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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Steam squash until easily pierced with a fork. | 2. Mash squash, and add spices, cheese and salt and pepper. | 3. Cool, and prepare dough. | 4. For dough: Mix flour and salt together. | 5. In a separate bowl, mix the cilantro, eggs, and 1/4 cup water. | 6. In a food processor, pulse cilantro mixture until the cilantro is fine. | 7. Add flour mixture gradually until well mixed. | 8. Add water if necessary to obtain a stiff dough. | 9. Knead dough by hand, and leave rest in a covered bowl for 20 minutes. | 10. Knead again, and roll dough into a thin sheet, approximately 1/8 inch. | 11. Cut out an even number of circles in the dough. | 12. Drop a spoonful of filling in the center of each circle, moisten edges with water, and cover with a separate circle. | 13. Pinch edges together, and leave ravioli dry for about 2 hours, and refrigerate until needed. | 14. Cook ravioli in boiling salted water for about 15 minutes, drain, and serve with preferred sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1/2 - 3/4		peeled seeded chopped	-	-	-	-
nutmeg	1	teaspoon	ground	11.55	1.0844	0.1285	0.7988
ginger	1/3	teaspoon		0.5333	0.1185	0.0121	0.005
gruyere cheese	1/2	cup	grated	272.58	0.2376	19.6746	21.3444
salt pepper				-	-	-	-
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156
flour	2 1/2	cups	unbleached pre-sifted	911.4	67.032	79.40100000000001	43.365
salt	1/2	teaspoon		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.