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Buttercup Squash Ravioli with Kale Pesto

Pasta

  • 1 cup all purpose flour
  • 2/3 cup buckwheat flour
  • 2/3 cup of water
  • 1/2 to 3/4 tsp salt
  • 1 Tbs evoo

Combine all ingredients.  Adjust dry to wet ingredient ratio as needed.

Filling

  • 1 medium buttercup squash
  • 1/2 cup walnuts
  • 1 clove garlic, smashed
  • juice of 1 lemon
  • salt and pepper

Pierce buttercup squash with a fork.  Microwave until soft to touch.  Let cool, then scoop squash flesh into a blender. Discard skins and seeds.  Add the walnuts, garlic, lemon juice, salt and pepper. Blend until smooth. Cover and set aside.

Pesto

  • kale (about 4 stalks), leaves removed
  • 2 cloves garlic, smashed
  • 1/2 cup walnuts
  • 1/3 cup extra virgin olive oil
  • salt and pepper

Place the kale leaves, walnuts, garlic and 2 tbsp of the olive oil into a blender. Blend until smooth. Add extra evoo to achieve desired texture.  Season to taste and set aside.

Cut the dough into 4 pieces. Roll them out, dusting both sides with flour.  Cut pasta sheets into 2 inch squares. Place a little bowl of water near your working area. Place a scant tablespoon of sweet potato in the middle of the square. Dampen two sides of the pasta square with your finger and fold the opposite side of the square over, pushing down on the seams to form a seal. Push down on edges with a fork to strengthen the seal. Repeat until dough/filling is used up. Lightly dust the shaped ravioli with flour, place in a dish and cover loosely with a tea towel until ready to cook.

Boil a pot of water. Place about 5 raviolis in the water at a time. When they all start bobbing at the surface (about 2-3 minutes), remove from the water with a slotted spoon.  To achieve a crispy texture, fry lightly in a pan with a small amount of evoo.  Serve topped with kale pesto.

 

 

 

This entry is related to the following products. Click on any of them for more information.
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