Butternut Squash Ravioli with Ricotta, Pistachios and Orange Zest
Recipe by Norbert Tarayre
Homemade ravioli filled with roasted butternut squash purée, ricotta, toasted pistachios, shallots and orange zest, served with a preserved lemon sauce, chestnut purée with browned butter and parsley coulis. Perfect for an elegant festive meal.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
40m
Prep
30m
Cook
10m
Cleanup
1h 20m
Total
Cost Breakdown
Total cost:$12.05
Per serving:$3.01
Critical Success Points
- • Roast the squash until well caramelized to develop flavor.
- • Knead and let the dough rest to achieve a supple, easy‑to‑work texture.
- • Moisten the dough edges before sealing the ravioli to prevent leaks.
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Be careful with knives and the rolling pin to avoid cuts.
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