So, we’re on a pretty serious budget. Which is actually a good thing, because it’s forced me to recreate my favorite restaurant recipes at home. Otherwise I would never attempt things like homemade ravioli…and only to discover, it’s actually fairly simple.
And amazingly tasty (the important part right?)
Once you make the lasanga sheets with your pasta maker (I used this recipe, but divided it into thirds)
Then, I cut the sheets into 2 inch by 4 inch rectangles with a pizza cutter and dropped a bit of the butternut filling into each rectangle. Then I just folded it in half to make a square.
It probably doesn’t save that much time–but there are just three sides to seal instead of four.
Cook the ravioli for a couple of minutes in boiling water. Then, I added them to a pan with a bit of oil to lightly fry them.
End result? Delish! Really. I could make these three times a week and my husband would be a happy man!
1 tsp. cinnamon
1 tsp. nutmeg
Parmesan cheese, to taste
1 tbsp. butter
Cut butternut in half (long way) and take out the inside gunk. Then, place on a cookie sheet and put in a 350F oven for about 20 minutes (until soft).
Meanwhile, make the pasta using this recipe.
When the butternut is finished, put the insides into a food processor or blender and add cinnamon and nutmeg. Mix until it’s the consistency of mashed potatoes.
Whisk an egg in a small bowl.
Cut lasagna sheets into 2″ x 4″ rectangles. Drop a spoonful of filling on each one. Use a brush to put a small amount of egg wash around the edges to seal. Fold in half to form a 2″ square.
Boil a pot of water with a bit of salt. Cook for 1-2 minutes (until it floats).
In a saute pan, melt the butter and add the cooked ravioli. Allow the raviolis to fry a bit.
Top with parmesan cheese and enjoy!