Beet, Butternut Squash, and Spinach Ravioli

Beet, Butternut Squash, and Spinach Ravioli

I always loved the idea of homemade pasta, but thought it would be too difficult to make until I got my KitchenAid® Pasta Roller & Cutter Set and Ravioli Maker! I simply couldn’t believe how easy it was to make all kinds of pasta and wondered why I waited so long. From the start of making the dough to sitting down at the table, it only took about two hours. Also the kids were eager to help out. So now, making pasta has become a fun crafting session before mealtime.

For today’s recipe, I decided to take on the more challenging type of pasta: Ravioli. And to make it even fancier, I am going to show you how to make three kinds of ravioli in various colors and filings: beet, pumpkin and spinach.

Beet, Butternut Squash, and Spinach Ravioli

Beet, Butternut Squash, and Spinach Ravioli

Beet, Butternut Squash, and Spinach Ravioli

When it comes to kneading, although I love the idea of mixing the ingredients and kneading by hand, the reality is that I am a busy mom. I simply do not have the time. That’s why I love a great kitchen tool like the KitchenAid® Stand Mixer so much; it helps me multi-task! I used the dough hook to knead the dough for 10 minutes. In the meantime, I prepared the filling.

Wrap the finished dough with cling wrap and rest for 30 minutes. Then, attach the Pasta Roller to the power hub of your Stand Mixer and set it to speed 2 or 3. Run the dough ball through the Pasta Roller, continuing to adjust to a thinner setting to ensure that the sheet gets longer with each pass through of the dough. Make sure your dough remains the width of the roller as that will be important when it’s time to fill the ravioli. Lightly flour the pasta sheet and set aside.

Beet, Butternut Squash, and Spinach Ravioli

I made all three vegetable purees from scratch by roasting the vegetables (beets, butternut squash, and spinach, respectively) in the oven under medium heat for about an hour. Then, I pureed them with added water in the KitchenAid® Pro Line® Series Blender. For those of you short on time, you can also find high-quality vegetable purees at the food market.

Beet, Butternut Squash, and Spinach Ravioli

Once you have the vegetable puree, you can mix it with Ricotta cheese, breadcrumbs, honey, finely chopped basil, nutmeg, and grated Parmesan to make the ravioli filling. If you are making all three varieties of filling (beet, butternut squash, and spinach,) be sure to have triple the amount of these filling ingredients and split them evenly amongst 3 bowls.

Beet, Butternut Squash, and Spinach Ravioli

Beet, Butternut Squash, and Spinach Ravioli

Beet, Butternut Squash, and Spinach Ravioli

Once the pasta sheets and the fillings are done, it’s time to make the ravioli. Attach the Ravioli Maker to the power hub of your Stand Mixer. Gently drape one of the pasta sheets over the Ravioli Maker, then turn the knob slightly so the pasta sheet feeds down into it. Place the hopper onto the Ravioli Maker.

Add 2 scoops of the ravioli filling to the Ravioli Maker. This attachment comes with a handy scoop that properly measures out how much filling you need to add. Once added, press it down and smooth it out. Then, begin to turn the knob, continuing to turn until the filling is almost depleted.

Beet, Butternut Squash, and Spinach Ravioli

Add an additional 2 scoops per ravioli, smoothing and pressing down after each row of ravioli has passed through. Continue turning until all the ravioli are made.

Beet, Butternut Squash, and Spinach Ravioli

Once the ravioli is made, leave it to dry for about 20 minutes before cooking.

Beet, Butternut Squash, and Spinach Ravioli

While the ravioli is drying, you’ll have plenty of time to make the orange butter sauce. Using the 3.0-Quart Saucepan from your KitchenAid® Professional Hard Anodized Nonstick 10-Piece Set, heat butter over medium-low heat until it is completely melted. Add the orange juice and grated orange peel into the 3.0-Quart Saucepan and stir until well combined. Season with salt and pepper to taste. Keep it warm and set aside.

Remember, if you are making all three varieties of ravioli, make sure to triple the ingredients when making the orange butter sauce so it may be divided accordingly.

Beet, Butternut Squash, and Spinach Ravioli

Beet, Butternut Squash, and Spinach Ravioli

Beet, Butternut Squash, and Spinach Ravioli

All that’s left to do is cook up your ravioli in a pot of boiling water! Cook for about 5 minutes or until they are cooked though. Using a slotted spoon, transfer to the 3.0-Quart Saucepan with the melted orange butter sauce and toss to coat.

