Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce
This year we decided to change things up for our thanksgiving weekend meals. We wanted to keep the holiday flavors, switch the dishes and feel satisfied but without feeling like fattened turkeys ourselves. So we decided to try making Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce.
We read many recipes and ultimately put our own spin on it. The result was spectacular so if you are looking for a festive fall meal where you can enjoy the pasta process this is one worth trying.
Ingredients for Filling
1 Large Butternut Squash
2 Tbsp Olive Oil
1/2 Cup Parmesan Cheese
2 Tbsp. Brown Sugar
1 Small Onion - chopped fine
2 Garlic Cloves - diced fine
Salt, Pepper, Nutmeg, Dried Sage to Taste
Instructions for Filling
Preheat the oven to 450 Degrees Fahrenheit.
Cut the butternut squash in half lengthwise and discard the seeds.
Coat the squash with oil and place the halves cut side down in a pan and bake until tender (about an hour).
Let cool slightly then scoop the squash flesh into a food processor and discard the skin. Pulse the food processor until mixture is smooth.
In a medium saucepan on medium heat - heat up the olive oil.
Add chopped onion and sauté the onion until golden brown.
Add garlic and sage and let them sweat.
Remove from heat and add mixture to squash in a food processor.
Add parmesan cheese, brown sugar and sprinkle nutmeg, salt and pepper to taste.
Pulse until blended then scrape the mixture into a bowl.
Cover and chill mixture for at least one hour or overnight.
Ingredients for Homemade Pasta Dough
3 ½ Cups all-purpose unbleached flour, sifted (plus a little extra flour for preparing)
½ Teaspoon salt
4 Large Eggs, beaten
2 ½ Tablespoons Water
Yield: 1 1/4 lbs dough
Instructions for Homemade Pasta Dough
Pour eggs, water, flour and salt in mixer bowl and attach the flat beater. Turn to speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 Tablespoon increments – you can also substitute a ¼ tablespoon of olive oil if you want a smoother texture.
Change out the flat beater for the dough hook. Turn to speed 2 and knead for 2 minutes. Remove the dough and knead by hand for 2 minutes. Be sure to prepare a wood or slightly rough plastic by dusting with extra flour. With the heel of one hand push the ball of dough away from you, lift from the far side with your fingers, fold it once back towards you and then rotate the dough a quarter turn. Continue this kneading by hand for 2 minutes or until the dough appears damp without being sticky and is even in yellow colour without flour streaks.
Once formed into a ball flip bowl over the dough ball and let it rest for 30 minutes.
Cut dough into four pieces. Take one piece and flatten into a rectangular shape adding flour to both sides. Leave the remaining quarters under the bowl as not to dry them out. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times to get an even pliable sheet without any breakage or weak spots.
Add a light dusting of flour to each side of the dough again, change setting to #2 and pass the pasta dough through the sheet roller. I do this twice and then twice each on #3 and then each number after all #7 or #8 depending on how thick you like your dough (I personally love my thin just like my Nonna taught me).
Once again, add flour to each side of your long pasta sheet. Lay your sheet flat and cut to desired length.
Ingredients for Sauce
1/4 Cup Butter
8 Sage Leaves
2 Tbsp of butter
Instructions for Sauce
In a saucepan - over low heat melt 1/4 cup of butter and add the sage leaves.
Infuse the butter with sage for 15 minutes - stirring consistently. The sage will begin to crisp.
Take sauce pan off the heat and add 2 Tbsp of butter and whisk - sauce will thicken.
Instructions for Preparing The Ravioli
In order to cut your ravioli you will need a ravioli cutter or stamp (we used the stamps - you can find them here)
To show you the exact method I have added a quick and easy YouTube tutorial here.
Place the dough sheet flat, measure out where you will put your stamps and how many you can fit on the sheet ( we scored ours by pushing down slightly to mark them)
Place the filling inside the middle of each of those areas.
Outline each filling area with a tiny bit of water (it’s okay to use your fingers here) - this water will help the dough stick when you place the other sheet on top.
Place the other sheet over top and press around each dab of dough.
Use the pasta stamp to press down and cut the ravioli shape.
Place on a cookie sheet lined with parchment paper to let set - dust with more flour if needed.
Allow pasta to dry for a few minutes before boiling.
finishing the dish
When boiling your pasta, it only needs 3 to 7 minutes to boil.
Once finished use a slotted spoon to remove the ravioli from the water and place in the pan with the sauce.
Coat the ravioli with sauce , sprinkle with fresh Parmigiano-Reggiano and ENJOY!
What new recipes are you trying for fall?
I’d love to know - Comment Below.
With Nice Things & Devouring Delicious Ravioli,
Andrea