Foodie Friday:Butternut squash ravioli with sage brown butter sauce

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.

Enjoy!

Love, Nora

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!