Ravioli - Butternut Squash & Ricotta Recipe

Preparation

1. 1

   Prepare the Filling

   Roast the butternut squash until tender and blend with ricotta cheese, salt, and pepper. Set aside.

2. 2

   Prepare the Eggplant and Onions

   Dice the eggplant and onion. Sauté onion in olive oil until caramelized, then add eggplant and cook until soft. Add sun-dried tomatoes, mix well, and set aside.

3. 3

   Make the Pasta Dough

   In a bowl, combine flour and salt. Make a well in the center, add eggs, and knead until a smooth dough forms. Wrap in plastic and let it rest for 30 minutes.

4. 4

   Roll Out the Dough

   On a floured surface, roll out the pasta dough very thin. Cut into squares or circles.

5. 5

   Fill the Ravioli

   Place a small spoonful of butternut squash filling on half of the pasta squares. Top with another square, sealing the edges with water.

6. 6

   Cook the Ravioli

   Boil water in a pot, add salt, and cook the ravioli for 3-4 minutes or until they float to the surface.

7. 7

   Prepare the Brown Butter Sage Sauce

   In a pan, melt butter and add sage leaves. Cook until butter is browned and fragrant.

8. 8

   Serve

   Toss the cooked ravioli in the brown butter sage sauce. Serve topped with caramelized eggplant, sun-dried tomatoes, shaved Parmesan, and corn shoots.