Butternut Squash Ravioli Recipe
Brown butter, spiced pecans, fried sage, parmesan cheese
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Ingredients
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Ravioli Filling
Ravioli Dough
Brown Butter Sauce
Method
Ravioli Filling
- 1
Prepare the Butternut Squash
Preheat the oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for 25-30 minutes or until tender. Once cooled, scoop the flesh into a bowl.
- 2
Mix the Filling
In the bowl with the roasted squash, add ricotta cheese, parmesan cheese, nutmeg, salt, and black pepper. Mix until smooth and well combined.
Ravioli Dough
- 3
Make the Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center, and crack the eggs into the well. Add olive oil. Using a fork, gradually incorporate the flour into the eggs until a dough forms.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Brown Butter Sauce
- 5
- 6
Assembly and Cooking
- 7
Roll Out the Dough
Divide the rested dough into four pieces. Roll out each piece thinly using a pasta machine or rolling pin until it is about 1/16 inch thick.
- 8
Form the Ravioli
Place a teaspoon of the filling on the rolled-out dough, about 2 inches apart. Brush the edges with water, then fold the dough over to create pockets. Press around the filling to seal and cut out individual ravioli.
- 9
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
- 10
Serve
In a serving dish, toss the cooked ravioli with the brown butter sauce, toasted pecans, and additional parmesan cheese. Garnish with fried sage leaves if desired.
