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Butternut Squash Ravioli

Recipe from: Regal Ravioli

At Regal Ravioli see how the pasta king of Austin packs big Texas flavours into his ravishing ravioli, with varieties such as Sausage & Peppers, Mushroom & Pecan Pesto and Butternut Squash.

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SQUASH FILLING
2 medium butternut squash
2 large poblano peppers
1 small bunch collard greens, despined and chopped
1/2 medium size yellow onion, finely chopped
1/2 cup cream cheese or mascarpone at room temperature
1/3 fresh grated whole nutmeg seed
Ground white pepper and salt to taste

Roast squash at 350 degrees Fahrenheit for 75 minutes. Deseed, scoop out flesh, and puree in a food processor.

Roast poblano peppers under the broiler until charred on the outside. Peel, deseed, and chop.

Sauté collard greens with onion, salt, pepper, and dash of red wine vinegar until tender, then drain liquid. Mix all ingredients together.


FONTINA VELOUTE SAUCE
4 tablespoons butter
1/4 medium red onion, minced
4 tablespoons flour
2 cups vegetable stock
1 cup heavy cream
1/3 cup grated parmesan cheese
3/4 cup grated fontina cheese
Salt and white pepper to taste

Sautee onion in butter on medium heat until soft. Add flour. Make a light roux adding vegetable stock slowly, then slowly add heavy cream. Lower temperature, add parmesan and fontina a little at a time stirring continuously.


PASTA
4-1/3 cups flour
1/3 cups whole wheat flour
1 teaspoon salt
6 egg yolks
5 whole eggs

Combine all ingredients. Roll pasta to desired thickness, stuff pasta with filling using a large ravioli mold, wetting seams before sealing. Poach ravioli in salted boiling water until they float, about 3-5 minutes. Sauce and garnish with chopped chives or scallions.

Yield: 8-10 servings