Butternut Squash Ravioli with Sage Brown Butter Sauce

 

 

 

 

 

I love this dish… I mean really love it.  Such a wonderful blend of sweet and savory and just the perfect texture.  It went so well with my Thanksgiving dinner this year that I will make it again and again.

Butternut Squash Ravioli with Sage Brown Butter Sauce

9 tablespoons butter

3 tablespoons minced shallots

1 cup roasted butternut squash puree*

salt and white pepper

3 tablespoons heavy cream

3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces

Pinch nutmeg

12 fresh sage leaves

For butternut puree

Split the butternut squash in half, scoop out seeds, place skin side down on oiled, aluminum foil covered cookie sheet. Bake in 350 degree oven 30-40 minutes until fork tender. Allow to cool, then scoop out flesh and pulse in a food processor until smooth.  I like to slice off a piece of squash and dice it for garnish. Set puree aside to cool completely. 

 

 

Filling

Saute shallots in a tablespoon of butter until softened, and add to the squash puree.  In a large skillet, add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes.  Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely. 

Ravioli

I buy pasta sheets at the grocery store. The sheets are approximately 8” x 11”.  I have also been known to use lasagna sheets. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lay a sheet of fresh pasta on a flat, clean surface. Scoop a teaspoon or so of squash mixture at intervals on pasta sheet leaving adequate space around each one to press down in forming ravioli. In the spaces in between, use a brush and coat the pasta with egg wash. Place a second pasta sheet on top, and using your fingers, carefully press around each squash mound to begin forming your ravioli. 

 

 

 

 

 

 

 

 

 

 

 

 

 

When the two are fairly well adhered, use a large knife to cut the pasta and make individual raviolis. Make sure to leave enough pasta around the edges to hold the ravioli together (you may use a fork, pressing fairly hard around the edges of each ravioli to ensure they will not open up during cooking. Repeat this process until all raviolis are complete.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 In a large pan, melt the remaining 8 tablespoons of butter. Add the sage leaves to the butter and continue to cook until the butter starts to brown. Remove from heat.

 

Add your ravioli to a pot of boiling salted water. Cook about 3 minutes, until pasta floats and/or is pale in color. Drain well. Place several raviolis onto a plate and dress with sage butter sauce and diced butternut squash for garnish. Sprinkle with freshly grated Asiago cheese.

 

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