Giada Butternut Squash Ravioli Recipes with ingredients,nutritions,instructions and related recipes (2024)

Steps:

• Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
• Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
• Position the rack in the center of the oven and preheat to 375 degrees F.
• Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
• Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Steps:

• Preheat oven to 425˚F (220˚C).
• Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
• Bake until the squash is golden brown and tender, about 30 minutes.
• While the squash is in the oven, make the dough.
• When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
• Rinse the bowl of the food processor.
• To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
• Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
• Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
• Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
• Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
• Separate each ravioli with a knife or cutting tool.
• Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
• In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
• Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
• Serve the pasta with brown butter sauce.
• Enjoy!

Nutrition Facts : Calories 744 calories, Carbohydrate 77 grams, Fat 38 grams, Fiber 6 grams, Protein 25 grams, Sugar 7 grams

Steps:

• Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.
• Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
• Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.
• Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

Nutrition Facts : Calories 377.7 calories, Carbohydrate 47.4 g, Cholesterol 79 mg, Fat 15.9 g, Fiber 2.4 g, Protein 11.5 g, SaturatedFat 8.5 g, Sodium 741.7 mg, Sugar 0.7 g

Steps:

• To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.
• In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead.
• To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini. (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.)
• To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat.
• Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.
• Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and serve.

Steps:

• Toast pine nuts in a dry fry pan over low/medium heat on the stove top until golden brown. Careful not to burn! Set aside.
• Bring a large pot of water to a boil, add salt to the boiling water. Meanwhile, while waiting for the water to boil --.
• In a large frying pan melt the butter over medium/high heat until pale golden brown flecks appear. About 4 minutes.
• Add the ravioli to the boiling water until they are cooked through, stirring occasionally, about 5 minutes, drain.
• NOTE: Once ravioli rises to the top of the boiling water, give it another minute or two and they are done. Careful not boil too vigorously or they will fall apart.
• Add the cooked ravioli to the butter mixture, toss in pine nuts, sprinkle in basil or sage leaves and top with some grated parm-reggiano. Place on plates or in a covered casserole dish for serving.
• Serve with freshly grated cheese at the table.

Nutrition Facts : Calories 282.5, Fat 29.7, SaturatedFat 16.3, Cholesterol 68.3, Sodium 130.7, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 4.4

Steps:

• Preheat the oven to 350 degrees F.
• Lightly butter an 8-inch baking dish and set aside. Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes. Transfer the squash to a food processor and blend until smooth and creamy. Season the squash to taste with salt and pepper.
• Spoon half of the squash evenly over the prepared baking dish. Dollop half of the pesto all over the squash in the dish. Sprinkle half of the cheese over the squash. Repeat layering with the remaining squash, pesto, and cheese. Using a skewer, swirl the pesto decoratively into the squash. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.

Nutrition Facts : Calories 179.8, Fat 6.6, SaturatedFat 3.9, Cholesterol 17.5, Sodium 138.1, Carbohydrate 28.8, Fiber 5.8, Sugar 5.1, Protein 6

2019-10-08 Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and …
From giadzy.com
4/5 (2)Author Giada De LaurentiisServings 6Total Time 45 mins

• Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.
• In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

To prepare the ravioli: Preheat an oven to 400˚F. Cut the squash into large slices, remove the seeds and pulp and bake until it is soft, about 30 minutes. Remove the squash from the oven and let it cool. Once it is cool, scrape the …
From eataly.com

Sprinkle a layer of flour on a work surface. Working in batches, place wonton wrappers in a row. Spoon 1 tablespoon of filling on each wrapper. Brush around the filling with water. Top with another wrapper. Press the wrappers together …
From cookforyourlife.org

top. These homemade ravioli are simple to make but add a wow factor to the holiday table And they can be made ahead and frozen, and cooked up in Place pumpkin on pan, cut sides up, drizzle with olive oil and generously season with brown sugar, salt and pepper. Roast for 35 to 45 minutes, or until soft.
From recipeschoice.com

butternut squash ravioli with herb sauce Recipes at ... Butternut Squash, Sage, and Goat Cheese Ravioli with Hazelnut Brown-Butter Sauce... Five-Spice Duck with Butternut Squash Ravioli and Broccoli Rabe Bon ... mushroom ravioli with brown butter sauce Recipes at ... Sweet-Potato Ravioli with Sage Butter Sauce Bon Appétit, February 2001 ...
From cookeatshare.com

Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss …
From stevehacks.com

2022-02-01 Let the dough chill in the fridge for at least 30 minutes before rolling out. Filling. In a large bowl add together the mashed butternut squash, soft vegan cheese, olive oil, garlic, lemon juice, salt, pepper, and chilli flakes. Stir together until smooth adjusting the salt and pepper to taste. To assemble ravioli.
From anitasorganic.com

