Ravioli of Squash and Spinach with Wild Mushroom Sauce Recipe
Learn to prepare Ravioli of Squash and Spinach with Wild Mushroom Sauce, a recipe that utilizes butternut squash, pasta dough, single cream, dried cep, dry vermouth, and mushrooms. Below is a simple recipe guide.
Recipes by Finechef 
Cooking Preparation (Mise-en-place)
Assemble all the Ravioli of Squash and Spinach with Wild Mushroom Sauce ingredients on the preparation table.
- Slice the onions, button mushrooms, and wild mushrooms.
- Prepare the vegetable stock.
- Chop the chives.
- Place the necessary cooking equipment nearby.
How to prepare Ravioli of Squash and Spinach with Wild Mushroom Sauce
Follow the steps below to the end.
Ingredients
- 800kg- pasta dough
- 200g- butter
- 20g- salt
- 500g- spinach
- 1kg- butternut squash
- 2- bay leaf
- 100g- onions
- 200g- single cream
- 10g- dried cep
- 150g- dry vermouth
- 400ml- vegetable stock
- 2- spring of thyme
- 1- clove of garlic
- 150g- button mushrooms
- 20g- butter
- 120g- wild mushrooms
- chives
- salt and pepper
Nutritional Information
- Protein: 15.8g
- Sodium: 1.3g
- Cals: 590kcal
- Sat fat: 17.6g
- Energy: 2469kJ
- Sugar: 6.6g
- Carb: 62.0g
- Fat: 30.8g
Directions
1. Prepare the butternut.
Peel and remove the butternut seeds.
2. Cook.
Cook the squash gently in butter with a pinch of salt over medium heat until it becomes soft and tender. Add the spinach and cook for 5 more minutes.
3. Roll out the mixture.
Drain the butter and chill the mixture. Roll out and cut it into small pieces.
4. Make the ravioli shapes.
Roll the pasta dough into squares to make the ravioli and place on a floured tray.
5. Saute the onions.
Lightly saute the onions, mushrooms, herbs, and garlic in the butter.
6. Add the aromatics.
Add the Noilly Prat and the dried cep and cook for 5 minutes.
7. Add the stock.
Add in the vegetable stock and reduce by three-quarters.
8. Add the cream.
Mix in the cream and bring to the boil. Remove thyme and bay leaf.
9. Blend the sauce.
Blend the sauce until smooth and season.
10. Blanch the ravioli.
Blanch the ravioli in simmering salted water.
11. Warm the sauce.
Gently warm the sauce, and then add the drained ravioli.
12. Serve
Serve garnished with the squash and chopped chives.
