Butternut Squash Ravioli With Sage Butter And Walnuts
From luisascatering 16 years ago
- 8 minutes to make
- Serves 8
This was the first time I have made homemade Ravioli in my life. Why the hell did I wait this long??? This is my FAVORITE ravioli flavor. I'm so happy I no longer have to order it at a restaurant, but can make it fresh at home :-)
Ingredients
- For the Pasta: shopping list
- 6 sheets prepared fresh egg pasta (double recipe of below link): shopping list
- semolina-pasta.html">Fresh Semolina Pasta shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- For the filling: shopping list
- 3 butternut squash, cut in half and roasted with olive oil and kosher salt, until tender shopping list
- 1/4 cup mascarpone cheese shopping list
- nutmeg, to taste shopping list
- kosher salt and white pepper, to taste shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- For the sage butter: shopping list
- 12 oz. cold unsalted butter shopping list
- 1/2 cup walnut pieces shopping list
- 1/3 cup thinly sliced fresh sage leaves shopping list
- Kosher salt and black pepper shopping list
- Garnish: shopping list
- fresh sage leaves shopping list
- parmigiano-reggiano cheese, freshly grated shopping list
How to make it
- After roasting the squash, scoop out the flesh and purée until smooth with the remaining ingredients. Set aside.
- Bring a large pot of salted water to a boil. Lay out three of the pasta sheets and begin placing approximately two tablespoons of the filling about two inches from each other. Place a second sheet over the first and use a ravioli cutter to form squares, making sure that all of the edges are sealed. Cook ravioli iin the boiling water, about 3-5 minutes, until al dente.
- Place the cold butter in a medium skillet preheated over medium heat. Do not swirl or move around. Once the butter has melted and has begun to turn brown around the edges, add the sage and salt and pepper to taste.
- To serve, add the ravioli into the hot skillet with the brown butter mixture. When the pasta becomes brown and slightly crispy, remove and serve on a warm platter topped with more thinly sliced sage and freshly grated Parmigiano-Reggiano.
The Rating
Reviewed by 7 people-
This is my favorite kind of ravioli. I just love this flavor combination. I've never tried my hand at homemade pasta before but this recipe sure makes me want to give it a go! Great Post, Luisa!
meals4abby
in Valders loved it
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I have been making "ravies" for a long time now and it is such an easy process once you get the hang of it, Luisa. Good for you discovering the process and your favorite filling to boot. Enjoy them in great health and with unbounded happiness, my f...more
lacrenshaw
in Horsham loved it
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What timing Luisa,I love making ravioli and I just picked up a new ravioli stamp and now I can make this wonderful recipe with it.
Your step by step photos are perfect and your plated results look amazing.
Five forks and a big smile :...more
trigger
in loved it
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