My second venture with the tomato powder was to make Ravioli Dough which I filled with a Butternut Squash Filling.  This dough may be used with any type of Ravioli filling and can also be used for Fettuccini or Linguini.   The Dough can be prepared in the food processor and is in fact the easiest and best way to do it.  To make the Dough, place 1 7/8 cups of All-Purpose Flour along with 2 Tbsps. of Tomato Powder, ½ tsp. Salt and ½ tsp. freshly ground Nutmeg.

Butternut Squash Ravioli in Tomato Pasta


Crack two Eggs into a measuring cup and add 1 tsp. of Pumpkin or Olive Oil. Turn the processor on and slowly add the Eggs and Oil to the Flour mixture.  Once the Dough forms, run for approximately 60 seconds longer to knead the Dough.

Open the lid and feel the dough.  If it feels too dry, add additional water by the teaspoon.  If it feels too wet, add additional flour by the tablespoon.  Once the dough is finished take it out and flatten it and wrap in plastic wrap to allow  the gluten to relax.


While the dough is resting, you can prepare the filling for the Ravioli.  If you are just using cheese, Ricotta Cheese mixed with an egg and some salt and pepper to taste works very well. Shredded Parmesan or Mozzarella can also be added.  For the Butternut Squash filling, the easiest thing to do is to purchase the squash already peeled and cubed.  It can be purchased in 12 oz. bags at the smaller food stores or in large quantity at the warehouse food vendors.


If you prefer to buy the whole squash, cut it in half, remove the seeds and sprinkle with a little olive oil and sea salt and place cut side down on a baking sheet. Bake for approximately 1 hour or until it is fork tender.  Once the Squash has cooled, remove from the skin with a large spoon.  For the complete recipe, please see the recipe section of this blog where it will be listed under dinner



Butternut Squash Ravioli made in Teen Class at Let's Get Cookin'


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