Welcome back to the Simple Recipe Box podcast with your host, Ben Harper! Today, we’re diving into a dish that’s as delightful to make as it is to eat: Butternut Squash Ravioli. This recipe is not just a treat for your taste buds but also a fun culinary project that you can master at home, regardless of your cooking level.

Let’s start with what you’ll need. First, the star of our show: butternut squash. You’ll need about 2 pounds. Next, grab a cup of grated Parmesan cheese for that rich, savory depth, and don’t forget half a cup of all-purpose flour for our homemade pasta dough. Simple ingredients, but together, they create magic.

Now, onto the equipment. If you have a pasta machine, great! If not, a rolling pin will do just fine. You’ll also need a baking sheet for roasting your squash, a food processor to puree it, and a ravioli cutter to shape your pasta perfectly.

Ready to cook? First up, roasting the butternut squash. Preheat your oven to 400°F, cut the squash in half lengthwise, remove the seeds, and place it cut-side down on your baking sheet. Roast it for about 45-50 minutes until it’s tender. Once it’s cool, scoop out the flesh and puree it until smooth.

Next, the pasta dough. In a large bowl, mix your flour with a pinch of salt. Make a well in the center, add two large eggs and a quarter cup of extra-virgin olive oil, and gradually mix everything together. Once you have a dough, knead it on a floured surface until it’s smooth and elastic, about 5-7 minutes.

Roll out your dough into thin sheets, about 1/8 inch thick. If you’re using a pasta machine, that’s about setting number six. Now, spoon the butternut squash puree onto the dough sheets, brush the edges with water, fold the dough over, and press to seal. Cut your ravioli into individual pieces with your cutter.

To cook the ravioli, bring a large pot of salted water to a boil. Add the ravioli and cook for about 3-4 minutes, or until they float to the surface. Drain them well, and they’re ready to serve!

Serving suggestions? A simple butter and sage sauce works wonders with butternut squash ravioli. For something creamier, try a garlic and Parmesan cream sauce. And if you’re looking to store your ravioli, they’ll keep in the fridge for up to three days, or you can freeze them for up to three months.

There you have it, folks! Butternut squash ravioli from scratch. Impressive, delicious, and perfect for any dinner occasion. Thanks for tuning in, and happy cooking! Remember, the full recipe and step-by-step guide are available on my blog, Butternut Squash Ravioli. See you next time for more tasty adventures!