RecipesSquash, Sage and Parmesan Ravioli with Brown Butter Sauce
Squash, Sage and Parmesan Ravioli with Brown Butter Sauce
Servings4
Prep Time60 minutes
Cook Time15 minutes
Total Time75 minutes
Skill LevelMedium
Filling
1 medium sized butternut squash
1 tablespoon olive oil
¼ teaspoon cinnamon
pinch of cayenne pepper
½ teaspoon salt
1oz grated parmesan cheese
1 sprig sage picked and finely chopped
Pasta Dough
2 cup 00 flour
½ cup durum wheat semolina
6 egg yolks
2 tablespoon olive oil
2/3 cup water
1 teaspoon salt
Sauce & Garnish
2 tablespoons parmesan cheese
1 sprigs sage- leaves picked, cut in half or whole
4 tablespoons butter
Salt to taste
White pepper to taste
How to make it
Peel and dice butternut squash and toss with oil and spices. Bake squash for 30-40 minutes or until squash is soft enough to mash easily. Mash squash and mix in finely grated parmesan and chopped fresh sage and set aside. Allow the filling to cool and then pack into a pastry bag or a large ziplock bag with a corner snipped off.
To make the dough, make a well out of the flour and semolina and place yolks, water, olive oil and salt. Beat the eggs with a fork, working in flour and then kneading for 7-8 minutes to get a nice smooth dough. Set dough aside to rest for at least 30 minutes.
Roll out pasta dough with a rolling pin and then run it through a pasta dough machine, getting it down to 1/8-inch thickness. Cut rounds out with cookie cutter or cup to make 2-3 inch rounds. Pipe filling onto the center of the dough rounds, leaving a half inch border around the outside. Wet the border with a damp fingertip or pastry brush and place another round on top and press down edges to seal. Crimp the edges with a fork.
To cook, bring a large pot of salted water to the boil and gently lower some ravioli into the water. Cook 2-3 minutes or until ravioli are floating, then remove with a skimmer. Sauté ravioli in butter until the butter browns and the sides of the ravioli are golden brown, adding some sage leaf in halfway through the cooking time.
Serve the ravioli with the reserved grated parmesan.
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Filling
1 medium sized butternut squash
1 tablespoon olive oil
¼ teaspoon cinnamon
pinch of cayenne pepper
½ teaspoon salt
1oz grated parmesan cheese
1 sprig sage picked and finely chopped
Pasta Dough
2 cup 00 flour
½ cup durum wheat semolina
6 egg yolks
2 tablespoon olive oil
2/3 cup water
1 teaspoon salt
Sauce & Garnish
2 tablespoons parmesan cheese
1 sprigs sage- leaves picked, cut in half or whole
