Chef Enzo Febbraro’s Butternut Squash Ravioli

Chef Enzo Febbraro’s Butternut Squash Ravioli
Chef Enzo Febbraro, Executive Chef, Allegro at Wynn Las Vegas,

Egg Pasta Dough

  • 2 lbs Flour
  • 3 Egg Yolks
  • 7 Whole Eggs
  • ½ cup Water
  • 2 tbsp Extra Virgin Olive Oil
  • ½ tsp Salt

Butternut Squash Ravioli Filling

  • 2 lbs Butternut Squash, diced
  • 1 ¼ lbs Bufala Ricotta
  • 3 Oz Parmesan Cheese, grated
  • 6 Sage leaves, julienne
  • Pinch of salt
  • Pinch of cinnamon
  • Pinch of nutmeg
  • Sachet of herbs: Mixed rosemary, thyme, Oregano springs

Butternut Squash Ravioli Filling Recipe:

  1. Cook squash with pinch of salt, pinch of pepper, and sachet of herbs in a casserole pan lined with aluminum foil and covered tightly with foil at 425degrees for 45min until soft.
  2. When cooked, drain off any water and mash it. Do not puree.
  3. Place the squash in a sauté pan and cook until dry on a very low heat, be careful not to caramelize.
  4. Cool squash completely.
  5. After completely cooling the squash, remove herbs sachet.
  6. Mix squash with ricotta, parmesan, sage, cinnamon, and nutmeg.
  7. Season with salt and pepper to taste

Ravioli size square 2.5x2.5 inches; fill with 1.5 oz of filling

Get more of this episide here>>