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Red Delicious Apple & Butternut Squash Ravioli with Roasted Tomato Sauce
2018-11-15
https://www.metro.ca/userfiles/image/recipes/null
PT01M
PT01M
PT02M
Preheat oven to 400°F. Slice tomatoes in half, set aside. Pour the olive oil onto a large baking sheet and spread it around the sheet. Sprinkle evenly the garlic, herbs, sugar, salt and pepper over the oil. Place the tomatoes cut side down onto the baking sheet. Roast for about 30-40 minutes, or until the skins start to lift from the tomatoes. Allow to cool. Remove the skins and put the sauce into a large bowl and break up the flesh with a fork. Reheat sauce if using immediately.In a small saucepan, cook the apple and squash puree over medium heat, stirring frequently, until it stops releasing moisture and is reduced to 1 cup, 10-12 minutes. Transfer to a small bowl to cool.In a small saucepan, melt 2 tbsp. butter over medium heat. Add shallots; cook, stirring until soft and beginning to brown, 3-5 minutes. Add chopped sage; cook, stirring, for 1 minute more. Remove from heat; combine with squash and apple mixture. Season with salt and pepper; stir in nutmeg. Let cool completely.Generously dust two baking sheets with semolina; set aside. Divide pasta dough into 4 pieces; cover unused pieces with plastic wrap to keep them from drying out. Dust a piece of dough lightly with flour. Using a pasta maker, roll dough through the widest opening. Fold dough into thirds, and pass through machine again, layered side first. Repeat process three or four more times, until dough is smooth. Continue running the dough through the remaining settings, using additional flour sparingly, until pasta sheet is very thin. Dough should be at least 5 inches wide.Place dough on a lightly floured surface; halve crosswise. Cover half with plastic wrap. On the other half, place scant tablespoons of squash filling 1 inch apart in 2 rows. Using a pastry brush dipped in water, lightly moisten pasta around each mound of filling. Top with the remaining half sheet of pasta; press around mounds to eliminate air inside and to seal. Cut pasta into 2 ½ inch squares. Brush away excess flour. Place ravioli on prepared baking sheets. Repeat with remaining dough and filling.For fried sage leaves: In a small saucepan, heat oil over medium-high heat. Drop a few sage leaves at a time into the hot oil, and fry until oil around leaves stops bubbling but before leaves brown, about 5 seconds. Using a slotted spoon, transfer to a paper towel lined plate; set aside.Bring a large stockpot of water to a boil. Add salt and ravioli. Gently stir once and cook at a gentle boil until the ravioli have floated to the top and are just tender, 3 to 5 minutes. Using a slotted spoon, divide evenly among four plates.In a small saucepan, melt the remaining 4 tbsp. butter over the medium heat, and cook until lightly browned and aroma is nutty, 6-8 minutes. Drizzle over ravioli, and garnish with cheese and fried sage leaves and roasted tomato sauce.
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Metro
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Ingredients (Ravioli)
1 3/4 cup roasted squash puree made with butternut squash
1 cup red delicious apples peeled, cored, and diced
6 Tbsp. unsalted butter
1/2 cup chopped shallots about 3
1 1/2 Tbsp. chopped fresh sage plus 24 whole sage leaves for garnish
coarse salt and freshly ground pepper to taste
Pinch of ground nutmeg
1/2 cup semolina for dusting
2 lbs fresh pasta dough All purpose flour for dusting
1/4 cup olive oil
1/4 cup freshly grated Parmesan cheese, for garnish
2 lbs roasted Tomato sauce
Ingredients (Roasted Tomato Sauce)
2 lbs large tomatoes
4 garlic cloves minced
1 tsp. dried Italian herb seasoning
1/2 tsp. Sugar
1 tsp. Salt
1 tsp. black pepper
2 Tbsp. olive oil
Red Delicious Apple & Butternut Squash Ravioli with Roasted Tomato Sauce
4
Main course
0:01
Preparation
0:01
COOKING
0:02
TOTAL TIME
Ingredients
-
Ingredients (Ravioli)
-
1 3/4 cup
roasted squash puree made with butternut squash
-
1 cup
red delicious apples peeled, cored, and diced
-
6 Tbsp.
unsalted butter
-
1/2 cup
chopped shallots about 3
-
1 1/2 Tbsp.
