Butternut Squash & Walnut Ravioli | Emeril Pasta & Beyond Pasta Maker Recipes

Subscribe to our channel: http://bit.ly/2LrknYR Get yours at: https://www.emerileveryday.com #Emeril #EmerilEveryday #pastamachine #freshpasta #PastaandBeyond #fallfavorites #pastamaker This Butternut Squash & Walnut Ravioli recipe made with the Emeril Pasta & Beyond pasta maker is a must-try and party favorite. A quick and easy pasta to sneak some of those veggie fillings that no one will notice. Use fresh or frozen squash whichever you prefer, half-and-half, and put the mixture in your ravioli. Sprinkle with sage. Then top with walnuts as an option for those who have a nut allergy. Get more information, recipes & buy direct at: https://www.emerileveryday.com Join us on social: Facebook:   / emerileveryday   Instagram:   / emerileveryday   Twitter:   / emerileveryday   Pinterest:   / emerileveryday   Butternut Squash & Walnut Ravioli Recipe Makes: 4 Servings Ingredients: 3½ cups cubed peeled butternut squash 1 Tbsp. olive oil ¼ tsp. salt ¼ tsp. pepper ½ cup half-and-half ½ lb. Homemade Pasta Dough made with the Lasagna Disc, cut into squares 1 large egg, lightly beaten ½ cup butter, melted 6 Tbsp. marinara sauce ⅓ cup finely chopped walnuts 2 tsp. minced fresh sage Directions: 1. Place squash on a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 425° F for 15-20 minutes or until tender, stirring once. Cool slightly. 2. Place half-and-half and squash in a food processor; cover and process until pureed. Place 1 Tbsp. mixture in the center of each of half of the pasta squares. Moisten edges with egg; top with another pasta square. Press around filling to remove air pockets and seal edges. 3. In a Dutch oven, bring water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches for 30-60 seconds or until they float. Remove with a slotted spoon; keep warm. 4. Meanwhile, place butter and marinara sauce in a microwave-safe bowl. Cover and microwave on high for 1-2 minutes or until heated through, stirring once. Stir in walnuts. Serve with ravioli; sprinkle with sage. 5 RAVIOLI WITH 2 TBSP. SAUCE 657 cal., 44g fat (20g sat. fat), 173mg chol., 769mg sod., 55g carb. (7g sugars, 6g fiber), 12g pro.