Butternut Squash and Apple Soup with Ricotta-Spinach Ravioli

Great combination – butternut and apple soup  (recipe adapted from 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 Monday!

Butternut Squash and Apple Soup with Ricotta-Spinach Ravioli

Yield: 3 servings

For soup:

1/2 cups chopped yellow onions
1 tsp. mild curry powder
1/2 medium butternut squash, peeled and chopped
1/2 sweet apple, peeled and chopped
salt and black pepper
2 cups water

Spray pot with cooking spray and sauté onion until tender, add curry powder. Stir occasionally, scraping the bottom of the pot.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Puree soup coarsely with food processor. Add salt and pepper to taste.

For ravioli (makes 9):

1 egg
1 cup all-purpose flour
pinch of salt
about 3 tbsp. cold water

2 cups baby spinach
1/4 cup ricotta
1 garlic clove, minced

In an electric mixer fitted with a dough hook, combine the flour and salt. Add the egg and continue to mix. Drizzle in 1 tablespoons of water and continue to incorporate all the flour until it forms a ball, add more water if needed. Knead and fold the dough until elastic and smooth about 10 minutes. Spray the surface with cooking spray and wrap the dough in plastic wrap; let rest for about 30 minutes.

Meanwhile cook spinach until wilted  (I used microwave oven), squeeze from liquid, mix with ricotta, garlic and pinch of salt.

Made ravioli in your favorite method. I used this one – roll dough into ribbons with my pasta roller, cover filling dollops, then cut. Cook it in big amount boiled salted water about 1-2 minutes and top the soup.

1 serving is about 245 calories

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