Butternut Squash Ravioli

Name: Butternut Squash Ravioli
Yield: 8.0
Ingredients: 15.0 ounce Durum Flour; 15.0 ounce High Gluten Bread Flour; 1.0 teaspoon Salt; 4.0 Eggs; 0.25 cup Olive Oil; 0.75 cup Water; 3.0 Butternut Squash Roasted Amp Pureed; 0.75 cup Fat Free Ricotta Cheese; 0.25 cup Parmesan Cheese; 0.25 teaspoon Cinnamon; 0.25 teaspoon Nutmeg; 1.0 teaspoon Black Pepper Salt To Taste; 0.5 cup Bread Crumbs Egg Wash As Needed; 10.0 Navel Oranges; 1.0 Fennel Bulb Diced; 2.0 Celery Stalks Diced; 0.5 gallon Fresh Orange Juice; 0.5 cup Roasted Garlic Puree; 0.5 cup Balsamic Vinegar; 2.0 tablespoon Fresh Sage Julienned; 2.0 tablespoon Orange Peel Julienned Amp Blanched; 1.0 cup Chicken Stock

Butternut Squash Ravioli — a community recipe on Potlikkr.

🍽 Serves 8.0

🍽️

Ingredients

15.0 oz Durum Flour
15.0 oz High Gluten Bread Flour
1.0 tsp Salt
4.0 Eggs

+ 18 more ingredients — sign up free to see them all.

Method (preview)

1
Yield : 4 dozen raviolis
2
Formatted in MasterCook by Art Guyer.

Contributed to the FareShare Gazette by Art; 4 November, 2001.

Cook this tonight? 👨‍🍳

Free members get the full recipe, pantry matching, meal plans and price tools.