Butternut Squash Ravioli with Butter Sage Sauce

I love Sundays. The waking-up-lazily-at-11, the excuse to skip straight to lunch, the afternoon nap and, of course, the intensive Sunday dinner. The last few weeks, it seems as though I cannot be happy unless I’m sweating over a hot stove, etc.

Also, my dear friend Katie was coming over to write an article about me for her food writing class, so I had to simultaneously feed and impress her very selective vegetarian palate.

Homemade ravioli fit the bill as sufficiently labor intensive and, ultimately, delicious.

I’ve adapted this recipe to include ricotta cheese in the filling. It’s just not ravioli without ricotta cheese, in my opinion. Actually, it’s just not a meal without cheese, period.

Butternut Squash Ravioli:
Filling
1 medium or 2 small butternut squashes, cut in half lengthwise
olive oil
dash of nutmeg
several dashes of cinnamon
pinch of brown sugar
salt & pepper
1/2 cup ricotta cheese

Pasta Dough
2 eggs
1 and 3/4 cups flour
1/2 teaspoon salt
1/2 tablespoon olive oil
2 tablespoons water

Butter Sage Sauce:
3 tablespoons butter
8 sage leaves, thinly sliced

1) Preheat the oven to 400 degrees. Place butternut squash on a pan with a lip and drizzle with olive oil. Cook for 20 minutes, flip, then cook for another 20 minutes, or until tender.
2) Meanwhile, mix all pasta dough ingredients in a bowl. Knead for several minutes on a well-floured surface, adding more water as needed. The dough should be smooth and elastic. Wrap the dough ball with plastic and let sit for 30 minutes.
3) Once butternut squash is tender, scoop out the flesh and stir in nutmeg, cinnamon, brown sugar, salt and pepper. Let cool to room temperature (or place in the refrigerator), then add ricotta.
4) Once pasta dough has rested, cut ball in half. Cover one half with plastic and roll out the other half with a rolling pin or in a pasta machine. If you don’t have a pasta machine, I hope you have some amount of patience as you’ll be rolling out dough for awhile. I don’t have a pasta machine, so I just kept rolling out the dough until it was “thin enough.”
5) Cut flattened pasta dough into 2 by 2-inch squares. Place a teaspoon of filling in the center of the square, then fold pasta over to form a triangle. Seal the dough around the edges with your fingers. Have a bowl of water nearby to moisten your fingers as the dough dries out. Set uncooked ravioli aside. Repeat process with other dough ball.
6) Boil a pot of water while preparing the butter sage sauce. To make the sauce, melt butter in a large skillet over medium heat, then add sage. Add ravioli to pot of boiling water and cook for about 5 minutes, or until soft.
7) Drain ravioli and add to the skillet. Coat the ravioli with butter, place on a plate, then sprinkle with Parmesan cheese.

About these ads

9 responses to “Butternut Squash Ravioli with Butter Sage Sauce

  1. It’s beautiful!! Flavors sound so yummy, too!

  2. As I grow butternut squash in the back yard, they can get much bigger then the store bought models.
    A quicker way to render butternut is to:
    slice into 1 inch rings.
    slice of outer skin from rings.
    slice into 1 inch cubes (or even 1/2 inch cubes)
    put into microwave steamer bags (ziplock)
    nuke until soft (3 to five minutes per bag).
    transfer to bowl, mash.

    Processing this way the whole squash is done in 20 minutes for those small store bought, without the hot oven, competing with my air condtioner (important when you live in a desert).

    Steven

    • Thanks for the tip, Steven! My oven is so leaky–microwaving the squash would help me immensely, too. I assume you live out west somewhere?

      • High Desert of California. 120 in the summer is common. It’s quite surprising how well butternut grows. And I forget a good cutting technique.

        I ‘saw’ the butternut squash. Since it rolls well, I shapen a big knife. Place it on the side of the butternut and roll and press down. Slides right through, fast and without a chance of cutting off a finger.

        sph

      • Great tip!

        How’s the humidity there? It’s usually 90-100 degrees in summer here, but the humidity can be unbearable…

  3. The Rowdy Chowgirl

    The ravioli look scrumptious! And I absolutely agree with you, both on the joys of lazy Sundays and the importance of cheese at every meal.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s