Butternut Squash Ravioli with Sage Brown Butter Sauce
Indulge in the rich, autumnal flavors of this exquisite Butternut Squash Ravioli with Sage Brown Butter Sauce. The tender homemade pasta encases a creamy, spiced butternut squash filling, perfectly complemented by a nutty and aromatic brown butter sage sauce. This dish is a wonderful centerpiece for any special meal or a comforting dinner to savor during cooler months.
### Ingredients:
#### For the Ravioli Dough:
– 2 cups all-purpose flour
– 3 large eggs
– 1/2 teaspoon salt
– 1 tablespoon olive oil
#### For the Butternut Squash Filling:
– 1 small butternut squash, peeled and cubed
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/2 teaspoon ground nutmeg
– 1/4 cup grated Parmesan cheese
– 1/4 cup ricotta cheese
#### For the Sage Brown Butter Sauce:
– 8 tablespoons (1 stick) unsalted butter
– 6-8 fresh sage leaves
– Salt and pepper to taste
– Grated Parmesan cheese, for serving
### Instructions:
### Preparing the Ravioli Dough:
1. **Mound** the flour on a clean work surface and make a well in the center.
2. **Crack** the eggs into the well and add the salt and olive oil.
3. **Using a fork**, gently whisk the eggs, gradually incorporating the flour from the edges until a dough forms.
4. **Knead** the dough for about 8-10 minutes until it is smooth and elastic.
5. **Wrap** the dough in plastic wrap and let it rest for at least 30 minutes.
### Making the Butternut Squash Filling:
1. **Preheat** your oven to 400°F (200°C).
2. **Toss** the butternut squash cubes with olive oil, salt, and pepper on a baking sheet.
3. **Roast** for about 20-25 minutes until tender and caramelized.
4. **Transfer** the roasted squash to a food processor and add nutmeg, Parmesan, and ricotta.
5. **Blend** until smooth, and season with additional salt and pepper to taste. Let the filling cool.
### Assembling the Ravioli:
1. **Divide** the rested dough into four pieces.
2. **Roll** out each piece into thin sheets using a pasta machine or rolling pin.
3. **Place** spoonfuls of the filling on one sheet of pasta, spacing them about 1-2 inches apart.
4. **Brush** the edges around the filling with water and place a second sheet of pasta over the top.
5. **Press** around each mound of filling to seal, ensuring there are no air pockets.
6. **Cut** the ravioli using a pastry wheel or knife. Ensure the edges are sealed.
7. **Bring** a large pot of salted water to a boil. Cook the ravioli in batches for about 2-3 minutes until they float to the top.
### Preparing the Sage Brown Butter Sauce:
1. **In a large skillet**, melt the butter over medium heat.
2. **Add** the sage leaves and cook until the butter turns golden brown and the sage becomes crispy.
3. **Remove** from heat and season with salt and pepper.
### Serving:
1. **Gently** toss the cooked ravioli in the sage brown butter sauce to coat.
2. **Serve** immediately, sprinkled with grated Parmesan cheese.
Enjoy the delicate flavors and textures of this Butternut Squash Ravioli with Sage Brown Butter Sauce, a dish that is sure to impress and delight!
The source of the article is from the blog lanoticiadigital.com.ar