Indulge your taste buds with a delightful twist on classic Italian cuisine: Buttercup Squash Ravioli with Hickory Nuts and Birch Syrup. This exquisite dish combines the sweet, nutty flavors of roasted buttercup squash and creamy ricotta, all wrapped in fresh pasta and topped with the earthy crunch of hickory nuts and a drizzle of luscious birch syrup. Perfect for impressing guests or treating yourself to a gourmet meal at home, this recipe is not only a feast for the palate but also a visual masterpiece. Get ready to elevate your dinner game and explore the enchanting flavors of autumn in every bite!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups buttercup squash, roasted and pureed
- 1 cup ricotta cheese
- 1 package fresh ravioli dough
- 1/2 cup hickory nuts, chopped
- 2 tablespoons birch syrup
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Cut the buttercup squash in half, remove seeds, and place cut-side down on a baking sheet lined with parchment paper.
- Roast the squash for 35-40 minutes until tender and easily pierced with a fork. Remove from oven and let cool for 10 minutes.
- Scoop out the roasted squash flesh and puree in a food processor until smooth. Transfer to a mixing bowl.
- Mix the pureed squash with ricotta cheese, adding salt and pepper to taste. Ensure the mixture is well combined and has a creamy consistency.
- Roll out the fresh ravioli dough on a lightly floured surface. Cut into squares approximately 2x2 inches.
- Place a small spoonful of the squash-ricotta mixture in the center of each dough square, leaving edges clear for sealing.
- Fold the dough over to create triangular ravioli, pressing edges firmly with a fork to seal completely.
- Bring a large pot of salted water to a gentle boil. Carefully drop ravioli into the water and cook for 3-4 minutes until they float to the surface.
- While ravioli are cooking, toast the chopped hickory nuts in a dry skillet over medium heat until fragrant, about 2-3 minutes.
- Remove ravioli with a slotted spoon, drain excess water, and plate immediately.
- Drizzle birch syrup over the ravioli, sprinkle with toasted hickory nuts, and serve hot.
Tips
- Choose the Right Squash: For the best flavor, select a buttercup squash that feels heavy for its size and has a firm skin. This ensures maximum sweetness when roasted.
- Make Ahead: You can prepare the squash-ricotta filling a day in advance. Just store it in the refrigerator, covered, to save time on the day you plan to serve the ravioli.
- Seal the Ravioli Well: To prevent the filling from leaking out during cooking, ensure that the edges of the ravioli are sealed tightly. A little water on your fingertips can help moisten the edges for a better seal.
- Don’t Overcrowd the Pot: When cooking the ravioli, avoid overcrowding the pot. This ensures even cooking and prevents them from sticking together.
- Experiment with Toppings: While birch syrup and hickory nuts are a delicious combination, feel free to experiment with other toppings like sage brown butter or a sprinkle of Parmesan cheese for added richness.
- Serve Immediately: Ravioli are best enjoyed fresh and hot. Have your plates ready to serve as soon as they’re cooked for the ultimate dining experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 15g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 35mg
