Butternut Squash Ravioli Filling with Garam Masala and Thyme The Best Recipes

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Butternut Squash Ravioli Filling with Garam Masala and Thyme

"Just made this up today....love it! A warm, satisfying, not over the top with spices, filling, perfect for ravioli. Garnish ravioli with green onions. This is my first time posting on here. Please enjoy!"

Ingredients :

  • 1 butternut squash, halved and seeded
  • 2 tablespoons extra-virgin olive oil, or to taste
  • 2 teaspoons dried thyme
  • salt and ground black pepper to taste
  • 2 tablespoons butter
  • 1/3 cup diced yellow onion
  • 1 large clove garlic, diced
  • 3 tablespoons plain yogurt
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons milk, or to taste
  • 1/4 cup grated Romano cheese

Instructions :

Prep : 20M Cook : 4M Ready in : 1H50M
  • Preheat oven to 375 degrees F (190 degrees C).
  • Place butternut squash halves on a baking sheet. Drizzle olive oil over squash. Season with thyme, salt, and pepper.
  • Bake in the preheated oven, turning once, until squash feels soft when pierced with a fork, about 1 hour. Cool until easily handled.
  • Melt butter in a large skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  • Scoop flesh of the squash into a food processor; add onion-garlic mixture, yogurt, garam masala, and nutmeg. Blend until smooth, adding milk to loosen slightly. Pulse in Romano cheese.
  • Refrigerate squash filling until set, about 30 minutes.

Notes :

  • I made my ravioli dough from scratch. If you have store-bought pasta dough or want to use wonton wrappers, it's your choice.
  • Use 1 teaspoon filling per 3-inch ravioli. This will make quite a bit of filling, so freeze leftovers. I will attempt a soup with it later!

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