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Making Mayo’s Recipes: Butternut Squash Raviolis
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See how to make butternut squash ravioli from scratch — it’s easier than you might think! This healthy pasta incorporates flax seed, which is high in fiber and omega3 fatty acids. After boiling the ravioli, you can saute briefly in a little olive oil or butter, if desired.
Each Thursday one of the 100+ tasty video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network, just in time for you to try at the weekend. You can also have the recipes delivered via the Mayo Clinic App.
Journalists: The broadcast-quality video (1:33) is in the downloads.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy-living insights on the Mayo Clinic App.
Ingredients
- 2 cups flour
- 1/2 cup ground flaxseed
- 5 eggs
- 1 teaspoon olive oil
- 3 cups roasted butternut squash
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground black pepper
Directions
In a food processor, combine the flour, flaxseed, 4 eggs and oil, and pulse. Process until the flour is incorporated and evenly moistened. Lightly flour the countertop. Remove the dough and knead. Set the dough aside to rest for about 30 minutes.
Place the squash in the food processor. Add the cheese, 1 egg, salt, nutmeg and pepper. Process until well-mixed and smooth. Bring a large pot of water to a low boil. Roll out the ravioli dough into 2 long thin sheets that are approximately the same length and thickness. Place 1 tablespoon of the squash mixture every 2 to 3 inches down the center of one of the sheets of dough. Lightly brush the dough around the squash mixture with water. Place the second sheet of dough on top, and gently press to remove air and seal dough around each mound of squash mixture.
Cut the ravioli into squares or circles and place in the boiling water for about 8 minutes. Remove with a strainer or slotted spoon.
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