Butternut Squash Soup with Spinach Ravioli

Ingredients and Weight:

For the Butternut Squash Soup: - Butternut squash: 1 medium (about 3 pounds) - Olive oil: 1/4 cup - Onion: 1 medium, chopped - Garlic: 2 cloves, minced - Chicken stock: 4 cups - Salt and black pepper: to taste

For the Spinach Ravioli: - Pasta dough: 1 pound, divided - Fresh spinach: 1 pound - Ricotta cheese: 1 cup - Parmesan cheese: 1/2 cup, grated - Nutmeg: 1/4 teaspoon - Salt and black pepper: to taste - Egg: 1, beaten

Preparation Time:

• Soup: 20 minutes
• Ravioli: 30 minutes

Cooking Time:

• Soup: 45 minutes
• Ravioli: 10 minutes

Difficulty Level:

3 (moderate)

Preparation Method Steps:

For the Butternut Squash Soup: 1. Preheat oven to 400°F (200°C). 2. Cut the butternut squash in half lengthwise and remove the seeds. 3. Brush the squash with olive oil, season with salt and pepper, and place it cut-side up on a baking sheet. 4. Roast the squash for 45 minutes, or until tender. 5. Let the squash cool slightly, then scoop out the flesh into a large saucepan. 6. Add the olive oil, onion, and garlic to the saucepan and cook until softened. 7. Add the chicken stock, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. 8. Puree the soup with an immersion blender or in a regular blender. Season with more salt and pepper if needed.

For the Spinach Ravioli: 1. Divide the pasta dough into two equal parts. 2. Roll out one part into a thin sheet. 3. In a large bowl, combine the spinach, ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper. 4. Place spoonfuls of the spinach filling on the rolled-out dough, spacing them about 2 inches apart. 5. Roll out the remaining dough and place it on top of the filling. 6. Use a ravioli stamp or a sharp knife to cut out the ravioli. 7. Place the ravioli on a lightly floured baking sheet and cover them with a damp cloth.

To Cook the Ravioli: 1. Bring a large pot of salted water to a boil. 2. Add the ravioli and cook for 10 minutes, or until they float to the top. 3. Remove the ravioli from the water and drain them.

To Serve: 1. Ladle the butternut squash soup into bowls. 2. Top with spinach ravioli. 3. Garnish with grated Parmesan cheese and chopped fresh parsley.

Nutritional Information:

Per serving (1 bowl of soup with 3 ravioli): - Calories: 350 - Fat: 15g - Carbohydrates: 40g - Protein: 15g

Dish Characteristics:

• Creamy and flavorful butternut squash soup
• Tender and flavorful spinach ravioli
• Rich and satisfying dish
• Perfect for a cold fall or winter evening

User Comments:

• "This soup is amazing! The butternut squash is so sweet and flavorful, and the spinach ravioli add a nice touch."
• "I love the combination of the sweet soup and the savory ravioli. It's a perfect balance."
• "This dish is so easy to make and it tastes like it came from a five-star restaurant."
• "I'm not usually a fan of squash, but this soup has changed my mind. It's so delicious!"
• "This is my go-to soup for fall and winter. It's always a hit with my family and friends."

Special Precautions and Tips:

• Be careful when cutting the butternut squash. It can be slippery.
• If you don't have a ravioli stamp, you can use a sharp knife to cut out the ravioli.
• Cook the ravioli until they float to the top, but don't overcook them or they will become mushy.
• If you are gluten-free, be sure to use gluten-free pasta dough.