Lockdown butternut squash and ricotta ravioli, with tomato sauce

Hello everybody, it is John, welcome to my recipe page. Today, we're going to make a special dish, Lockdown butternut squash and ricotta ravioli, with tomato sauce. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Lockdown butternut squash and ricotta ravioli, with tomato sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lockdown butternut squash and ricotta ravioli, with tomato sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lockdown butternut squash and ricotta ravioli, with tomato sauce is 3-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can have Lockdown butternut squash and ricotta ravioli, with tomato sauce using 17 ingredients and 7 steps. Here is how you cook that.

So called because I've always wanted to make ravioli and never had the time....most recipes call for fresh basil, but I felt some nutmeg would be nice. The tomato sauce is lovely and sweet; when topped with some parmesan and black pepper, you really could be sitting in an Italian restaurant.

Ingredients and spices that need to be Make ready to make Lockdown butternut squash and ricotta ravioli, with tomato sauce:

1. 200 g 00 Pasta flour
2. 2 eggs, medium or large, free range
3. 1-2 tablespoons water, as required to bind the pasta dough
4. extra flour for rolling pasta
5. 1 small onion
6. 1 clove garlic
7. 1 small leek
8. 1 small carrot
9. 1/2 red pepper
10. 1 tin chopped tomatoes
11. 1 vegetable stock cube in 250ml water
12. 1 tablespoon tomato puree
13. Salt & pepper to season
14. 1/2 a medium butternut squash (about 300g)
15. 2 tablespoons olive oil
16. 250 g ricotta cheese
17. 1/3 of a fresh nutmeg, grated

Instructions to make to make Lockdown butternut squash and ricotta ravioli, with tomato sauce

1. Preheat the oven to 180 Fan. For the pasta filling: Put your half of butternut squash (one whole squash sliced lengthways) into an ovenproof dish, drizzled with one tablespoon of oil, and some salt and pepper. Roast for 45 minutes to an hour. Then add the ricotta and cook for another 30 minutes until the squash is cooked. Remove from the oven and leave to cool slightly.
2. Discarding the seeds and skin, take the flesh of the squash and add to a bowl with the ricotta, mix, add the grated nutmeg and salt and pepper, and then cover and leave to cool in the fridge. It should be cold for use so you can make this ahead.
3. To make the pasta, add the pasta flour, and eggs to a bowl and mix until a dough is formed, you can add 1-2 tablespoons of water if required. Knead for 10 minutes until smooth. You can use a food processor to make the dough, or a Kenwood type mixer which can also do the kneading. I did use my mum's old Kenwood, which is wonderful and nice and easy for these jobs. Once it's nice and smooth, dust with a little flour, cover in clingfilm and leave to rest. It needs to rest for 30 minutes minimum.
4. To make the tomato sauce, chop the onion, garlic, leek, carrot and red pepper finely. Add a tablespoon of oil to your pan and saute on a medium heat for 5-10 minutes until softened slightly but not browned. Add the tomatoes, puree, stock, and some seasoning, and leave to simmer for around 30 minutes. If it's too thick add some more water, or if not thick enough, leave to cook and reduce for longer.
5. When everything is ready, use a pasta machine to roll out your dough. Divide your dough into two blocks, flatten slightly, and pass through on a low setting e.g. 1, which is the thickest. Gradually increase the setting so your pasta gets thinner. Each time you pass it through, dust with a little flour. Once you get to 7 or 8 on your machine, your pasta should be about right. You should now have a few nice sheets of pasta. I made the ravioli and had enough for some fresh tagliatelle too.
6. Using a pastry cutter, cut out circles of pasta dough, approx 7cm diameter but you can vary depending on what you have. Add a teaspoon of the mix to each circle, brush half with water, and seal, bringing together with your fingers to create half moon shapes. Dust with flour and put to one side. If you want to freeze any of these, lay out flat in the freezer, for 30 minutes. After that they can be bagged up in portions.
7. Cook your pasta for 2 minutes in boiling salted water. To serve, combine with some of the sauce, and top with parmesan and some black pepper, to taste. Bloomin' lovely :)

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So that is going to wrap it up for this special food How to Prepare Perfect Lockdown butternut squash and ricotta ravioli, with tomato sauce. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!