Flavorful homemade butternut squash ravioli with rich brown butter and herb sauce makes an impressive vegetarian meal
Prep Time
1 hr 45 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Preheat the oven to 375 degrees F (190 degrees C).
Rub squash down with 1 tablespoon olive oil and place on a baking sheet. Cut the tops off of each clove of garlic
rub with oil
and wrap in foil. Place on the baking sheet.
Roast in the preheated oven until squash and garlic cloves are soft and browned
about 30 minutes.
Remove squash and garlic from the oven. Remove the garlic skin and transfer to the bowl of a food processor. Add squash along with ricotta
grated Parmesan
brown sugar
and salt for filling; blend into a thick paste. Transfer to a bowl
cover
and set in the refrigerator until cool.
While squash is roasting
whisk semolina
all-purpose flour
and salt for pasta together in a bowl. Dump onto a counter and push flour into a mound. Dig a well in the center. Crack eggs into the well and add 2 tablespoons olive oil. Start folding flour and egg onto each other; continue kneading and folding until it comes together as a dough. Add more flour or oil if it is too wet or dry
respectively. The final product should look smooth
and the dough should bounce back if you press your thumb into it. Cover with plastic wrap and let rest for 30 minutes.
If you have a pasta maker
pass the pasta through to make a pasta sheet about the thickness of a dime. If not
get to work with a roller on a lightly floured surface. Make several sheets.
On one sheet
dollop about 2 tablespoons of squash filling 2 inches apart. Place another sheet over top and press the dough down around each lump of filling. Try to keep it tight
as you don't want a lot of air in the interior. But don't go too close
or you'll have filling trapped between pasta layers and ruin the seal. Use a ravioli stamp to stamp out and seal each ravioli. Set aside.
In another pan
heat a thin layer of canola oil over medium heat. Working in batches
fry sage leaves until dark green and crispy. Remove to paper towel-lined plate to strain grease. Set aside.
Melt butter in a small saucepan over medium heat; simmer
stirring frequently
until browned
fragrant
and foamy
with brown bits in it
5 to 10 minutes. Reduce heat to medium-low. Stir in tarragon
thyme
and salt.
While sauce is being prepared
bring a pot of lightly salted water to a rolling boil. Add raviolis and boil until they float
about 5 minutes. Drain and plate.
Ladle butter sauce over pasta and garnish with fried sage. Sprinkle with shredded Parmesan cheese and serve immediately.
Editor's Note:
Please note differences in ingredient amounts when following the magazine version of this recipe.
