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Roasted Butternut Squash Ravioli with Sage, Hazelnut and Brown Butter Sauce (Bobby Flay) Recipe

Roasted Butternut Squash Ravioli with Sage, Hazelnut and Brown Butter Sauce (Bobby Flay) Recipe

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Roasted Butternut Squash Ravioli with Sage, Hazelnut and Brown Butter Sauce (Bobby Flay)

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Ingredients:

Serving

2 butternut squash, halved and seeded
pinch cinnamon
pinch nutmeg
1 tbsp finely chopped orange zest
2 tsp chipotle puree
1/4 cup finely chopped parsley
1/4 cup finely grated parmesan cheese
salt and freshly ground pepper
4 sheets pasta dough , 12 to 14 inches long by 4 inches wide
2 eggs mixed with 2 tbsp water
chopped chives
2 sticks unsalted butter
1/4 cup coarsely ground hazelnuts
8 sage leaves , chiffonade
salt and freshly ground pepper

Directions:

Ravioli:
Preheat oven to 450 degrees F.
Place squash on a baking sheet and roast until soft 30 to 40 minutes. Scoop out flesh and run though a food mill. Place the puree into a medium saucepan and cook over low heat until almost dry. Add the remaining ingredients and season with salt and pepper to taste. Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain, plate and spoon butter sauce over and garnish with finely chopped chives.
Brown Butter Sauce:
Melt butter in a medium saute pan over medium heat and cook until the foam subsides and the butter begins to brown, 3 to 4 minutes. Remove from the heat, stir in the hazelnuts and sage and season with salt and pepper to taste.
To ensure the best results, this recipe has been altered and differs from what appears in the episode.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	544.64 Kcal (2280 kJ)
Calories from fat	472.36 Kcal
		% Daily Value*
Total Fat	52.48g	81%
Cholesterol	146.6mg	49%
Sodium	132.43mg	6%
Potassium	381.05mg	8%
Total Carbs	16.89g	6%
Sugars	1.85g	7%
Dietary Fiber	2.47g	10%
Protein	5.62g	11%
Vitamin C	22.2mg	37%
Vitamin A	1.3mg	43%
Iron	1.5mg	9%
Calcium	150.8mg	15%

Amount Per 100 g
Calories	350.98 Kcal (1469 kJ)
Calories from fat	304.4 Kcal
		% Daily Value*
Total Fat	33.82g	81%
Cholesterol	94.48mg	49%
Sodium	85.34mg	6%
Potassium	245.56mg	8%
Total Carbs	10.89g	6%
Sugars	1.19g	7%
Dietary Fiber	1.59g	10%
Protein	3.62g	11%
Vitamin C	14.3mg	37%
Vitamin A	0.8mg	43%
Iron	1mg	9%
Calcium	97.2mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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