Butternut Squash Ravioli in a Red Pepper Cream Sauce
Butternut Squash Ravioli with a roasted red pepper alfredo cream sauce – all you need are some fresh lasagne sheets for easy homemade ravioli in seconds!
Delicious, rich pasta in cream sauce. Now that is how to end a Monday!
This may not be the easiest or quickest recipe, or the healthiest, but if you’re like me and thrive in the kitchen, then you have to try this Butternut Squash Ravioli and its delectably luxurious Roasted Red Pepper Cream Sauce. Your tastebuds will thank you.
I love squash at this time of the year. I’m not loving how dark it gets at night, and crave comfort food even more than usual.
I personally also get and extra healthy craving for all kinds of seasonal vegetables, and I would have to say that fall is one of my favourite times of the year for seasonal produce.
Squash, mushrooms, root vegetables and kale are just some of my favourites, and I’ve tried to incorporate them all in the ravioli mix.
Making the ravioli itself was kind of tricky, but it was fairly easy to make using store bought fresh lasagne sheets. I got some tips and tricks from this handy Youtube tutorial.
The only notes I would add is that I found it helpful to use a floured surface, and also use the flour itself to make the the sheets stick together with a bit of extra water.
I also found that you have to get the lasagne sheets really wet and pliable with hot water, running them under the tap for about 20-30 seconds until you can mold them and they become stickier.
After a few hiccups and some practice I got the hang of it!
Also, be sure to leave your lasagne sheets in the fridge until you need them so they don’t dry out.
This may not be the healthiest recipe, but at least you’ll get all your veggies in with this delicious filling.
A mixture of butternut squash puree, three different types of mushrooms, red onion and kale…what could be more delicious?
I had some leftover filling that I am currently keeping in the fridge to use for another dinner this week.
I’m thinking of using it for some other sort of stuffed vegetable – maybe peppers or portobello mushrooms. So many options…