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I know you have been looking for the Best Butternut Feta Ravioli Recipe. Here we go, try this Ravioli with butternut and feta served with brown butter and cream sauce.
Best Butternut Feta Ravioli
- Prep Time: 45 minutes
- Resting Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: 4 servings depending on size 1x
- Category: Vegetarian
- Method: Moderate
- Cuisine: Italian
- Diet: Vegetarian
Description
Butternut Feta Ravioli is incredibly yummy! The combination of creamy butternut squash, salty feta cheese, and ravioli served with a brown butter cream sauce is absolutely delicious. It’s a great weeknight dinner that’s sure to please the whole family.
Instructions
Homemade Pasta
- Place flour on the work surface.
- Make a well and crack the eggs in the center.
- Using your fingertips, gently break the yolks while working in a circular motion and slowly combine the flour with the eggs.
- Once the dough starts to form, knead it with your palms until it is soft and smooth.
- Wrap dough in cling film and place in refrigerator for 30 minutes to rest.
Butternut Filling
- Peel and cube butternut.
- Place on a baking sheet along with garlic, and toss in oil, cinnamon, salt, pepper, and thyme.
- Bake at 180C / 350F until tender.
- Spoon butternut and garlic into a bowl and mash into a smooth mixture.
- Set aside to cool.
- Once cooled add in the feta.
- Spoon butternut mixture onto pasta sheets, cover with a top layer of pasta, seal, and cut.
- Cook pasta as usual.
- Warm butter in a large pan on low heat till brown and foamy, add in the flour then pour in the cream and whisk till smooth.
- Add in the drained pasta and toss gently.
Notes
Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1 bowl
- Calories: 731
- Sugar: 2.8 g
- Sodium: 383.1 mg
- Fat: 35.3 g
- Carbohydrates: 82.7 g
- Fiber: 4.1 g
- Protein: 20.2 g
- Cholesterol: 270.6 mg
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This sounds delicious. Thank you for sharing your recipe at the Crazy Little Lovebirds link party #48.
Thanks for having me over at your linkup and sharing with your followers. Enjoy it should you try this one.
This looks so different and rich! I love butternut squash.
Thank you for sharing this at the Homestead Blog Hop!
Blessings!
Laurie
Dear Laurie. Super delicious and I hope you will enjoy it. Thanks for hosting Homestead Blog Hop and allowing me to link up with you.
These sound like heavenly pillows of delight! What a great flavor profile.
Thank you so much for dropping in here Estelle. Hope you will try this one out yourself.
Esme’ this sounds so good. I can virtually taste this. I love Feta & Ravioli and I cant wait to try this. Pinned 📌.
Visiting from SSPS #120&121
Dear Paula, Glad you like this and will give it a try, please let me know how it turns out and thanks for pinning.
Ps: thank you for sharing this recipe with Sweet Tea & Friends this month dear friend.
Dear Paula. Thank you, Enjoy
Can I use Almond flakes/flour instead of wheat flour for this recipe? Would it still be ravioli? Thanks for sharing at the SSPS Esme
Julie, I have never tried this recipe with almond flour but you may just have to adjust some other ingredients to get the correct consistency so give it a go and let us know how they turned out.