Recipe

Butternut Squash Ravioli With Sage Butter And Walnuts Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 9 months, 2 weeks ago 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 :-) Prep:30m Cook:8m Servings:8	Luisascater
	butternut squash ravioli sage butter walnuts

Add Photos

Does this look good? Yeah! / Nope

Fans

meals4abby

lacrenshaw

california

lasaf

quaziefly

juels

trigger

Ingredients

For the Pasta:

6 sheets prepared fresh egg pasta (double recipe of below link):

http://www.grouprecipes.com/89506/fresh-semolina-pasta.html

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

For the filling:

3 butternut squash, cut in half and roasted with olive oil and kosher salt, until tender

1/4 cup mascarpone cheese

Nutmeg, to taste

Kosher salt and white pepper, to taste

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

For the sage butter:

12 oz. cold unsalted butter

1/2 cup walnut pieces

1/3 cup thinly sliced fresh sage leaves

Kosher salt and black pepper

Garnish:

Fresh sage leaves

Parmigiano-Reggiano cheese, freshly grated

Directions

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.

Recent Gawkers

Not quite what you're looking for? See more Pasta And Rice / Pasta

Or see more just like this

Comments

meals4abby 9 months, 2 weeks ago said:
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!

lacrenshaw 9 months, 2 weeks ago said:
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 friend.
Lorraine

trigger 9 months, 2 weeks ago said:
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 :)

juels 9 months, 2 weeks ago said:
Yummers! Love everything here! The filling and sage butter sound amazing! Very nice step-by-step pictures!

conner909 9 months, 2 weeks ago said:
Well I'm gonna have to rest up for this one...lol!
Looks fabulous but I haven't made ravioli before...so have to look at the recipe. Will let you know when I make it!

lasaf 8 months, 3 weeks ago said:
I have always wanted to get a pasta roller. After reading this recipe I believe the time is now. Should I get a hand crank one. Where do I get a good one?-Lori

californiacook 4 months, 2 weeks ago said:
Like the addition of mascarpone. Lovely, as always. Flagged & 5!

jgnat 4 months, 1 week ago said:
Here's a link for pasta makers.
http://www.creativecookware.com/pasta_maker.htm
Making pasta is like making bread. Plan an afternoon around it. I found it even more handy to do when my son was visiting and I could put him on the crank. I've laid out the drying pasta on a clean sheet but I think I might try draping it over a clean dowel as my MIL used to do.

Add a Comment