115 minutes
A delightful ravioli dish featuring a creamy butternut squash filling and a rich hazelnut sage butter sauce.
Butternut Squash, peeled and cubed
0 oz
tablespoons
tablespoons
teaspoons
Ground Nutmeg
pinches
Parmesan Cheese, Grated
0 oz
teaspoons
All Purpose Flour, for dusting
cups
Fresh Egg Pasta
0 oz
Unsalted Butter, cut into 4 pieces
tablespoons
Hazelnuts, toasted, skinned, and chopped coarse
cups
Fresh Sage, minced
tablespoons
teaspoons
teaspoons
1. Prepare the Butternut Squash
Place the butternut squash in a covered microwave-safe bowl and microwave for 10-15 minutes until it is fork-tender.
2. Blend the Squash Filling
Drain any excess liquid and transfer the squash to a food processor. Add 4 tablespoons of unsalted butter, 1 tablespoon of packed brown sugar, a pinch of ground nutmeg, and a bit of salt. Blend for 15-20 seconds until smooth. Mix in 2 ounces of grated Parmesan cheese and 1/4 teaspoon of pepper, then refrigerate for 15-25 minutes.
3. Prepare the Pasta Dough
Dust your work surface with all-purpose flour to prevent sticking. Roll out the pasta dough into thin sheets using a pasta machine, covering the sheets with a damp towel to keep them from drying out.
4. Shape the Ravioli
Cut the pasta dough into rectangles. Place teaspoon-sized portions of the chilled filling onto one half of each rectangle. Fold the other half over the filling and press around the edges to seal, cutting out individual ravioli as you go. Lay the finished ravioli on baking sheets covered with a damp towel to keep them moist.
5. Prepare the Sauce
Melt 8 tablespoons of unsalted butter in a skillet over medium heat. Add the chopped hazelnuts, minced fresh sage, and 1/4 teaspoon of salt. Cook until the butter turns golden-brown, releasing a nutty aroma. Stir in 2 teaspoons of lemon juice.
6. Cook the Ravioli
Boil a pot of salted water and cook the ravioli in batches for about 2 minutes each, or until they float to the surface. Transfer the cooked ravioli to a warm platter and cover them with the hazelnut sage butter sauce.
7. Serve the Ravioli
Pour the sauce over the ravioli and top with shaved Parmesan cheese. Serve immediately and enjoy.
Choose a butternut squash that feels heavy for its size with a solid beige color, avoiding any with brown spots or cracks. A heavier squash indicates a good moisture content, which will result in a creamier filling.
Roast the squash instead of boiling or steaming to concentrate its flavors. Cut the squash in half and season the flesh with olive oil, salt, and a touch of brown sugar or maple syrup to enhance its natural sweetness. Roast until tender and caramelized around the edges for added depth of flavor.
Keep the sauce simple with a brown butter sauce with crispy sage leaves, a squeeze of lemon, and a sprinkle of toasted pine nuts or walnuts to complement the sweetness of the squash.
Balance the sweetness of the butternut squash with a pinch of nutmeg, black pepper, and Parmesan cheese in the filling for a well-rounded flavor profile. Taste and adjust the seasoning as needed before assembling the ravioli.
Ensure the edges of the ravioli are well-sealed to prevent the filling from leaking out during cooking. Use a small amount of water or egg wash to help seal the edges, and press out any air pockets to avoid ravioli bursting while boiling.
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