Recipe

Roasted Winter Squash Ravioli With Sausage Cream Sauce Recipe

Add Step-by-Step Photos	Meileen / All my dishes 10 months, 2 weeks ago We love this dish, its creamy Ravioli filling. . . . . . and swimming in a light sausage cream sauce. . . . . . .so good. I use my Roasted Winter Squash recipe for the filling. Prep:120m Cook:30m Servings:4	Meileen
	winter laboroflove italian

Squash puree and pas

filled and ready to

Roasted Winter Squas

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Ingredients

Filling:

3 TBS minced onion

2 cup Roasted Squash puree (or canned puree)

6 Tablespoons Heavy Cream

6 Tablespoons grated Parmigiano-Reggiano Cheese

Pinch Nutmeg

Salt and Pepper

Sauce:

1 Tablespoon Olive Oil

1/2 lb Sweet Italian Sausage

2 cloves Garlic, minced

1/2 Onion, finely chopped

1 teaspoon dried Sage

1 cup dry White Wine

1 cup Chicken Stock

1/4 - 1/2 cup of Heavy Cream

1/8 teaspoon Cinnamon

1/2 teaspoon Nutmeg

Salt and Pepper

One recipe of Pasta dough, rolled out to 1/4 inch thickness

Directions

In a large saute pan, over medium heat, melt 1 TBS of butter. 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 heat and stir in 6 TBS cheese and nutmeg to taste. Cool Completely.

Make an egg wash by whisking 1 egg and 1 teaspoon of water and set aside in a small bowl.

Cut the pasta into desired shape (round or square) about 3 inches in diameter. Place 1 - 2 teaspoons of the filling in the center of pasta shape. Wet the edges with egg wash and top with the other pasta shape to seal, making sure there are no air bubbles. I work in batches because it's easier.

Add Ravioli to a pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color. Work in batches. . .

Remove the pasta from water and drain well, Season with salt and pepper. Set aside to make the sauce.

Sauce: Heat skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage. Add garlic and onion, saute until onions are translucent.

Add sage, wine, reduce wine to half. Add stock and stir in the cream. Season the sauce with cinnamon and nutmeg, salt and pepper to taste. Simmer the sauce to desired thickness.

Add the Ravioli and toss for a minute. Garnish with Parmesan Cheese.

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