If you have been following for a while you can probably tell I love butternut squash. I have been wanting to make these for years and just never got around to it.
For the filling:
- 1 Medium Butternut Squash
- 1/4 Cup Almond Milk
- 1/2 tsp. Sage
- Salt and Pepper
- 1 Clove Garlic
I wanted to keep the filling simple not to over power the flavors of the sauce. You can do this two ways. Cut the squash in half, scoop out the seeds, and roast it in the oven with a little coconut oil for about 20 minutes. Or you can peel the squash, cube it, and then boil it until tender.
While the squash is cooking prepare the ravioli dough.
- 2 Cups Flour
- 1/2 tsp Salt
- 3 Eggs
- 2 1/2 T. Olive Oil
- 2 T. Water
Mix the flour and salt together in a bowl. In another bowl beat the eggs, olive oil, and water together. Add the egg mixture to the flour a little at a time while stirring. Stir until it forms a ball. Dust lightly with flour and wrap in plastic and let stand for about 30 minutes.
When the squash is cooked add the remaining ingredients. With a potato masher blend until creamy. You can use a blender if you prefer. Put the filling mixture aside.
On a well floured surface cut the dough in half. Put half of the dough back in the plastic to prevent drying. Roll the other half out until it’s thin enough you can see through it.
You can make your ravioli by hand cutting strips and adding filling to one side of the strip about an inch and a half apart. Brush water on the edges and between the filling. Then fold the other side of the strip over and press the dough between the filling and on the outside edge to seal it. Cut the squares with a Ravioli cutter.
Or you can do what I did. I got a Ravioli press from Amazon.
Use the metal side of the press as a guide and cut strips with a pizza cutter wide enough to cover the press. Flour the metal side of the press. Lay one strip of dough over the metal side of the press. Take the other side of the press with indentations and lay it over the dough. Gently press down. Remove and you have preformed pouches for the filling. Fill the pouches. ( Do not over fill)
Lay another sheet of dough over the press and gently push down with your hand. Then take your rolling-pin and roll it over the press until you can see the ravioli imprint.
Turn the press over and the ravioli should come out. If it doesn’t give it a gentle tap to release it. You might need to run the pizza cutter along the middle and between the ravioli to divide.
Place divided ravioli on a wax paper or parchment paper lined cookie sheet. Repeat with remaining dough until you have made all the ravioli. Cover the ravioli and put it aside until ready to cook.
For the Sauce:
- 1/4 Cup Onion Choped
- 2 Cloves Garlic
- 2 T. Coconut Oil
- 1 1/2 Cups Asiago Cheese ( dust lightly with flour to keep it from clumping)
- Salt and Pepper
- 2 to 2 1/2 Cups Almond Milk
- Vegetable Stock or Water
- 1/2 to 1 tsp. Nutmeg
- 1/2 tsp. Crushed Coriander
Saute the onion in the Coconut oil on medium-high heat until lightly caramelized. Add the garlic and cook until fragrant. Turn down to medium low heat. Add just enough flour to make a rue. While stirring constantly add the almond milk. When completely blended and the sauce has thickened add the cheese a small handful at a time.Continue stirring constantly and adding the cheese. Cook on low until the cheese is completely blended. Thin if needed using vegetable stock or water. You can use milk if you prefer. I wanted a lighter sauce. Add Salt, Pepper, Nutmeg, and Coriander. Continue to simmer on low heat until ready to serve.
Bring a large pot of water to a boil and add ravioli. Make sure not to crowd them. When they float they are done. Remove with a strainer or slotted spoon to drain.
Serve with Asiago cheese sauce and garnish with a pinch of nutmeg and Basil.