75 minutes
Delicious homemade ravioli filled with butternut squash and Parmesan, served with a rich hazelnut-sage brown butter sauce.
Butternut Squash, peeled, seeded, cut into 1-inch chunks
cups
Unsalted Butter, melted
tablespoons
Brown Sugar, packed
tablespoons
to taste
Ground Nutmeg
pinches
Parmesan Cheese, grated
cups
teaspoons
for dusting
Fresh Egg Pasta
0 recipe
Unsalted Butter, cut into 4 pieces
tablespoons
Hazelnuts, toasted, skinned, chopped coarse
cups
Fresh Sage, minced
tablespoons
teaspoons
teaspoons
Parmesan Cheese, shaved
0 oz
1. Cook the Butternut Squash
Begin by placing the butternut squash chunks in a microwave-safe bowl and covering it tightly with plastic wrap. Microwave the squash until it is fork-tender, which should take about 10 to 15 minutes. This method helps retain the moisture, resulting in a smooth texture.
2. Prepare the Squash Mixture
Once the squash is cooked, transfer it to a food processor. Add the melted butter, brown sugar, a pinch of salt, and nutmeg. Blend everything together until the mixture is smooth and well-combined. This ensures that all the flavors are evenly distributed.
3. Add Parmesan and Cool the Mixture
Stir in the grated Parmesan cheese and pepper, then refrigerate the mixture for about 15 to 25 minutes to let it cool and firm up.
4. Roll Out Pasta Dough
Roll out the Fresh Egg Pasta dough on a lightly floured surface until it's thin and satiny. Cover the rolled dough with a damp towel to prevent it from drying out while you work.
5. Assemble the Ravioli
Cut the pasta sheets into manageable lengths. Place small mounds of the squash filling onto one sheet, spacing them about an inch apart. Lay another sheet of pasta over the top, pressing gently around each mound to seal. Use a pastry wheel or a knife to cut out individual ravioli, ensuring they are well-sealed to prevent the filling from leaking during cooking.
6. Prepare the Brown Butter Sauce
In a skillet, melt the butter over medium heat. Add the chopped hazelnuts, minced sage, and salt. Cook the mixture, stirring frequently, until the butter turns a golden-brown and takes on a nutty aroma, which should take about 3 minutes. This browning enhances the butter's flavor, making it rich and complex.
7. Finish the Brown Butter Sauce
Remove the skillet from the heat and stir in the lemon juice to balance the richness of the butter and add a hint of brightness.
8. Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully add the ravioli in batches, cooking them for about 2 minutes each or until they are tender and float to the surface. Use a slotted spoon to transfer the cooked ravioli to a warm platter.
9. Serve the Ravioli
Drizzle the hazelnut-sage brown butter sauce over the cooked ravioli and garnish with shaved Parmesan cheese. Serve immediately and enjoy the delightful blend of sweet squash, savory Parmesan, and nutty brown butter.
Brown the butter until it reaches a nutty aroma and a golden-brown color. Add the sage leaves at the right moment so they become crispy but not burnt. Toasting the hazelnuts beforehand will bring out their flavor; make sure to chop them coarsely for texture.
Choose a butternut squash that feels heavy for its size with a matte, rather than shiny, exterior. This indicates that the squash is not too watery and will have a concentrated flavor.
Cook the ravioli in a large pot of salted, gently boiling water. They’re done when they float to the top and the pasta is al dente, usually in about 3-4 minutes. Be gentle when stirring to avoid breaking them.
Ensure the edges of your ravioli are well-sealed to prevent them from opening up during cooking. Use a small amount of water to help seal the edges if necessary, and press out any excess air to avoid them puffing up and potentially bursting.
When serving, spoon the hazelnut-sage brown butter over the ravioli carefully to ensure each portion has an even amount of sauce, nuts, and crispy sage. A light grating of fresh Parmesan on top can add an extra layer of flavor.
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