Butternut Squash Ravioli With Sage Butter And Waln... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This was the first time I have made homemade Ravioli in my life. Why the hell did I wait this long??? This is my FAVORITE ravioli flavor. I'm so happy I no longer have to order it at a restaurant, but can make it fresh at home :-) Ingredients:
for the pasta |
6 sheets prepared fresh egg pasta (double recipe of below link) |
semolina-pasta.html >fresh semolina pasta |
for the filling |
3 butternut squash, cut in half and roasted with olive oil and kosher salt, until tender |
1/4 cup mascarpone cheese |
nutmeg, to taste |
kosher salt and white pepper, to taste |
for the sage butter |
12 oz. cold unsalted butter |
1/2 cup walnut pieces |
1/3 cup thinly sliced fresh sage leaves |
kosher salt and black pepper |
garnish |
fresh sage leaves |
parmigiano-reggiano cheese, freshly grated |
Directions:
1. After roasting the squash, scoop out the flesh and purée until smooth with the remaining ingredients. Set aside.
2. Bring a large pot of salted water to a boil. Lay out three of the pasta sheets and begin placing approximately two tablespoons of the filling about two inches from each other. Place a second sheet over the first and use a ravioli cutter to form squares, making sure that all of the edges are sealed. Cook ravioli iin the boiling water, about 3-5 minutes, until al dente.
3. Place the cold butter in a medium skillet preheated over medium heat. Do not swirl or move around. Once the butter has melted and has begun to turn brown around the edges, add the sage and salt and pepper to taste.
4. To serve, add the ravioli into the hot skillet with the brown butter mixture. When the pasta becomes brown and slightly crispy, remove and serve on a warm platter topped with more thinly sliced sage and freshly grated Parmigiano-Reggiano.
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