Beet Ravioli With Butternut Squash Sauce Recipe

The Beet Ravioli with Butternut Squash Sauce is a novel variation on the traditional ravioli dish, as it is made with BEETS rather than pasta.

For the sauce  – 1 butternut squash – 1 can diced tomatoes, with juice – 1/2 cup of coconut milk – 1/2 yellow onion, sauted – 2 cloves garlic – salt, black, and red pepper to taste – freshly chopped basil and grated parmesan for garnishing For the ravioli filling – 2 celery roots, steamed and blended – salt, pepper to taste – 1/2 bushel green onion (4 stalks), finely chopped – 8 baby portabella mushrooms, finely chopped – 4 strips of thin prosciutto or bacon, finely chopped For the ravioli – 1 large red beet (ours was about 4″ in diameter), thinly sliced – 1 egg white, beaten until foamy



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The sauce: Preheat oven to 350. Cut squash in half hot dog-style and remove seeds. Scrub squash meat with olive oil and place face-down in casserole.

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After 1 hour in oven, meat should be soft. Saute onion and garlic on medium until golden. Remove all squash meat from the skin and add it to the blender/food processor when cold.

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Add diced tomatoes, coconut milk, salt, and pepper. Boil sauce in a pot, then simmer for 20 minutes. If sauce is too thick, add chicken/vegetable stock.

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Unroot, peel, and cold-water rinse celery stalk gook. Steam quarter roots 15-20 minutes. Add salt and pepper to softened celery.

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 After cooking mushrooms, green onion, and prosciutto on medium, add celery root purée. Place aside after cooking.

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The ravioli: Preheat oven to 250. Slice ravioli thinly and place on a lightly oiled cookie sheet. Thin slices professionally oiled! Bake 12-15 minutes.

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Turn raviolis (beetroot liquid should flow) with tongs and bake 15 minutes. Beets need softness. Put soft ravioli. Half a teaspoon fills beetroot slices.

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Beetroot-wrapped ravioli with egg white-dipped fingertips. Cover filling with another beetroot slice. Proceed with all beetroot slices. Put raviolis back in oven for 15–20 minutes. Choose and bake ravioli.

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Softer ravioli, thicker beetroot slices. Butternut sauce ruined dente. Marinara would have worked as I don't make cream. This is difficult, so choose your fave store-bought sauce.

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Though successful, version 2.0 needs softer “ravioli” and better combinations. The vegetable meal fills! This meal features celery root and squash sauce!

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Nutrition next. Butternut squash roots contain vitamins and minerals, including Vitamin A. Remove the parmesan to make this paleo!

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