AMATEUR KITCHEN

Butternut Squash Ravioli with crispy fried sage is comfort on a plate. The creaminess of the filling and freshness of the pasta is sure to get a 5 star rating across the dinner table. 

Prep: 40 minutes 
Cook: 1 hour and 15 minutes
Serves: 4

 Ingredients:
1 Butternut Squash
2 tbs Molasses 
4 tbs Heavy Cream
4 tbs Parmesan Cheese, grated
3 tbs Brown Sugar
¼ tsp Cinnamon
¼ tsp Fresh Nutmeg
1 tsp Vanilla Extract
Salt and Pepper, to taste
4 tbs Butter
8 Fresh Sage Leaves

Ravioli:
4 Large Eggs
2 tbs Water
3 ½ cups Flour
½ tsp Salt

Directions:

Preheat the oven to 375 degrees.

Place butternut squash into microwave for 1 minute to make it easier to cut. Then cut the squash in half length wise and scrape out seeds. Spread molasses between the two halves and place cut side down onto a baking sheet lined with aluminum foil. Cook in the oven until very soft, about 1 hour.

While the squash is roasting start on the pasta for the ravioli. Place all the ravioli ingredients into a mixer bowl and mix with a flat beater until well combined, about 2 minutes. (If dough isn’t coming together add in a little more water.) Then switch the flat beater for the dough hook and knead for 2 minutes. Then remove the dough and hand knead the dough for another 2 minutes or until smooth. Let the dough rest for 20 minutes. Divide the dough into 4 pieces before putting through the pasta roller. Roll dough out to setting 5 on the pasta roller. Cover with a damp cloth until the filling is ready.

Allow for butternut squash to cool for easy handling. Place in a food processor and puree the squash until smooth. Add the squash, heavy cream, parmesan cheese, brown sugar, cinnamon, fresh nutmeg and vanilla extract into a bowl and stir to combine. Taste to see if any salt and pepper needs to be added.

To fill raviolis cut the pasta sheets with a 3 ½ inch pastry cutter. Place 1 tbs of filling onto the dough and leaving ½ inch of dough around the edges. Moisten borders with water and top with another round dough piece. Press firmly so all the air is out. Repeat the process until all of the dough is used.

Sauce: Place butter, sage leaves and ½ tsp salt into a sauce pan. Melt the butter and allow for it to foam and become lightly brown. Remove from heat and reserve. Right before serving add in 2 oz of reserved pasta water and stir to combine.

Place raviolis into salted water and boil for 4 minutes. Drain ravioli and place onto a plate and top with sage brown butter. Serve and Enjoy!

Butternut squash ravioli