Butternut Squash Ravioli

October 2, 2017
Created by Harmons Chef
2 hours 10 minutes
Serves 4
  • 1 cup unbleached flour
  • 1/2 cup durum wheat semolina
  • 1/2 tsp salt
  • 3 eggs
  • 1 large butternut squash
  • 1 1/2 qt chicken broth
  • 1 Tbsp pie spice
  • 1 bay leaf
  • 2 cloves garlic, crushed
  • 1/4 cup maple syrup
  • Salt and freshly ground pepper

To make the dough, place flour and salt in a mound on a work surface.  Place eggs in middle of mound. Gradually work flour into wet ingredients until a stiff but moist dough is formed.  Knead until smooth, about 10 minutes. Let rest, covered, for 30 minutes. Roll in machine or by hand for specific recipes.

To make the filling, peel and dice butternut squash. Place in a large stockpot with chicken broth. Cook on high heat until it boils and then reduce to a simmer. Cook until squash is tender. Add garlic, pie spice, and maple syrup. Bring back to a boil and season with salt. Cook down to a puree consistently about 20 minutes.  Then cool in refrigerator.