Butternut Squash and Toasted Pecan Whole Wheat Ravioli
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 2 servings
Ingredients
Pasta Dough
  • 1 cup whole wheat flour, plus some for rolling out the sheets
  • 2 eggs
Filling
  • 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
Sauce
  • 1 TBS butter
  • 3 large garlic cloves, minced
  • ½ tsp Italian seasoning
  • ½ cup white wine
  • ¼ tsp all purpose flour
Instructions
  1. 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.
  2. Cook butternut squash until tender, 25-30 minutes. Roasting in the oven at 425 F is preferred. Steaming will also work.
  3. 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.
Pasta
  1. 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.
  2. 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.
  3. 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.)
Sauce
  1. 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.
  2. Toss ravioli in sauce serve with extra Parmesan.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/butternut-squash-and-toasted-pecan-whole-wheat-ravioli/