Simple Cuisine Menu Butternut Squash Ravioli Filling with Garam Masala and Thyme :: So Tasty
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| Butternut Squash Ravioli Filling with Garam Masala and Thyme |
"Just made this up these days....Love it! A heat, gratifying, now not over the top with spices, filling, perfect for ravioli. Garnish ravioli with green onions. This is my first time posting on right here. Please enjoy!"
Ingredients :
- 1 butternut squash, halved and seeded
- 2 tablespoons extra-virgin olive oil, or to taste
- 2 teaspoons dried thyme
- salt and ground black pepper to taste
- 2 tablespoons butter
- 1/three cup diced yellow onion
- 1 massive clove garlic, diced
- 3 tablespoons undeniable yogurt
- 1 teaspoon garam masala
- half teaspoon ground nutmeg
- 2 tablespoons milk, or to taste
- 1/four cup grated Romano cheese
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H50M |
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- Preheat oven to 375 tiers F (190 degrees C).
- Place butternut squash halves on a baking sheet. Drizzle olive oil over squash. Season with thyme, salt, and pepper.
- Bake in the preheated oven, turning as soon as, until squash feels gentle whilst pierced with a fork, about 1 hour. Cool until effortlessly dealt with.
- Melt butter in a large skillet over medium warmness. Cook and stir onion until translucent, approximately five minutes. Add garlic; cook dinner and stir until aromatic, about 1 minute.
- Scoop flesh of the squash into a meals processor; add onion-garlic mixture, yogurt, garam masala, and nutmeg. Blend until easy, adding milk to loosen slightly. Pulse in Romano cheese.
- Refrigerate squash filling till set, approximately 30 minutes.
Notes :
- I made my ravioli dough from scratch. If you've got store-sold pasta dough or need to use wonton wrappers, it's your choice.
- Use 1 teaspoon filling according to 3-inch ravioli. This will make quite a chunk of filling, so freeze leftovers. I will attempt a soup with it later!
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