Squash ravioli or squash towers

By • February 23, 2016 0 Comments

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Serves 4-5

Butternut squash

  • 1 butternut squash (about 2 pounds), look for squash with evenly tick neck
  • Salt and pepper
  • Oil

Mushroom filing and sauce

  • 1/2 cup butter
  • 2 small shallot, minced
  • 2 cloves of garlic, minced
  • 1.5 pounds cremini mushrooms, sliced
  • 1/3 cup white wine
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon fresh basil
  • Salt and pepper to taste
  • 1/2 cup milk or cream
  1. Peel butternut squash, slice neck very thin with mandoline. Place slices on a baking sheet covered with parchment paper; brush both sides with oil and sprinkle with salt and pepper. Roast in the oven at 350F for 10 minutes, take out, flip and roast for additional 5 minutes.
  2. Heat butter over medium heat. Add shallot and garlic and sate 1-2 minutes. Add mushrooms, wine, thyme, basil, salt, pepper and cook 8 to 10 minutes, or until softened. Cool.
  3. Pulse mushrooms in a food processor until minced; don’t wash food processor bowl jet. To assemble ravioli, place one piece of squash followed by a ½ tbsp of mushroom filing, then another piece of squash. For tower stack four pieces of squash with mushroom filing and last one without.
  4. You can make ravioli or towers in advance, place them on the baking sheet covered with parchment and reheat in the oven; ravioli 5 minutes at 325F and towers for 8-10 minutes.
  5. Mushrooms filing that is left place back in to a food processor and puree even finer.
  6. Place sauce pan on the stove with 1/2 cup milk or cream add mushrooms, bring to boil and let cook for 2-3 minutes. That will be your sauce
  7. Garnish with basil.

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