4 Cups Thrive FD Butternut Squash
1 Cup Boiling Water
1 large egg yolk
1 Cup Flour (maybe a bit more) plus extra for rolling
1 tsp Salt
We substituted the Wheat flour for a combination of Almond flour and Spelt flour, and I let my girls decide the shapes.
In a coffee grinder, grind the squash into a fine powder and pour into a bowl, and add boiling water; stir and let sit a couple of minutes.
Add to the egg yolk and salt, and mix well. Add in the flour and blend well. If your dough is still too sticky then you will need to add in more flour; try 2 tablespoons at a time. You want the dough to hold together without sticking to your fingers.
You should end up with dry dough that you can scoop out onto a lightly floured surface. Knead this a couple times just to make everything is well combined.
We decided that the FD Diced Roast Beef and FD Diced Onion would taste wonderful as a filling, so we just sprinkled it inside. Next time, however, I am going to grind up the filling in our trusty coffee grinder, add a bit of water to make a puree and scoop teaspoon fulls into the shapes. It still tasted fantastic loose, though.
This was a lot of fun to make with my girls, and they tasted wonderful! The Butternut squash gave a fantastic taste to our creations and, because the nutrient level of FD food is so high (at least 96%) and it is non GMO, you don't need as much food to fill your stomach.
We saved TONNES of preparation time over traditional methods as we didn't have to waste nutrients by boiling potatoes/squash and mash them with a masher - it was quick and easy to get down to the fun part: shaping and building the ravioli or perogies (or crazy log shaped thingies). We will be doing this again!
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