Making homemade pasta has never been easier than with KitchenAid. I cannot wait to see what fillings you try out with your Ravioli Maker!

Share your take on these ravioli recipes on Instagram using #MadeWithKitchenAid for a chance to be featured.

Beet, Butternut Squash, and Spinach Ravioli

Makes 4-6 servings

INGREDIENTS

For the ravioli dough

1 3/4 cups all-purpose flour, plus extra as needed
1 cup whole-wheat flour
1/4 teaspoon salt
2 eggs
1 tablespoon olive oil
1 1/2 tablespoons beet puree (or butternut squash or spinach puree)

For the ravioli filling (beet, butternut squash or spinach)

1 1/2 cups ricotta cheese
3 tablespoons parmesan cheese, grated
2 teaspoons basil, finely chopped
1/2 tablespoon honey
1/4 teaspoon nutmeg
Pinch of salt
Freshly ground black pepper
2 tablespoons beet puree (or butternut squash or spinach puree)
1 to 2 tablespoons breadcrumbs

For the orange butter sauce

6 tablespoons butter
1/2 orange
Salt and pepper to taste

DIRECTIONS

Roast the vegetables (beets, butternut squash, or spinach, respectively) in the oven at 350° F for about an hour. Add roasted vegetables and some water to the jar of your KitchenAid® Pro Line® Series Blender and puree. Set aside.

Place eggs, olive oil, salt and beet puree (or butternut squash or spinach puree) in the bowl of the KitchenAid® Stand Mixer fitted with the dough hook attachment. Add the all-purpose and whole wheat flours and begin mixing the dough on the lowest speed. Gradually increase the speed to medium-low and knead until smooth. Occasionally stop the Stand Mixer to pull dough away from dough hook and add more all-purpose flour as necessary to keep dough from sticking. Knead dough for about 10 minutes.

Wrap with plastic wrap and leave it to rest for at least 30 minutes before using.

While the dough is setting, mix ricotta and parmesan cheese, chopped basil, pepper, nutmeg, honey and vegetable puree. Add breadcrumbs to bind the ingredients. Season with salt and pepper to taste. Cover the filling and set aside.

Once the dough is ready, attach the Pasta Roller from the KitchenAid® Pasta Roller & Cutter Set to the power hub of your Stand Mixer. Then, turn the Stand Mixer onto speed 2 or 3 and run the dough ball through the Pasta Roller. Continue adjusting to a thinner setting to ensure that the sheet gets longer with each pass-through of the dough. Make sure your dough remains the width of the roller as that will be important when it’s time to fill the ravioli. Lightly flour the pasta sheet and set aside.

Remove the Pasta Roller and replace it with the Ravioli Maker. Gently drape one of the flattened pasta sheets over the Ravioli Maker, then turn the knob slightly so the pasta sheet feeds down into it. Place the hopper onto the Ravioli Maker. Add 2 scoops of the ravioli filling to the Ravioli Maker. Once added, press it down and smooth it out. Then, begin to turn the knob, continuing to turn until the filling is almost depleted. Add an additional 2 scoops per ravioli, smoothing and pressing down after each row of ravioli have passed through. Continue turning until all ravioli are made. Set aside to dry.

For more information on how to use the Ravioli Maker, follow KitchenAid’s instructions (view the Use & Care Guide).

While the ravioli is drying, begin to make the orange butter sauce. Juice half an orange and zest about 2 tablespoons of orange peel. Set aside. Heat butter in the 3.0-Quart Saucepan from your KitchenAid® Professional Hard Anodized Nonstick 10-Piece Set over medium-low heat, until melted. Add the orange juice and zest to the Saucepan and stir until well combined. Season with salt and pepper to taste. Keep warm and set aside.

Boil water in the 8.0-Quart Stockpot from your KitchenAid® Professional Hard Anodized Nonstick 10-Piece Set. Add the ravioli and cook for about 5 minutes or until cooked through. Using a slotted spoon, transfer to 3.0-Quart Saucepan with the melted orange butter; toss to coat. Divide ravioli among serving plates; sprinkle with parmesan and garnish with fresh basil.

Chef’s Note: The ingredients listed above are good for 1 variety of ravioli. If you intend to make all 3 varieties, please ensure to triple your ingredients accordingly.

Beet, Butternut Squash, and Spinach Ravioli Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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