Lentil and Ricotta Stuffed Butternut Squash Ravioli
To be honest, making ravioli from scratch makes for a really long day in the kitchen. Long, yes, but also adventurous, fun, and rewarding!
This ravioli has an earthy and delicate flavor and pairs splendidly with the citrusy tang of satsuma cream sauce.
As for butternut squash, which is technically a fruit, this succulent squash is full of dietary fibers, low in fat, high in Vitamin B6, packs a potassium punch, and delivers a high dose of carotenoids. This squash is also high in anti-oxidants (aka anti-inflammatory effects).
Lentil and Ricotta Stuffed Butternut Squash Ravioli
Yields: Approximately 18 individual ravioli, or about 4 servings
1-2 lb butternut squash (Either 2 small squash or 1 big one)
2-4 cups gluten free all purpose flour (King Arthur's is my favorite)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 batch cashew ricotta
1/2 cup lentils
1 cup water
1 tbsp cumin
1/2 tbsp chili
1. Prepare a batch of Cashew Ricotta
2. Preheat oven to 375. Cut your butternut squash in half lengthwise, scoop out seeds with a spoon, and brush the meat side of the squash with a high heat oil (avocado, coconut, or ghee). Place meat side down onto a baking sheet and roast for 45-60 minutes or until a fork is easily inserted into the skin of the squash. Remove from the oven, allow to cool for 15 minutes, and scrape out the meat of the squash.
3 Either mash with a potato masher until smooth of place in your food processor and puree. You want the squash to be incredibly smooth with no lumps whatsoever. Add in salt, nutmeg, and cinnamon.
4. In a large bowl, add 1 cups of gluten free all purpose flour into your butternut squash. Have fun and get in there with your hands and make sure all the ingredients are well incorporated The true trick of making pasta dough from scratch is ensuring you have just enough flour, without using TOO much flour. The goal is to use the least amount of flour as is possible. Your dough should form a nice ball that stays together without crumbling but isn't sticky.
1 ended up using about 2 1/3 cups of flour. Again, start with one cup and then add more slowly in 1/4 to 1/3 cup amounts.
5. Test your dough: pinch off about a 3/4" ball and do a test. To cook the ravioli: bring a large pot of salted water to a boil and reduce to a simmer. Drop your test ravioli bite into the water. It will hang out at the bottom of the pot for a bit and eventually bob to the surface. After it bobs to the surface, allow it to cook for an additional 30 seconds. Remove it from the water with a slotted spoon. If it melts or won't stay together, you're going to want to use some more flour. Incorporate more flour into your dough and test again.
Once you know your dough is good to go, you can start to stuff and create your raviolis, but first...
6. But your beautiful ball of dough into 4 equal quarters and roll them each into individual balls.
7. Make sure you have a well floured surface and flour your hands and your rolling pin. One ball at a time, flatten the dough with your palm, flip the dough (replenishing the flour underneath), and roll out the dough with even, gentle strokes of your rolling pin. Don't press too hard as you roll it out to about a 1/8"-1/4" thickness.
8. Using a large biscuit cutter or cookie cutter, cut your dough into individual raviolis and place them in a single layer on a floured cookie sheet. Save scraps to reroll.
9. Repeat with the remaining 3 balls. Gather scraps at the end and reform balls out until your dough is all used.
10. Allow dough to sit for one hour.
11. While dough is sitting, prepare your lentils: bring 1/2 cup of lentils and 1 cup of water to a boil. Reduce to a simmer and allow to cook about 15 minutes. Drain and rinse lentils. Add cumin and chili and press with a potato masher a few times to soften the lentils a bit.
12. Scoop about 1/2 tbsp of ricotta and 1/2 tbsp of lentils onto one ravioli (the bottom ravioli). Dip you fingers in room temperature water and rub water around the edge of the ravioli bottom and the ravioli you're going to place on top (where the two raviolis will touch). This will help the two sides of the ravioli to bond. Press with the tines of a fork to seal the edges.
13. Now you can either freeze the prepped ravioli to finish making at a later date, or go for it! If you're going to freeze them, simply take them out of the freezer about 15 minutes before you'd like to prepare them.
[To freeze, place prepared ravioli on cookie sheet in your freezer for about one hour. You'll know they're ready for the next step when they're hard to the touch. Once frozen, place in a freezer safe bag and return to the freezer.]
14. To make your ravioli: bring a large pot of salted water to a boil and reduce to a simmer. Drop your stuffed raviolis (about 3 at a time) into the water. They will hang out at the bottom of the pot for a bit and eventually bob to the surface. After they bob to the surface, allow them to cook for an additional 30 seconds. Remove from the water with a slotted spoon and place on wax paper to dry.
15. Serve on a bed of sauteed kale and top with Satsuma Cream Sauce.