Butternut Squash Ravioli in brown butter sage sauce

Butternut squash ravioli in brown butter sage sauce is a mind blowing delicious dish.  You don’t need a pasta machine to roll out your dough, so don’t let that deter you from making it.

Butternut Squash Ravioli in brown butter sage sauceFrom: GalleyChef.org
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Servings Prep Time
4people 1hour
Cook Time
3minutes
Servings Prep Time
4people 1hour
Cook Time
3minutes
Ingredients
For the filling
For the pasta dough
Instructions
  1. In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
For the pasta dough
  1. Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball.
  2. Kneed for 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Roll out the dough with your rolling pin. Keep adding flour to prevent sticking and keep rolling until your sheet of pasta is about 1/8-inch thick and about 8 inches wide and 16 inches long. Repeat with the remaining dough.
  3. Place 2 teaspoons of the filling along one edge of the dough leaving room on the edges to seal.
  4. Bring 1 side of the dough to the other, and seal the pasta completely, pushing out the air.
  5. Cut it into squares and use a fork to seal the edges. Add the pasta to pot of boiling salted water. Cook until the pasta floats and is pale in color.In a large saute 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 the heat and toss the pasta in the sauce. Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.
Recipe Notes

These can be made in advance and spread on a cookie sheet to freeze.  Once frozen, put them in a freezer bag for a quick and easy meal.

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