Repeat with the remaining dough. To make the filling, in a medium bowl, stir together the ricotta, mozzarella, mascarpone, Parmesan, bread crumbs, nutmeg, salt and pepper. Set aside. To assemble the ravioli, cut 2 rectangles of dough, each about 10 inches (25 cm) long and 3 1/2 inches (9 cm) wide, from one of the pasta sheets.
From williams-sonoma.com

2021-10-03 Roast the butternut squash with some oil, sat and pepper in a 400°F oven for 45 minutes. Transfer to a food processor with the remaining filling ingredients and puree until smooth. Now add 1 tablespoon worth of filling to each ravioli mold. Dab some water on the edge and lay the second sheet on top.
From chiselandfork.com

Aug 30, 2012 - Get Ravioli with Spicy Sage Butter Recipe from Food Network. Aug 30, 2012 - Get Ravioli with Spicy Sage Butter Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And …
From pinterest.com

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2020-12-04 4,710 likes. thegiadzy. Winter squash is still going strong in our kitchens, and this pasta is a great way to showcase it: a creamy goat cheese sauce, toasted walnuts, and lotsa pasta. Caramelize ...
From sheknows.com

2021-10-12 That's why a recipe like this Mezzi Rigatoni with Butternut Squash and Spicy Sausage from Giada De Laurentiis checks all of our boxes. The Giadzy, De Laurentiis's blog, posted the recipe on Instagram and called it a "fall staple," and it's easy to see why. This recipe requires just five ingredients (plus pantry staples like olive oil and salt) and is on the table in 18 …
From eatingwell.com

2022-01-26 Sauté for 2–3 minutes. In a food processor, combine soaked pistachios, squash, sautéed herbs, goat cheese, paprika, salt and pepper. Blend until smooth and set aside. Blend until smooth and set aside. For the ravioli, whisk together the flour and salt in a large bowl. Add eggs and the yolk.
From draxe.com

Feb 23, 2018 - Press Agent | Hospitality Marketing Consultant | Culinary Content Strategist
From pinterest.com

1 butternut squash Salt 1 batch homemade Herb-pressed Burrata & Ricotta Ravioli (recipe follows) or 24 store-bought fresh ravioli, about 3 to 4 pkgs (250 g each) Olive oil 1/4 cup (60 mL) butter, divided 12 small sage leaves Generous pinches salt and pepper. 1. Using a vegetable peeler, peel the squash. Cut squash into 1/2-inch (1-cm) cubes. 2. Bring a large pasta pot …
From lcbo.com

n a large, heavy frying pan, melt the butter over medium-high heat until pale golden, about 4 minutes. Add the sage or basil leaves and cook until crisp, about 2 minutes.
From giadzy.com

Butternut Squash Ravioli recipe: Really good from Giada, Really good from Giada, Add your review, photo or comments for Butternut Squash Ravioli. Italian Main Dish Pasta
From bigoven.com

Generous pinches salt and pepper. 1. Using a vegetable peeler, peel the squash. Cut squash into 1/2-inch (1-cm) cubes. 2. Bring a large pasta pot filled with water to a boil. Salt so the water tastes like the sea. Boil ravioli until they float to the top and simmer for a moment, 2 to 4 minutes.
From lcbo.com

Ravioli with Spicy Sage Butter Recipe. While the ravioli is boiling, melt the butter over low heat in an 8 inch sauce pan. Add the fresh sage all at once. Stir as the sage wilts into the butter. Simmer for 8 to 10 minutes. Uncovered. The butter will brown perfectly as the sage and butter simmer together. Remove from heat and remove the sage.
From foodnewsnews.com

Preheat the oven to 350 degree F. For the meat filling: Step 1. Combine the beef, veal, onion, celery, carrots, salt, and pepper in a roasting pan and roast until cooked through, about 1 hour. Let cool. Step 2. Add the spinach, then grind ingredients in …
From bhg.com

2018-11-12 Steam over medium heat until very tender (approximately 20 minutes or so). Transfer squash to a food processor or blender and blend until smooth and creamy. Season with salt and pepper. Spoon half the squash evenly into the prepared baking dish. Dollop half of the pesto all over the squash and sprinkle with half the cheese.
From fitbythefork.com

2021-11-01 Follow this recipe to prepare homemade pasta dough or use a store-bought one. Preheat oven to 390°F (200°C). Peel and wash the butternut squash. Cut into cubes and place it with one smashed garlic clove, one tablespoon olive oil, a pinch of salt and pepper in a baking dish. Toss well, then bake for 30 minutes.
From aline-made.com

