Butternut Squash Ravioli with a Brown Butter Sage Sauce (Ravioli di Zucca)
Forget about the summer with this butternut squash ravioli.This recipe wraps the sweet, nutty squash in fresh pasta, douses it in a savory brown-butter-sage sauce, and makes your kitchen smell amazing.
Average Rating:
5 / 5, 0 votes

Servings: 4
Prep Time: 1 hour Minutes
Bake/Cook Time: 1 hour Minutes

Ingredients:

For the Ravioli  
   
1 Recipe Easy Egg Pasta In Ten Minutes (click for recipe)
3/4 LB Butternut Squash (Pumpkins work well too)
1 TBSP Olive Oil
2 TSP Light Brown Sugar
1 TSP Salt
1 Pepper
1/4 TSP Nutmeg
1 TBSP Lemon Zest
   
For the Sauce  
   
1/4 Cup Unsalted Butter
4 Sage Leaves
1/2 Cup Grana Padano, grated
1 TSP Salt

Directions:

To Prepare the Ravioli:

  1. Preheat the oven to 400F. Peel the squash and cut it into large slices. Remove the seeds and the pulp. Then season with olive oil and the brown sugar. Add a little salt and pepper to the squash too.
  2. Roast for 35-45 minutes or until the squash is soft.
  3. While it is roasting and cooling make the pasta dough. Click here to get the recipe.
  4. Once the flesh is soft, allow it to cool slightly. Then wrap the flesh in a kitchen towel and place it in a colander. Let it drain for 10 minutes or so.
  5. Combine the flesh of the squash, the nutmeg and lemon zest into the food processor and puree until the filling is smooth.
  6. Dust a work surface with Authentic Foods Superfine White Rice Flour or Steve's GF Flour Blend, then roll out the egg pasta dough to form a thin sheet.
  7. Arrange small amounts of filling on the sheet, about the size of an egg yolk. Then fold the sheet over and cut rectangles out of it around the mounds of filling. Be sure to seal the edges of the pasta.
  8. Cook the ravioli in about 3 quarts of well salted boiling water (think as salty as the sea) for 1-3 minutes or untile the pasta is al dente.

To Make the Sauce:

  1. Heat the butter in a medium sized sauce pan.
  2. Lay the leaves in the pan and heat until the butter is sizzling - allow them to toast for about a minute.
  3. Add 1/2 cup of boiling pasta water to the butter and sage. Stir the sauce for about 2 minutes or until the liquid is reduced by half.
  4. Place the ravioli directly into the pan with the melted butter and sage. Cook the pasta for a minute until it is thoroughly coated with sauce. Serve the pasta on bowls or plates and season with grana padano. Buon appetito!

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