Butternut Squash Ravioli with Brown Butter and Sage
For 8
4 pounds butternut squash
3 pounds fresh pasta sheet
1 bunch sage, chopped
½ pounds salted butter
1 pound grated Parmiggiano-Reggiano
Butternut Squash Filling
Peel butternut squash with a good peeler. Cut in half and clean out the seeds.
Dice the squash and place in a medium sized pot and cover with water. Bring to a
boil and lower heat to medium high. Cook for 20 minutes or until fork tender.
Drain and spread out onto a sheet pan. Allow to cool for 30 minutes. This will
give the squash time to release some of its moisture. Transfer to a bowl and mash
with a fork or a masher. Taste and season with salt and pepper.
Cutting the Ravioli
Place 1 pasta sheet on top of a ravioli cutter. Fill each section with 1 tablespoon of
butternut squash filling. Create a seal on the ravioli by dipping your finger into a
small glass of water and tracing the outer edges of the pasta that is resting on the
metal cutter. Place another pasta sheet on top of the other pasta sheet. Cut the
ravioli's by pressing and rolling over the pasta sheets with a wooden rolling pen.
Cooking the Ravioli
Bring a large pot of salty water to a boil and heat a large sauté pan on medium
high heat. Add ravioli to the water and boil gently for a few minutes.
Meanwhile, add butter to the sauté pan and brown slightly. Add chopped sage to
the butter and cook for a few seconds. With a hand strainer, scoop out ravioli
from the water and transfer into the brown butter with sage and gently toss until
ravioli is coated with brown butter. Place on platter and garnish with grated
Parmiggiano-Reggiano.
For 8
4 pounds butternut squash
3 pounds fresh pasta sheet
1 bunch sage, chopped
½ pounds salted butter
1 pound grated Parmiggiano-Reggiano
Butternut Squash Filling
Peel butternut squash with a good peeler. Cut in half and clean out the seeds.
Dice the squash and place in a medium sized pot and cover with water. Bring to a
boil and lower heat to medium high. Cook for 20 minutes or until fork tender.
Drain and spread out onto a sheet pan. Allow to cool for 30 minutes. This will
give the squash time to release some of its moisture. Transfer to a bowl and mash
with a fork or a masher. Taste and season with salt and pepper.
Cutting the Ravioli
Place 1 pasta sheet on top of a ravioli cutter. Fill each section with 1 tablespoon of
butternut squash filling. Create a seal on the ravioli by dipping your finger into a
small glass of water and tracing the outer edges of the pasta that is resting on the
metal cutter. Place another pasta sheet on top of the other pasta sheet. Cut the
ravioli's by pressing and rolling over the pasta sheets with a wooden rolling pen.
Cooking the Ravioli
Bring a large pot of salty water to a boil and heat a large sauté pan on medium
high heat. Add ravioli to the water and boil gently for a few minutes.
Meanwhile, add butter to the sauté pan and brown slightly. Add chopped sage to
the butter and cook for a few seconds. With a hand strainer, scoop out ravioli
from the water and transfer into the brown butter with sage and gently toss until
ravioli is coated with brown butter. Place on platter and garnish with grated
Parmiggiano-Reggiano.
