Butternut Squash Ravioli with Brown Butter

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Last week I made homemade pasta dough. Since Fall is finally in full swing I decided use butternut squash as my filling to my ravioli. This was the first time I had ever made a different flavor other than cheese ravioli. It turned out to be very delicate and delicious. Since the squash is quite sweet I paired it with a nutty and salty brown butter sauce. You can pair it with any sauce you like but make sure it is not too sweet and that it does not take over the beautiful squash flavor.

Here is what you will need for the pasta:

– homemade pasta dough sheets (tutorial here)

– 1 butternut squash

– 1 egg

– about 1/2 cup parmesan for filling plus more for topping

– 2-3 T. breadcrumbs (I just used ground up toasted bread)

– salt and pepper to taste

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You want to peel and clean your squash and cut into approx. 1in. cubes. Drizzle with olive oil and sprinkle liberally with salt and pepper. Roast the squash in a 400 degree oven for 30-45 minutes until the squash is tender. You can test with a pairing knife or fork.

Once the squash is tender take it out of the oven and let it cool for at least 20 minutes.

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In a food processor add your squash and breadcrumbs, blend until it is a chunky puree. Whisk your egg and add it to the squash mixture as well as the parmesan. I choose parmesan for 2 reasons one is that if I used ricotta the filling would be too wet and the second reason is because parmesan is a very salty cheese which will go well with the sweet squash.

Blend everything until it is pretty smooth but still has texture.

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Now you can put the filling in a piping or zip block bag and start making the ravioli.

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There are so many different shapes and ways to form your ravioli’s. I did a few different ways. You can simply fold over the dough with dollops of filling or use a cookie cutter to cut out shapes for you. There are also many devices that can do a dozen at a time!

One thing that you need to keep in mind it that when you close the ravioli make sure there is no air bubbles with in the filling. Because if there are air bubbles your ravioli will burst in the cooking water and it will be a huge mess. Also make sure you dab the edge with water to act as glue when you seal the sides.

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Once you have made your ravioli you can let them dry for up to 3 hours or cook them right away.

Drop them in boiling water and then wait till they float to the top. At that point you can take them out and serve them or put them with sauce.

Brown Butter Sage Sauce:

– 1/2 – 1 stick of butter depending on how much pasta and how much sauce you like

– 1 clove of minced garlic

– a few T. sage

– a few t. thyme

– parmesan

*you can use any fresh herbs you love

All you do is on medium heat melt your butter for a few minutes until the butter starts getting color add your garlic and herbs and finish cooking with the pasta and parmesan the butter should smell nutty. This is a fast and delicious sauce that is so easy to make!

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I hope you try this delicious Fall recipe!

– Evangeline

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