Meatless Monday: Butternut Squash Ravioli with Mushrooms
By: Leah Rodrigues
Published: October 22, 2012

Butternut squash ravioli with wild mushrooms is seasonal dish that highlights fall flavors.  Fall is a time to embrace winter squash in all its elegant forms.  Homemade ravioli is a process and will require a substantial amount of time.  However, your efforts will be rewarded with something spectacular.  If you are looking for a shortcut for this recipe, you can use wonton wrappers or fresh lasagna sheets instead of making your own pasta dough.  Enjoy butternut squash ravioli with wild mushrooms with a glass of robust red wine on a cool fall evening.
Butternut Squash Ravioli with Mushrooms
Ingredients:



1 butternut squash
1/4 leek, sliced paper thin
assorted mushrooms cleaned and sliced (crimini, button, portobello, shitake, Chantalle)
olive oil
truffle oil
2 shallots, minced
4 fresh sage leafs
1 cup heavy cream
vegetable stock
2 cloves garlic, minced
1 black truffle, finely minced
ton fresh ravioli or lasagna dough sheets, or won wrappers
				 
Directions:
				 








Preheat oven to 400 degrees


   
Prepare the filling:


Cut one butternut squash in half lengthwise.


   
Remove seeds, pulp and membrane.


   
Brush a cookie sheet with oil and place squash halves on the cookie sheet, cut side down.


   
Bake for 50 minutes to one hour.


   
Remove cooked squash from skin and puree in blender or mash by hand with potato masher.


   
Cook in saucepan over medium heat to reduce the moisture.


   
Add 2 tablespoons grated Parmesan, 1/4 cup mascarpone and 2 tablespoons butter.


   
Stir half of the minced truffles into squash.


   
Optional: add pinch of cocoa chile blend.


   
Prepare the mushrooms:


Saute assorted mushrooms in butter and minced garlic over medium heat until tender.


   
Remove from heat and set aside.


   
Prepare the ravioli:


Place a kettle of water on high heat and bring to a boil while preparing the filling.


   
In a small bowl, mix 1 egg with 1 tablespoon of water.


   
Spread out sheets of pasta dough on lightly floured cutting board or counter top.


   
Place a heaping tablespoon of filling 2 inches apart on sheets of dough (or per won ton wrapper).


   
Brush edges of dough with egg mixture. Place a second sheet of dough on top of the first one.


   
Press with fingers to seal edges in between rows of filling (or edges of won ton wrappers).


   
Cut ravioli apart with a ravioli or pizza wheel.


   
Crimp the edges around all four sides.


   
Reduce heat slightly and gently boil ravioli for 5 minutes.


   
Drain in colander and remove ravioli to serving bowl.



						Prepare the Sauce:


In a skillet, over medium heat saute leeks, remaining minced truffles and shallots in olive oil until tender.


   
Reduce heat to low and add cream, stock and sage leafs.
 


Heat ingredients, then pour through sieve to strain.


   
Add a few drops of truffle oil to cream.
 


Gently combine the mushrooms and cream sauce with the ravioli and serve.

Preheat oven to 400 degrees


     
Prepare the filling:


Cut one butternut squash in half lengthwise.


     
Remove seeds, pulp and membrane.


     
Brush a cookie sheet with oil and place squash halves on the cookie sheet, cut side down.


     
Bake for 50 minutes to one hour.


     
Remove cooked squash from skin and puree in blender or mash by hand with potato masher.


     
Cook in saucepan over medium heat to reduce the moisture.


     
Add 2 tablespoons grated Parmesan, 1/4 cup mascarpone and 2 tablespoons butter.


     
Stir half of the minced truffles into squash.


     
Optional: add pinch of cocoa chile blend.


     
Prepare the mushrooms:


Saute assorted mushrooms in butter and minced garlic over medium heat until tender.


     
Remove from heat and set aside.


     
Prepare the ravioli:


Place a kettle of water on high heat and bring to a boil while preparing the filling.


     
In a small bowl, mix 1 egg with 1 tablespoon of water.


     
Spread out sheets of pasta dough on lightly floured cutting board or counter top.


     
Place a heaping tablespoon of filling 2 inches apart on sheets of dough (or per won ton wrapper).


     
Brush edges of dough with egg mixture. Place a second sheet of dough on top of the first one.


     
Press with fingers to seal edges in between rows of filling (or edges of won ton wrappers).


     
Cut ravioli apart with a ravioli or pizza wheel.


     
Crimp the edges around all four sides.


     
Reduce heat slightly and gently boil ravioli for 5 minutes.


     
Drain in colander and remove ravioli to serving bowl.



						Prepare the Sauce:


In a skillet, over medium heat saute leeks, remaining minced truffles and shallots in olive oil until tender.


     
Reduce heat to low and add cream, stock and sage leafs.
 


Heat ingredients, then pour through sieve to strain.


     
Add a few drops of truffle oil to cream.
 


Gently combine the mushrooms and cream sauce with the ravioli and serve.