Butternut Squash Ravioli (v) Recipe
Roasted butternut squash, sage hazelnuts, brown butter, balsamic vinegar, parmesan.
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Ingredients
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For the Ravioli Dough
For the Butternut Squash Filling
For the Brown Butter Sauce
Method
For the Ravioli Dough
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and add the eggs. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Knead on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
For the Butternut Squash Filling
- 2
Roast the Squash
Preheat the oven to 400°F (200°C). Peel, seed, and cut the butternut squash into cubes. Toss with olive oil, salt, and ground black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender. Let it cool slightly.
- 3
Prepare the Filling
In a food processor, combine the roasted butternut squash, sage leaves, hazelnuts, and Parmesan cheese. Pulse until smooth. Taste and adjust seasoning if necessary.
For the Brown Butter Sauce
- 4
Make the Sauce
In a skillet, melt the unsalted butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and stir in the balsamic vinegar and additional Parmesan cheese.
Assemble the Ravioli
- 5
Fill the Ravioli
Divide the dough into quarters. Roll out one piece into a thin sheet. Place small mounds of the filling (about 1 tsp each) on half of the dough sheet, leaving space in between. Fold the other half of the dough over the filling and press down around each mound to seal. Cut out ravioli shapes with a knife or a ravioli cutter.
- 6
Cook the Ravioli
Bring a large pot of salted water to a boil. Gently add the ravioli and cook for about 3-4 minutes until they float to the surface. Remove with a slotted spoon.
- 7
Serve
Plate the cooked ravioli and drizzle with the brown butter sauce. Garnish with additional sage leaves and grated Parmesan cheese.