Roasted Butternut Squash Ravioli with Creamed Spinach

My first ravioli and first use for pasta roller for my KitchenAid Mixer. Not very easy, I should say. My ravioli is not perfect, more over, it’s ugly, but, oh, so delicious. I used this recipe for ravioli dough and method.



Yield: about 36 ravioli

1/2 recipe ravioli dough
1/2 butternut squash, peeled and cubed
1/2 medium onion, chopped
1 garlic clove
bag of spinach (about 6 caps)
2 tbsp. cream cheese
salt and pepper

Spread butternut squash cubes out on a sprayed with cooking spray baking sheet and roast it in the oven (400F) until it’s tender and slightly caramelized. Blend or mash until smooth. Cook chopped onion and garlic until golden brown, mix with butternut, add salt and pepper to taste. Cool completely.

Made ravioli in your favorite method. I used this one – roll dough into ribbons with my pasta roller, cover filling dollops, then cut.

For creamy spinach – wilt fresh baby spinach or cook frozen, like it says in package, than mix with cream cheese, salt and pepper.

1 serving (12 ravioli) is about 201 calories


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One Response to “Roasted Butternut Squash Ravioli with Creamed Spinach”

  1. […] Ina Garten) and large ugly homemade ravioli with ricotta and spinach filling. It was like I made Roasted Butternut Squash Ravioli with Creamed Spinach other way round. Happy Meatless […]

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