Butternut Squash Ravioli in a Red Pepper Cream Sauce
This Butternut Squash Ravioli is served in a luxuriously delectable Red Pepper Cream Sauce for the perfect Meatless Monday!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 4 -6
- 2 red peppers
- 1 package store bought fresh lasagne sheets
- 2 tbsp olive oil divided
- 1/2 cup chopped butternut squash
- 1 cup chicken or vegetable broth
- 1/2 red onion chopped
- 1 shallot minced
- 2 cloves garlic minced
- 1 cup mixed mushrooms
- 1 tbsp dry white wine optional
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup kale chopped
- 1 tsp lemon juice
- 3 tbsp Parmesan cheese
- 1 tbsp fresh basil
Red Pepper Alfredo
- 1 tbsp olive oil
- 4 tbsp butter
- 1 clove garlic minced
- 1/2 cup cream
- 1/4 cup milk
- 1 tsp flour
- 2 tbsp Parmesan cheese
- 2 small red peppers roasted
- 1/2 tsp salt
- 1/4 tsp pepper
For roasted red peppers
Preheat oven to 425 degrees. Slice peppers in half, getting rid of seeds and white pith. Drizzle with about 1 tbsp of olive oil, then cook in oven for 30 min.
While peppers are cooking, begin the filling, saving the cream sauce until last.
Cut butternut squash into pieces and sauté with olive oil for 2 min. Add broth and cook on medium heat until squash is tender, about 10 min.
Put squash into blender or Magic Bullet to puree, then pour into large mixing bowl.
In a medium sized frying pan, add olive oil til pan is heated. Add red onion, shallots, garlic and cook for 1 min. Add mushrooms and cook until they release juices, about 5-6 min. Add wine, salt and pepper and cook for another 2 min. Add kale and stir, removing from heat. Add mushroom mixture to butternut squash puree, then add lemon juice, parmesan cheese and basil.
Run lasagne sheets under hot water one at a time for 20-30 seconds until pliable. Place wet sheet on a floured surface.
Add about 1 tsp of filling to lasagne sheet, and sprinkle some flour on the wet lasagne sheet to make it sticky.
Cut sheet in three, and then 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.
Once you have all your raviolis (we 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 1min 30 seconds until ravioli floats to the top and the pasta is al dente. It shouldn't take long because you have already ran the pasta until hot water and partially cooked it, plus fresh pasta takes way less time to cook.
Serve ravioli with red pepper cream sauce, and garnish with parmesan cheese, fresh basil and salt & pepper. Raviolis also freeze well!
Heat olive oil in pan and once hot, add garlic and butter. Once butter is melted, add cream, milk and flour, whisking in cheese slowly. Add salt and pepper, and then simmer sauce for 4-5 min on low.
Add red peppers, then mix together in a blender or Magic Bullet to puree the red pepper and create a smooth, creamy sauce. Set aside.