Squash Ravioli Recipe
Roasted squash, sage, hazelnuts, brown butter, parmesan cheese, balsamic vinegar
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Ingredients
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Ravioli Filling
Ravioli Dough
Brown Butter Sauce
Method
Prepare the Filling
- 1
Roast the Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half and remove seeds. Place the halves cut side down on a baking sheet and roast for about 30-35 minutes until tender. Let cool before scooping out the flesh.
- 2
Toast the Hazelnuts
In a dry skillet over medium heat, toast the hazelnuts for 5-7 minutes until fragrant and slightly browned. Remove from heat, cool, and chop coarsely.
- 3
Combine the Filling
In a large bowl, mash the roasted butternut squash. Add the chopped hazelnuts, finely chopped sage leaves, and grated Parmesan cheese. Mix until well combined and season with salt and pepper to taste.
Make the Dough
- 4
Mix the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs. Use a fork to whisk the eggs, gradually incorporating the flour until a dough starts to form.
- 5
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Assemble the Ravioli
- 6
Roll Out the Dough
Divide the rested dough into quarters. Roll out each quarter into thin sheets, about 1/16 inch thick, using a pasta machine or a rolling pin.
- 7
Fill the Ravioli
Place teaspoons of the filling on one sheet of dough, spacing them about 2 inches apart. Moisten the edges of the dough with water, then fold the dough over to create pockets. Press to seal and cut into squares using a knife or a pasta cutter.
Cook the Ravioli
- 8
Boil the Ravioli
Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 4-5 minutes until they float to the surface. Remove with a slotted spoon and set aside.
Make the Brown Butter Sauce
- 9
- 10
Add Balsamic Vinegar
Add balsamic vinegar to the brown butter and stir to combine. Season with salt and pepper to taste.
Serve the Dish
- 11
Plate the Ravioli
Toss the cooked ravioli gently in the brown butter sauce. Serve hot, drizzled with additional sauce if desired, and garnish with extra sage leaves and grated Parmesan cheese.