I found a recipe recently for Butternut Squash Ravioli, drizzled with a browned butter and sage sauce. I love to make homemade ravioli, and thought this would be a great recipe to try. So I made it… and we really enjoyed it!
A couple of years ago a dear friend of ours made a similar dish for us, with a different style of pasta, and I really liked it! The creaminess of the butternut squash combined with the flavor of Parmesan cheese and a touch of nutmeg in the ravioli was amazing… AND I loved the easy browned butter sauce (with only TWO ingredients!) that covered the pasta. So that is why I started searching for a similar sounding recipe… and that is how I stumbled upon this one on Pinterest!
I decided to make my own ravioli… just because I have the cutest little pasta machine I received as a birthday gift several years ago. I think making homemade pasta is very therapeutic and fun! However, if you don’t have a pasta machine, you still can make this recipe with two other options: 1) make pasta dough and roll it out by hand with brute strength, or 2) buy a package of won ton wrappers and use those instead of pasta. If you go the purchased won ton route, this recipe just got a lot simpler! If you like the adventure of making and rolling your own pasta dough for ravioli, then this is still a very simple recipe… honest!
Here’s what ya do: Peel, de-seed, cut into cubes, then bake (per instructions) the butternut squash.
Make the ravioli dough. This time I used an easy egg-less recipe I found in my pasta machine instruction book. Mix the ingredients in a stand mixer with a dough hook on it.
Remove when dough forms a ball. Let dough rest for about 15 minutes, covered with a slightly damp dish towel.
Slice off a piece of the dough, and run it through your pasta machine, adjusting settings (per manufacturer instructions) until you have long strips of dough.
Bake the butternut squash. Mash it up, then mix it with Parmesan cheese and nutmeg in a bowl. Place small spoonfuls of mixture onto pasta sheets, leaving space in between each one.
Now gently pull the dough up and over the top of the butternut squash, from front to back, to touch the other side of the dough. Carefully cut into individual raviolis like this:
Crimp the edges with a fork all the way around, sealing the edges shut like this:
Now the ravioli should (hopefully) look like this:
Bring a large saucepan full of salted water to a full boil. Right before you cook the ravioli (remember FRESH ravioli only takes 2-3 minutes to cook), make the browned butter/sage sauce. I grow my own sage, so all I had to do was go out to my front porch and get some of the leaves… easy-peasy!
After the butter and sage have cooked for about 3 minutes, the butter will begin to turn light brown. It will be a bit more brown than this…and will smell somewhat “nutty”.
The ravioli cooks in about the same time it takes to make the sauce (about 3 minutes).
Remove raviolis with a slotted spoon; place them directly into the browned butter/sage sauce (sorry, no picture of that… was too busy trying to get them all in the skillet and covered with sauce!) Spoon the sauce over the hot ravioli, then gently spoon them up and onto serving plates. Spoon additional sauce and sage leaves over the ravioli. Grate fresh Parmesan cheese on the top, and serve!
Sure hope you try making these… they are absolutely delicious!
Recipe Source: http://jennysteffens.blogspot.com/2011/09/butternut-squash-ravioli-with-sage.html
- 1 pound butternut squash
- olive oil
- salt & pepper (to season)
- 1/4 cup Parmesan cheese
- 1/4 teaspoon nutmeg
- 3/4 cube butter
- 10-12 sage leaves
- 1 recipe homemade pasta dough OR 1 pkg won ton skins (*see notes)
- 3 cups all purpose flour
- 1 cup warm water
- 2 Tablespoons olive oil
- Additional grated Parmesan cheese
- Slice squash in half. Peel and de-seed. Cut the squash into cubes, place in bowl, and coat them fairly well with olive oil. Sprinkle the squash with salt and pepper. Place the squash cubes on a baking sheet and bake for 25 minutes at 425 degrees. The squash should be tender when done. Remove squash from oven; place into a medium bowl and mash the squash with a fork until well "mashed". Add the Parmesan cheese and nutmeg. Give it a taste. If necessary, add a bit more salt and pepper.
- While the squash is baking, make the pasta, per manufacturer's instructions. Roll it out into long strips on a well-floured surface.
- Place small spoonfuls of the squash filling in the middle of the long sheets of pasta dough, leaving space between each one. Gently pull the dough up and over the filling from front to back until the dough touches the other edge. Lightly press down the outer edges. Carefully cut each ravioli apart. Using a fork, carefully crimp the edges of the raviolis, to seal completely.
- Bring a large saucepan of salted water to a boil, for the ravioli.
- While the water is coming to a boil, make the butter sauce: In a medium skillet, melt the butter. Add the sage leaves. Cook this for for 3-4 minutes on medium-low, only until the butter begins to brown. Once the butter turns light brown, remove pan from the heat.
- Cook the ravioli in boiling, salted water for 2-3 minutes. They will float to the top of the water when they are done cooking. Remove the raviolis from the hot water using a slotted spoon; place them into the browned butter sauce. Carefully spoon some of the sauce onto the raviolis, to cover.
- Place raviolis onto individual serving plates. Drizzle with the browned butter sauce and the sage leaves. Finely grate Parmesan cheese on top; Serve... and enjoy!
If using won ton wrappers, place prepared squash/Parmesan mixture into center of won ton wrapper. Brush all the edges of the won ton with water, then press edges together to completely seal around filling. Follow rest of directions.