roasted butternut squash ravioli/sage brown butter sauce


Recipe from foodnetwork

9 tablespoons butter
3 tablespoons minced shallots [I used two shallots]
1 cup roasted butternut squash purée [I roasted one butternut squash, and it made 2 cups of purée]
Freshly ground white pepper
3 tablespoons heavy cream [or just use milk and butter if you don’t want to buy it]
Grated Parmigiano-Reggiano cheese
Pinch nutmeg
Pasta dough, rolled into wide ribbons [recipe for pasta dough]
12 fresh sage leaves
1 tablespoon finely chopped fresh parsley leaves

  1. In a large sauté pan, over medium heat, melt 1 tablespoon of the butter.
  2. Add the shallots and sauté for 1 minute.
  3. Add the squash purée and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper.
  4. Stir in the cream and continue to cook for 2 minutes.
  5. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
  6. Cut the pasta ribbons into 3-inch squares. [Or whatever shape you feel like.]
  7. Place 2 teaspoons of the filling in the centre of each pasta square. [Not too much! The filling might overflow.]
  8. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. [You don’t have to make triangles. Just make sure the pasta is sealed. You can use a fork to mark the edges if you like – it just looks better.]
  9. Add the pasta to pot of boiling salted water. Cook until al denté, about 2 to 3 minutes or until the pasta floats and is pale in colour.
  10. Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
  11. In a large sauté pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
  12. Place some of the pasta in the centre of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

Made too much filling? Click here.

Leftover egg whites? Click here.


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