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There’s something just so visually satisfying about this dish, that every time I’m on Pinterest, I simply can’t resist pinning yet another Butternut Squash Ravioli with Sage Brown Butter Sauce pin!

So finally, I picked one…a great version…put our own twist on it, and loved how it turned out! A perfect meal for a freezing cold day.

Enjoy!

Love, Nora

Butternut Squash Ravioli with Sage Brown Butter Sauce

(Adapted from a recipe by Emeril Lagasse)

9 tablespoons butter

3 tablespoons chopped shallots

1 cup butternut squash puree *

salt & white pepper

½ cup grated Parmigiano-Reggiano cheese

A pinch of nutmeg

6 large pasta sheets**

1 dozen or so fresh sage leaves

1 egg, beaten and reserved

* For butternut puree, split 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.

Saute the shallots in a tablespoon of butter until softened, and add to the squash puree to  food processor. Season with salt and pepper, and add 3 tablespoons of cheese and the nutmeg. Pulse till mixed well and smooth. Remove mixture to separate bowl and let cool completely.

Lay a sheet of fresh pasta on a flat, clean surface (** When I don’t have time to make pasta, I buy it from a local pasta shop. The sheets are approximately 8” x 11”). Scoop heaping teaspoons 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 to the butter and continue to cook until the butter starts to brown. Remove from heat.

Add your raviolis 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. Sprinkle with freshly grated Asiago cheese.

Best served hot. Mangia!

 

7 Comments

  1. Sally on January 9, 2015 at 4:47 pm

    I’ve always loved making ravioli. Thanks for posting this recipe, as I had yet to do a squash filling. Looking at the sage/butter drizzle, I could actually smell it here in New Orleans. And now I’m hungry…

  2. Robyn Szarka Roos on January 9, 2015 at 11:48 pm

    Staring at my butternut squash, I thought that I had a plan for this weekend. I was going to make a batch of your delicious Roasted Vegetable Soup. Hmmmm. What a delicious dilemma! I think it’s time to break out the pasta making attachment! You’re my favorite enabler Nora! From the bottom of my heart, and belly, thank you!

  3. joanna on February 5, 2015 at 5:54 pm

    In a pinch, I always use wonton wrappers, found in either the gluten free section or produce section in the grocery store. I find they are light and delicious as the fresh pasta sheets. There are 40 wontons in each pack, so I use 2 per ravioli…they are DELISH!

    • Nora on February 6, 2015 at 2:17 pm

      Great idea Joanna! Thanks for sharing! Love, Nora

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