Fire Roasted Butternut Squash Ravioli (Grain-Free!)
If I had to pick a favorite pasta it wouldn’t be linguine or fettuccine or even those cute little spiraled ones…it would be the quadrilateral classic that was first introduced to me in middle school by none other than Chef Boyardee himself, ravioli.
There’s something about both the visual and palatable pleasure of a hot steamy filling spilling out slicing into one that connects me to the inner sixth grader. In my house, we only ate home cooked food. So getting my Mom to buy canned pasta was like pulling teeth. But when she finally permitted my brother and I this indulgence, we were elated.
I used to carry it to school for lunch in a thermous so big it stuck out the top of my lunch bag. But I didn’t care, because me and my ravioli were the envy of the lunch table.
Although you won’t find a can of the red bandanna and white toque (chef’s hat) wearing chef’s specialty in my pantry, I see no reason at all to live without a little ravioli 🙂 Don’t you agree?
And so, since I feel best when I nosh sans the grains, I came up with this mouth-watering alternative,which is completely grain-free ravioli.
Remember food is most nourishing when it’s both nutrient dense and and soul satisfying. And if a food brings you back to a fond memory, like ravioli does for me, then it’s doing reaching the fullest potential of it’s job. Hence the recipe below.
- 1 butternut squash
- 2 tsp salt
- 1 tsp fresh crakced pepper
- 1 pk Julian Bakery Paleo Wraps
- 1 bunch fresh sage
- 1-3 Tbsp coconut oil (you can use grass-fed butter for the pan-frying portion instead)
- 1 C water or 1 egg
- OPTIONAL TOPPINGS
- a small handful pine nuts
- a sprinkle of grass-fed parmesan cheese
- Preheat the oven and bring to a broil.
- Peel the butternut squash, scoop out the seeds and cut into cubes.
- Add 1/2 the amount coconut oil to a large baking pan. Stick it in the oven for 30 seconds to melt the oil. Take it back out, add in the butternut squash cubes Sprinkle with salt and pepper. Toss around to spread the oil and seasoning evenly. Broil for 20-30 minutes (depending on your oven). You're getting close to done when you start to see the cubes char a bit. When they're fork tender, tack the pan out of oven and let the squash cool for 5 minutes.
- Add the squash into a food processor or blender and blend it into a smooth paste like filling (you can also use a potato masher to smash if you don't have either of the machines listed). Set that aside and onto the ravioli bit.
- Preheat a skillet (I like iron for this) to medium-low. Add in the rest of the coconut oil (I like butter for this part...just my preference) and let melt. In the mean time, take out one of the paleo wraps. Place two small dollops of butternut squash filling in the bottom left and right half of the wrap leaving at least 1/2" of space around all sides to later seal it. Fold over the wrap neatly lining up the top and bottom horizontal edges. Now you've got a long rectangle. Seal all sides of the rectangle with either water or egg. I just used my finger to wet all the sides. Once wet, press down firmly to make sure they don't come apart. You can even use a fork to press down and make the edge pretty if you life. Lastly, cut your rectangle in 1/2 down the middle (I used a pizza slicer). You should have 2 raviolis with one side open and no filling coming out. Seal that last side up.
- Toss both raviolis in the pan. Let them brown on each side (about 1-2 minutes per side). Keep them warm in the oven while you make the rest of the batch the same way.
- All finished? Yay! Go you! Now, top with a little fresh sage (dry is fine too) and any of the optional ingredients and revel in the glory of your latest creation...after, of course, taking your first bite.
- *both the egg and water work great to seel the sides. I found the egg worked a tiny bit better, but none of my raviolis fell apart despite using egg or water...and I'm not exactly graceful in the kitchen...so that says something. Lol.