Artisanal Squash Ravioli
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@Outlook.com

INGREDIENTS LIST

SQUASH RAVIOLI
Side Item : SAVOURY TOPPINGS
Side Item : TOMATO SAUCE
  • 250 grams Pasta Dough @ Room Temp.
  • 150ml Squash Puree (Onions, Garlic, Butter, Salt & Pepper)
  • Toasted Pecans, Sage, Goats Cheese
  • Salt & Pepper to Taste
  • Sage, Deep Fried Leaves or Fresh Torn
  • Crumbled Goats Cheese
  • 1/2 Stick Butter, 1/2 Cup Milk
  • Salt & Pepper, to Taste
  • Turnip, Carrot, Zucchini (all cut into1/2'')
  • Olive Oil, to taste
  • Salt & Pepper, to taste
Step 1
Roll out pasta dough using traditional techniques including a rolling pin or pasta roller to 5 mm - 7 mm thickness.  For large ravioli, add 50ml of squash puree, to dough, leaving enough space between ravioli.  Top with pecans, sage and goats cheese.
Step 2
Add top layer of rolled pasta dough over top of areas where filling is placed.  Using a pastry or ravioli cutter, cut ravioli shapes, making sure not to cut into filling and edges are sealed.
Step 3
Bring a pot of water to boil and season with salt.  Slowly add ravioli to water and simmer until pasta dough in ravioli is cooked through.
Step 4
While ravioli is cooking, in a sauce pan, re-heat your tomato sauce.  Once ravioli is cooked, add to tomato sauce, with 1-2 tablespoons of pasta water.
Step 5
Serve in bowls or large plates, with ravioli, tomato sauce, sprinkled with pecans, cheese, and sage.  Enjoy!
ARTISANAL SQUASH RAVIOLI

Excellent Accompaniments include:  Grumbled Goats Cheese, Toasted Pecans, Spicy Tomato Sauce & Sage.