or potato masher
- optional: wire cooling rack
- optional: baking sheet lined with parchment paper
- 2½ cups squash I roast a medium squash for this recipe and reserve the extra for another use.
- 1 garlic clove minced
- ¼ tsp salt
- ¼ tsp ground pepper
- 1 pound wonton wrappers keep in the refrigerator until just before you use them, otherwise they may be hard to separate from each other. (I like to use the large square wrappers.)
- 4 tablespoons olive oil
- 2 tablespoons fresh rosemary chopped
- ½ cup Parmesan cheese grated
- 1 large egg white whisked in a small bowl with a little bit of water
- extra olive oil for use in baking the squash
To cook the squash and make the filling:
- Preheat the oven to 375°F.
- Cut the squash in sections like you would a melon. (The thickest part being about 1½-2") Put them on a rimmed baking sheet lined with tin foil and rub the pieces all over with olive oil. Bake in a 375°F oven for 30 minutes or until the squash is cooked.
- Remove the squash and cool until you can handle with your hands. Scoop out the flesh and place in a bowl. Use a hand immersion blender or blender to puree the squash until smooth. Alternatively, you can just use a potato masher, which will result in your squash having more texture.
- Add the minced garlic, salt and pepper to the puree. Stir to combine and set aside.
To make the ravioli:
- Set out a baking sheet lined with parchment paper or a metal cooling rack.
- Lay out 20 bottom wonton wrappers. Add a heaping tablespoon of squash puree to the center of the wrapper.
- Using a pastry brush, brush the edges with the egg white/water mixture. Top the bottom layer with a second wonton wrapper and press to seal. You can then use a fork to make a decorative edge, if desired.
- Place the finished ravioli on the cooling rack or parchment-lined baking sheet. Repeat the process until all the ravioli is made. You may end up with some leftover squash.
Cook the ravioli and make the rosemary olive oil:
- Heat the 4 tablespoons of olive oil on medium in the large frying pan. Once the oil is hot, add the chopped rosemary. Let is sizzle for 30 seconds and then remove the pan from the heat.
- Fill the 8-litre pot at least halfway with water and bring to a boil. Once boiling, add a tablespoon of kosher salt.
- Working in batches, cook the ravioli. I usually cook about 6-8 raviolis at a time. Cook for 2-4 minutes. Remove from the water with a slotted spoon and put on the dinner plates.
- Drizzle each plate with the rosemary olive oil. Top with the grated Parmesan cheese and serve.
Calories: 554kcalCarbohydrates: 77gProtein: 18gFat: 19gSaturated Fat: 4gCholesterol: 21mgSodium: 1004mgPotassium: 430mgFiber: 4gSugar: 2gVitamin A: 9454IUVitamin C: 19mgCalcium: 237mgIron: 5mg
Tried this recipe?Let us know how it was!