Butternut Squash Ravioli with a roasted red pepper alfredo cream sauce is so luxurious! All you need are some fresh lasagne sheets.
Step 1 For filling: Cut butternut squash into 1/2-inch pieces and sauté with olive oil for 10 minutes. Add red onion, mushrooms and garlic, cooking until mushrooms release juices, about 5-6 min. Add wine, salt and pepper and cook for another 2 min. Add kale and parmesan cheese, stirring well and removing from heat
Step 2 Run lasagne sheets under hot water one at a time for 20-30 seconds until pliable. Place wet sheet on a floured surface. Cut sheet in three.Add about 1-2 tsp of filling to lasagne sheet, and sprinkle some flour on the wet lasagne sheet to make it sticky.
Step 3 Fold each segment over and press down to get rid of air bubbles where filling is. Use a fork if necessary to press pasta down to stick.
Step 4 Once you have all your raviolis (I recommend about 4-5 raviolis per person, they are pretty big!), drop them each delicately into a large pot of boiling water and cook for about 2 minutes until ravioli floats to the top and the pasta is al dente.
Step 5 Serve ravioli with red pepper cream sauce, and garnish with parmesan cheese, fresh basil and salt & pepper.
Storing and Reheating You can store leftover filling in the fridge to use for another dinner if you don't feel like making 60 raviolis at once though. don't worry! This filling would taste delicious in another pasta or as a side with some rice and baked chicken – there are so many ways to repurpose it and it will last in the fridge up to 5 days.
Freezing this Recipe You can also freeze the cooked ravioli, and freeze the ravioli filling! If freezing the filling, store in a glass container up to 3 months. You can also store the leftover cooked ravioli in a freezer bag, making one layer of ravioli to lay flat and adding more raviolis on top in between layers of parchment or wax paper so they don't stick.