Squash Stuffed Ravioli Made with Puff Pastry
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Italian
- 3 puff pastry sheets
- 1 kilo / 2 lb. butternut squash cut in pieces
- 6 tbsp Parmigiano Reggiano
- ½ tsp nutmeg
- 4 tbsp olive oil
- Salt and pepper
- 1 ½ cup beef stock
- ½ cup Marsala wine
- 1 stick of fresh thyme
- 1 stick of fresh sage
- 200 ml light cream 15% fat
- ½ cup evaporated milk
- ¼ cup parmigiano reggiano
- Salt and pepper
- Either bake or boil the squash until soft.
- Mash it in a bowl and add the parmesan, salt and pepper, the nutmeg and the olive oil.
- Put aside.
- Take one puff pastry sheet and put it on a floured counter.
- With the rolling pin open it to make it a bit thinner than it already is.
- Put the short side towards you and cut it in strips of 8 cm / 3 in.
- In each strip ad 5 tsp of the mashed squash leaving about 2 cm. / 1 in. distance between them.
- Cover with the other strip and seal around the mashed squash.
- Cut either with a mold or with a knife and seal again to make sure that during boiling the filling won’t get out.
- Put them in a floured pan and flour them again, so as not to stick to each other.
- Now you can make another sheet with the remaining of the dough or simply make malfatti with them.
- Continue until all squash is used.
- Put aside and make the sauce.
- In a deep pan add the stock the sage and thyme and bring to boil.
- Boil for 3 minutes and then remove the two sticks.
- Add the cream, the evaporated milk, salt and pepper.
- Reduce heat to slow and let simmer for about 5 minutes.
- Add the Marsala wine and let simmer for another 10 minutes.
- Add the parmesan and whisk until the cheese is dissolved completely.
- Boil pasta for about 3 to 5 minutes and then drain and throw it to the sauce pan.
- Cover the ravioli with the sauce and serve.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/squash-stuffed-ravioli-made-with-puff-pastry/
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