Butternut Squash Ravioli And Smoked Cabbage Cream

Name: Butternut Squash Ravioli And Smoked Cabbage Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 butternut squash about 2 to 2 1/2 lb each raw; 6 ounces brown butter (bring to boil 3 oz butter and 3 oz heavy cream and cook until brown); 8 ounces cow's milk ricotta cheese; 1 each stem of rosemary, thyme; 4 tablespoons olive oil; 18 ounces double 00 flour (very fine flour); 3 farm eggs and 8 yolks; 2 pinch of salt; 1 tablespoon olive oil; 1 egg plus 1 tablespoon water, beaten well; 1/4 of a green savoy cabbage; 1/4 cup dry white wine; 2 cups half & half; 2 cups of wood chips (recommend apple wood, maple, cherry); 2 ounces butter

Servings: persons

2 butternut squash about 2 to 2 1/2 lb each raw
6 ounces brown butter (bring to boil 3 oz butter and 3 oz heavy cream and cook until brown)
8 ounces cow's milk ricotta cheese
1 each stem of rosemary, thyme
4 tablespoons olive oil
18 ounces double 00 flour (very fine flour)
3 farm eggs and 8 yolks
2 pinch of salt
1 tablespoon olive oil
1 egg plus 1 tablespoon water, beaten well
1/4 of a green savoy cabbage
1/4 cup dry white wine
2 cups half & half
2 cups of wood chips (recommend apple wood, maple, cherry)
2 ounces butter

1
Cut the butternut squash by half, remove the seed, place the squash in a roasting pan skin down, add 1 cup of water in the pan to prevent burning. Season the squash with salt and pepper, olive oil, thyme and rosemary. Bake the squash uncovered in an oven pre heated to 400u00b0F and cook until tender (if the squash starts to get some color cover with an aluminum film).
2
After been cooked, remove the pulp of the squash, pass the pulp to a food mill and place the puree in cheesecloth to drain some of the liquid. Reserve the liquid. In a large mixing bowl, combine the squash puree, ricotta, brown butter, salt and pepper to taste and mix well. If the filling is to dry add little bit of the squash liquid.
3
In a large bowl, mix the flour with the eggs and olive oil and salt until form a dough. Wrap in plastic film and reserve outside for at least 30 minutes of rest.
4
Roll one portion of the dough into 3-inch wide strips. Trim your rolled-out pasta using a pastry wheel for ruffled edges or a sharp knife. Brush the dough strips lightly with beaten egg. Fill the ravioli by dropping the filling at 1-inch intervals along one of the strips. Cover the ravioli filling with another strip of dough. Press down firmly on the top strip of dough to seal the edges around the filling. Cut each ravioli from the strip using the pastry wheel (or sharp knife). Raviolis can either be wrapped tightly and frozen, or boiled in salted water for 3 to 4 minutes, until tender. Toss boiled ravioli with cabbage sauce immediately after cooking.
5
Cut the savoy cabbage into fine slices; cook them in salted boiling water for two minutes. In a deep pan burn the wood chips with a torch and place the cabbage above the smoke in a perforated pan. In a medium sauce pan, melt the butter and sweat the blanched cabbage for about three minutes than add the half and half and cook until tender. Blend the cabbage with the liquid in a blender until smooth texture.

1670

kcal

Calories

125

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 butternut squash about 2 to 2 1/2 lb each raw, 6 ounces brown butter (bring to boil 3 oz butter and 3 oz heavy cream and cook until brown), 8 ounces cow's milk ricotta cheese, 1 each stem of rosemary, thyme, and more.

Yes, Butternut Squash Ravioli And Smoked Cabbage Cream falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!