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Wednesday, December 16, 2009

Butternut Squash Ravioli with Pumpkin Seed Pesto Sauce


Butternut squash is one of those nourishing staple vegetables available throughout fall and winter.The vegetable is uber-rich in vitamin A and has the nutrients to promote over all good health.It can be incorporated in many dishes just as the pumpkins.

The puree of roasted squash is a fine filling for ravioli.With little experience of home made pasta making ,I used the American short-cut method by using store-bought ready to use wonton wraps for the pasta.The seeds in the squash when toasted and combine with fresh herbs and olive oil,served as excellent sauce with the ravioli.

To Roast the Butternut Squash
Cut the squash in to half lengthwise, lightly brushed with cooking oil, and place cut side down on a baking sheet.Bake at 375F for 45 minutes or until softened.

Recipe Butternut Squash Ravioli with Pumpkin Seed Parsley Pesto Sauce
Serves 3-4
Ingredients
For the Ravioli
1 cup Roasted Butternut Squash Puree
2 tablespoon onions,finely chopped
1 clove Garlic,finely chopped
1/4 teaspoon hot chili powder or freshly ground black pepper
2 tablespoon partially skimmed Parmigiano-Reggiano(Parmesan) cheese
1/2 teaspoon salt
pinch of nutmeg
1 tablespoon extra virgin olive oil or canola oil

For Pasta Dough(ready to use wonton wraps work as well)
2 cups all-purpose flour
1/2 teaspoon salt
1 large organic or free range egg
2 tablespoon water
1 tablespoon extra virgin olive oil

For Toasted Pumpkin seed Parsley Pesto sauce
1 cup fresh parsley(or cilantro)
1/2 cup toasted pumpkin seeds or squash seeds
2 cloves garlic,crushed
1 tablespoon Parmigiano-Reggiano(Parmesan) cheese
2 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest



Method
Make the Pasta Dough
Combine all the pasta ingredient in mixing bowl until a smooth dough is formed.

Prepare the filling
Heat oil in pan on medium heat,add the onions saute a minute.Add the garlic saute until aromatic, about a minute.Add the squash puree,chili powder or black pepper and salt,cook until the mixture is slightly dry, about 3-4 minutes. Season with salt. Turn the heat off.Mix in the cheese and nutmeg and cool completely.
Prepare the pesto sauce
While the filling cools make the pesto sauce.Combine all ingredients in a food processor, blending just until smooth.Add some more water if needed.Cover and let rest for 30 minutes before rolling.

Make the Ravioli
Roll the pasta dough(use pasta machine if you have one),cut the pasta into 3-inch squares . Place about 2 teaspoon of the filling in the center of each pasta square or wonton wrap.Spread some water around the edges of the square and cover with another square,press to seal.Use a fork to seal all the square.
Bring a pot of salted water to a boil salted.Carefully drop the stuffed pasta squares 5-6 at a time depending on the size of the pot.Cook about 2 minutes,when it starts to float that when it get to strain them out. Set aside.

To serve,lay some of the pasta and spoon the pesto sauce over the pasta.

This is my entry for Weekend Herb Blogging #214,host of the week is Halo of Cook Almost Anything Once

37 comments:

Rosa's Yummy Yums said...

Wow, that is a fabulous dish! So flavorful and original!

Cheers,

Rosa

Joanne said...

I could eat butternut squash in every dish, all year round. It is by far one of my most favorite veggies! I love this dish. The American lazyman's way of ravioli making is definitely the way to go. Especially for those of us without a pasta roller!

And I LOVE this idea for pesto. Just amazing, really.

Happy cook said...

Just looking to the pic i am drooling.

Tasty Trix said...

So fab!! I love the pumpkin seed pesto, how great.

SE(Denufood) said...

wow..perfect for the season...healthy

Fresh Local and Best said...

I love the idea of using wonton wraps to make this wonderful ravioli dish. It's stunning!

sangeeta said...

the filling looks interesting and the ravioli is my fave fat pasta...i make them with spinach n ricotta filling mostly...
if i remember correct you have made lasagna from scratch n now you say you are a novice is pasta making ...haan !!!!

tell me an indian equivalent for butternut squash now...

Yasmeen said...

LOL...that was an exception sangeeta,I did not make pasta from scratch since the Daring bakers home made lasagna...it sure was lot of work.This was much quicker. :D

Viki's Kitchen said...

step by step explanation on ravioli seems so useful. very nice dear.

Priya said...

Wow fantastic raviolu with super delicious pesto sauce..Unique dishes together Yas!

5 Star Foodie said...

The ravioli sound fantastic and I love the idea of pumpkin seed pesto sauce! Yum!

sabah said...

I love ravioli made at home, they are surely delicious.

chakhlere said...

lovely. I always see people making raviolis on food network...so want to try...thanks for a nice and healthy recipe.

Chef Jeena said...

Butternut squash is my favourite squash so I would love to sink my teeth into these tasty raviolis YUM! Great idea with the pesta pumpkin seeds are tasty and healthy, fabulous all around!

Superchef said...

my favourite kind of ravioli!!

sowmya.s said...

sounds so good..

Gita said...

The dish looks so rich and tasty Yasmeen....love the healthy pesto on top :)

Anncoo said...

Gonna bookmark this. Looks so fabulous!

PJ said...

Wonderful idea to use butternut squash in a ravioli.. and the light sauce looks perfect!

Arfi Binsted said...

lovely dish! i quite like pumpkin filling for ravioli.

Pavithra said...

Wow looks so tempting and also good that you made ravioli from the scratch..sure i bet it would have melted in your mouth.

Kerstin said...

I always order butternut squash ravioli when I see it on restaurant menus and would love to try yours - it looks fantastic! Awesome pesto too!

Divya Vikram said...

Great that u made raviolis at home! Looks pretty..

Padhu said...

Wow! that is a lovely dish. Looks yummy.

Shri said...

Sounds very gourmet..and looks awesome!

Ayesha said...

A totally new dish to me ,Yasmeen :)

Organic said...

Lovely idea of using the pumpkin seeds in pesto,the creamy butternut squash is such a tasty filling.

Simmi said...

A meal I would completely enjoy.

Bergamot said...

Looks good... really original

Curry Leaf said...

Fabulous raviolis.I am yet to try making my own pasta.Excellent recipe Yasmeen.

meeso said...

Gorgeous, delicious! I love it!

Rajani said...

very nice yasmeen, i loved this recipe the moment i set my eyes on it. i will definitely try it this week. i have springroll wrappers in the freezer, are they thinner than wonton wrappers or can i sub?

Arabic Bites said...

I love butternut squash a lot... I even use it in my smoothies :)
Love the idea of pumpkin seed pesto very interesting...
I'll bookmark the recipe & give it a try soon :)

Yasmeen said...

Rajani,the Wonton wraps sold here are even good for making spring rolls.These are more thicker and made with wheat flour.

Pary said...

Wow, cool lovely delicious dishes with full of proteins & beneficial for health. Diet pills affiliate program

ejm said...

Squash-stuffed ravioli are one of our favourites. But we never would have thought of using pumpkin seeds in pesto! Thank you for posting this.

-Elizabeth

Tina said...

This looks so delicious! :)
All the ingredients in it look great-- and good idea to make this with pumpkin seeds!

Really like your blog

thanks!!

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