There’s something just so visually satisfying about this dish, that every time I’m on Pinterest, I simply can’t resist pinning yet another Butternut Squash Ravioli with Sage Brown Butter Sauce pin!
So finally, I picked one…a great version…put our own twist on it, and loved how it turned out! A perfect meal for a freezing cold day.
Butternut Squash Ravioli with Sage Brown Butter Sauce
(Adapted from a recipe by Emeril Lagasse)
9 tablespoons butter
3 tablespoons chopped shallots
1 cup butternut squash puree *
salt & white pepper
½ cup grated Parmigiano-Reggiano cheese
A pinch of nutmeg
6 large pasta sheets**
1 dozen or so fresh sage leaves
1 egg, beaten and reserved
* For butternut puree, split squash in half, scoop out seeds, place skin side down on oiled, aluminum foil covered cookie sheet. Bake in 350 degree oven 30-40 minutes until fork tender. Allow to cool, then scoop out flesh and pulse in a food processor until smooth.
Saute the shallots in a tablespoon of butter until softened, and add to the squash puree to food processor. Season with salt and pepper, and add 3 tablespoons of cheese and the nutmeg. Pulse till mixed well and smooth. Remove mixture to separate bowl and let cool completely.
Lay a sheet of fresh pasta on a flat, clean surface (** When I don’t have time to make pasta, I buy it from a local pasta shop. The sheets are approximately 8” x 11”). Scoop heaping teaspoons of squash mixture at intervals on pasta sheet leaving adequate space around each one to press down in forming ravioli. In the spaces in between, use a brush and coat the pasta with egg wash.
Place a second pasta sheet on top, and using your fingers, carefully press around each squash mound to begin forming your ravioli. When the two are fairly well adhered, use a large knife to cut the pasta and make individual raviolis. Make sure to leave enough pasta around the edges to hold the ravioli together (you may use a fork, pressing fairly hard around the edges of each ravioli to ensure they will not open up during cooking. Repeat this process until all raviolis are complete.
In a large pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from heat.
Add your raviolis to a pot of boiling salted water. Cook about 3 minutes, until pasta floats and/or is pale in color. Drain well.
Place several raviolis onto a plate and dress with sage butter sauce. Sprinkle with freshly grated Asiago cheese.
Best served hot. Mangia!