Butternut Squash and Sage Ravioli
This dish boasts all the best flavors of fall. Enjoy the fruits of your labor with this butternut squash and sage ravioli, sure to satisfy !
Servings 2
Ingredients
- 1 butternut squash
- 2 cups flour
- 1 tsp salt
- 5 eggs
- 3/4 cup ricotta cheese
- 3 cloves garlic
- 1/4 cup grated parmesan cheese
- 1 bunch fresh sage
- 1/2 stick butter
- wonton wrappers. It will take double the amount of raviolis you want to make (each ravioli takes 2 wonton wrappers)
Instructions
- First, preheat the oven to 375. Slice the butternut squash in half and scoop out the seeds. Then fill a glass baking dish with 1/2 an inch of water to prevent the dish from burning. Then place the squash flesh side down in the water and pop in the oven for 1 hour.
- For the ravioli dough, combine the flour and salt and dump them out on a clean surface. Make a well in the middle of the flour and crack 4 of the eggs into the well. Slowly combine the eggs and flour, kneading as you go and adding flour as necessary, to form the dough. Once the dough is in a ball, wrap it in plastic wrap and place in the fridge for 30 minutes.
- While the dough is chilling, make the filling. Combine the ricotta, garlic and parmesan in the food processor. Pulse until combined, move to a bowl and set aside. Next chop some of the sage (about 1-2 tbsp once minced) and combine with the ricotta mixture.
- Once the dough has been chilling for 30 minutes, remove it from the fridge and cut it into two equal parts. Place on a floured surface and roll each half into a thin sheet. This is where a pasta maker comes in handy, but if you're like me and don't have one, a rolling pin will suffice! Just make sure you get it as thin as possible.
- Once each sheet is rolled out, cut out the individual ravioli pieces of comparable size. A biscuit cutter will work as will just cutting the dough into squares.
- At this point, the butternut squash should be done. Remove from the oven and scoop out the flesh. Add the 1 cup of the cooked butternut squash to the ricotta mixture and mix until combined.
- Take half of your ravioli cut-outs and place 1/2 tbsp or so of filling in the middle of each cut-out. Then, crack an egg and whisk with one tbsp of water to create an egg wash. Use this to go around the outside of the ravioli cut-outs, essentially outlining the filling (this will act as your ravioli glue)
- Then, place a second cut out on top of the one with filling and press the edges together. Complete for all the cut-outs.
- Once your ravioli are complete, add a pot of salted water to the stove. While the water is boiling, add the butter and remaining sage to a skillet. Brown the butter (5-8 minutes constantly stirring). As soon as it turns golden brown, remove from heat and transfer to a bowl. This will be the sauce for the ravioli.
- Once the water is boiling, add the ravioli for about 10 minutes or until they rise to the surface. Remove from the water and place in a serving dish. Add the brown butter and sage over top and enjoy!