chopped fresh sage plus 24 whole sage leaves for garnish
-
coarse salt and freshly ground pepper to taste
-
Pinch of ground nutmeg
-
1/2 cup
semolina for dusting
-
2 lbs
fresh pasta dough All purpose flour for dusting
-
1/4 cup
olive oil
-
1/4 cup
freshly grated Parmesan cheese, for garnish
-
2 lbs
roasted Tomato sauce
-
Ingredients (Roasted Tomato Sauce)
-
2 lbs
large tomatoes
-
4
garlic cloves minced
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1 tsp.
dried Italian herb seasoning
-
1/2 tsp.
Sugar
-
1 tsp.
Salt
-
1 tsp.
black pepper
-
2 Tbsp.
olive oil
Preparation
Preheat oven to 400°F. Slice tomatoes in half, set aside. Pour the olive oil onto a large baking sheet and spread it around the sheet. Sprinkle evenly the garlic, herbs, sugar, salt and pepper over the oil. Place the tomatoes cut side down onto the baking sheet. Roast for about 30-40 minutes, or until the skins start to lift from the tomatoes. Allow to cool. Remove the skins and put the sauce into a large bowl and break up the flesh with a fork. Reheat sauce if using immediately.
In a small saucepan, cook the apple and squash puree over medium heat, stirring frequently, until it stops releasing moisture and is reduced to 1 cup, 10-12 minutes. Transfer to a small bowl to cool.
In a small saucepan, melt 2 tbsp. butter over medium heat. Add shallots; cook, stirring until soft and beginning to brown, 3-5 minutes. Add chopped sage; cook, stirring, for 1 minute more. Remove from heat; combine with squash and apple mixture. Season with salt and pepper; stir in nutmeg. Let cool completely.
Generously dust two baking sheets with semolina; set aside. Divide pasta dough into 4 pieces; cover unused pieces with plastic wrap to keep them from drying out. Dust a piece of dough lightly with flour. Using a pasta maker, roll dough through the widest opening. Fold dough into thirds, and pass through machine again, layered side first. Repeat process three or four more times, until dough is smooth. Continue running the dough through the remaining settings, using additional flour sparingly, until pasta sheet is very thin. Dough should be at least 5 inches wide.
Place dough on a lightly floured surface; halve crosswise. Cover half with plastic wrap. On the other half, place scant tablespoons of squash filling 1 inch apart in 2 rows. Using a pastry brush dipped in water, lightly moisten pasta around each mound of filling. Top with the remaining half sheet of pasta; press around mounds to eliminate air inside and to seal. Cut pasta into 2 ½ inch squares. Brush away excess flour. Place ravioli on prepared baking sheets. Repeat with remaining dough and filling.
For fried sage leaves: In a small saucepan, heat oil over medium-high heat. Drop a few sage leaves at a time into the hot oil, and fry until oil around leaves stops bubbling but before leaves brown, about 5 seconds. Using a slotted spoon, transfer to a paper towel lined plate; set aside.
Bring a large stockpot of water to a boil. Add salt and ravioli. Gently stir once and cook at a gentle boil until the ravioli have floated to the top and are just tender, 3 to 5 minutes. Using a slotted spoon, divide evenly among four plates.
In a small saucepan, melt the remaining 4 tbsp. butter over the medium heat, and cook until lightly browned and aroma is nutty, 6-8 minutes. Drizzle over ravioli, and garnish with cheese and fried sage leaves and roasted tomato sauce.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
