Last year for Christmas, I asked for a set of ravioli stamps. The filling options with ravioli are endless, which gives me ample opportunity to get creative in the kitchen! Well, as luck turns out it took me a whole year to get around to trying them out. This butternut squash and toasted pecan whole wheat ravioli is wholesome and healthy way to start off your new year!
Butternut squash is a common ravioli filling because it is creamy and perfectly fills your pockets of dough. I added toasted pecans for protein, and because they compliment the nutty flavor of the whole wheat pasta. Simply toss in the white wine sauce (with lots of yummy garlic and herbs), and you have a light delicious meal. While you are at it, make a double batch and freeze some for later!
Variations to the Butternut Squash and Toasted Pecan Whole Wheat Ravioli Recipe:
- You can omit the pecans, or substitute with your favorite kind of nuts.
- No wine in the house? Try some stock or broth instead.
- Any kind of cheese can be put in place of the Parmesan. You can increase the amount as well if you are a cheese lover.
- 1 cup whole wheat flour, plus some for rolling out the sheets
- 2 eggs
- 2 cups cubed butternut squash, about 8 oz
- 3 TBS pecans
- 3 TBS grated parmesan cheese
- 1 pinch cinnamon
- 4 twists of a sea salt grinder
- 1 TBS butter
- 3 large garlic cloves, minced
- ½ tsp Italian seasoning
- ½ cup white wine
- ¼ tsp all purpose flour
- In a food processor fitted with a dough blade, mix the flour and eggs until they form a ball chasing itself around the bowl. Let the dough rest 20-30 minutes.
- Cook butternut squash until tender, 25-30 minutes. Roasting in the oven at 425 F is preferred. Steaming will also work.
- In a small skillet, toast the pecan over medium heat until fragrant, stirring frequently. Don't walk away, the pecans will burn easily. Pulse the nuts in a mini food processor until finely ground. You can also pulse them in the large food processor before you start the pasta dough.
- Working with a quarter of the dough, Roll it into a rectangle, mine were about 8x6 inches. Roll a second piece into about the same size and shape. Use your ravioli stamp and determine how many raviolis you can fit onto your sheet by lightly marking the dough with the stamp. Fill the stamp impressions with filling. Cover with the top sheet of dough, pressing it down around the edges carefully so it won’t split. Press with the ravioli stamp until the pocket breaks away from the dough.
- Continue with remaining dough and filling, covering raviolis with plastic wrap so they don’t dry out. I got 12 raviolis, 6 large squares, and 6 small circles, perfect amount for 2 servings. There was a little left over dough. Cut into strips and boil in water like pasta.
- Bring a large pot of water to a boil and gently place raviolis in the water. Boil for 4 minutes, they should all float by the time they are done. (I boiled in two batches to avoid having the pasta stick together due to crowding.)
- To make the sauce melt the butter in a skillet. Add minced garlic and sauté until just starting to turn golden brown. Add the Italian seasoning and simmer 30 more seconds. Mix in the wine and let it simmer until starting to visibly reduce. Whisk in the flour and stir until you reach the desired thickness. I like a thick sauce, and let it reduce to about 3-4 TBS.
- Toss ravioli in sauce serve with extra Parmesan.
Alison I had to chuckle at you measure of some of the ingredients. “1 pinch cinnamon
4 twists of a sea salt grinder” Its like reading some old church ladies cookbook.
Those sweet old ladies knew what they were doing! Sometimes simple measurements are just fun to do!