Roasted Butternut Squash Ravioli Recipe
Gorgonzola, Balsamic Reduction, Brown Butter, Crispy Sage
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Ingredients
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Pasta Dough
Filling
Brown Butter Sauce
Method
Pasta Dough
- 1
Make the Pasta Dough
In a large bowl, mix the flour and salt. Create a well in the center and add the eggs and olive oil. Gradually incorporate the flour into the eggs until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and rest for 30 minutes.
Filling
- 2
Prepare the Filling
In a bowl, combine the roasted butternut squash puree, crumbled Gorgonzola cheese, nutmeg, and salt. Mix thoroughly until well combined.
Assemble Ravioli
- 3
Roll Out Dough and Fill Ravioli
Divide the pasta dough into four pieces. Roll out each piece into thin sheets. Place small mounds of filling on one sheet, brush around the filling with water, and place another sheet on top. Press down to seal and cut into desired shapes.
Cook Ravioli
- 4
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli for 4-5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Brown Butter Sauce
- 5
Serve
- 6
Plate the Dish
Toss the cooked ravioli gently in the brown butter sauce. Serve immediately, garnished with extra Gorgonzola and crispy sage.