Trusted Results with Giada de laurentis and butternut squash ravioli with brown butter and sage. giada de laurentis butternut squash ravioli Recipes at ... Butternut Squash, Sage, and Goat Cheese Ravioli with Hazelnut Brown-Butter Sauce Gourmet, January 1997 ... I understand and agree that registration on or use of this site ...
From cookeatshare.com

Giada Recipes. Italian Meals. Cooking Pasta. Italian Dishes. Shrimp Recipes #9 (again): Forgetting to take pictures. #SCP Some problems are recurring, ya know? The Sparkle Sisters. Hungry Like the Wolf. Butter Sauce For Pasta. Sage Butter. Pumpkin Ravioli. Easy Meals. Weeknight Meals. Yummy Recipes. Sage Brown Butter Sauce Butternut Squash Ravioli …
From pinterest.ca

Steps: Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes.
From stevehacks.com

Oct 26, 2016 - Ravioli di Zucca. See more ideas about ravioli, butternut squash ravioli, recipes.
From pinterest.ca

Remove from the heat and keep warm. In a small saucepan over medium heat, warm the butter until melted, stirring constantly. When the butter is hot, add the sage leaves and cook until crispy, 1 to 2 minutes. Using a slotted spoon, transfer the leaves to a paper towel–lined plate.
From williams-sonoma.com

Butternut Squash Lasagna Recipe Position the rack in the center of the oven and preheat to 375 degrees F. Spray an 8 inch square glass baking dish with cooking spray. In a saucepan or mixing bowl, stir together the thawed squash, bread crumbs, amaretto, salt and pepper.
From foodnewsnews.com

2021-07-25 33+ Giada Butternut Squash Ravioli Recipe Background. They can stand in equally well as either the ideal appetizer or as an elegant main dish for dinner. Butternut squash ravioli combines so many delicious flavors and textures …
From ms-sleepyhead.blogspot.com

Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Italian Sausage Ravioli Recipe Giada : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com

2014-04-27 To make the ravioli, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic ...
From knitonepearlonion.blogspot.com

2021-10-12 Preheat the oven to 400F. Place butternut, 4 sage leaves and garlic on a sheet pan and toss with 1 tablespoon oil. Season with 1/4 teaspoon salt and pepper, to taste. Roast until tender, about 35 minutes. Transfer to a bowl and mash with a fork until very smooth (a blender would work too).
From skinnytaste.com

For the filling: Preheat oven to 425°. On a foil-lined baking sheet, roast butternut squash until tender. Let cool, peel, then mash with olive oil, maple syrup, nutmeg, mascarpone cheese & salt. For the pasta: In an electric mixer fitted with a dough hook, add eggs, 1 at a time, and mix. Continue mixing and add all the flour and water ...
From camillestyles.com

2020-11-19 Preheat oven to 400 Fahrenheit. Cut the butternut squash into 2 halves, scrape out the seeds out of each half. Brush the baking sheet with oil and place the squash on the baking sheet cut side down. Bake for about 30 minutes. Then, remove the butternut squash from the oven and let it cool.
From juliasalbum.com

Squash Tortellini: 1 butternut squash, approximately 2 pounds, cubed (about 3 cups) 2 tablespoons extra-virgin olive oil, plus 2 tablespoons. 1 1/2 teaspoon herbs de Provence. 1/2 teaspoon kosher salt, plus more to taste. 1/4 teaspoon freshly ground black pepper, plus more to taste. 2 large shallots, chopped (about 1/2 cup) 2 garlic cloves, chopped
From cookingchanneltv.com

2019-11-04 Roast on a baking sheet at 400oF for about 45 minutes until soft. Remove from the oven and mix in a food processor to combine - slowly pouring additional olive oil into the mixture until the consistency is smooth. Add parmesan, dried sage, and salt and pepper, to taste. Use this filling to make the ravioli.
From selfproclaimedfoodie.com

2021-12-04 Here are our favorite recipes using butternut squash, including stews, casseroles, simple roasted squash, and some delicious desserts. As winter sweeps into full swing, the comfort foods that define the season are also making their appearance. The spruce / jennifer perillo lasagna comes in many forms. Roasted and mashed butternut squash is naturally …
From yellowstoneranchmontana.blogspot.com

Just follow these simple steps: In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Add 1 onion, sliced into thin half-moons and sprinkle with salt; cook until softened and lightly browned, about 5 minutes. Add 4 …
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