One of my all time favorite fall dishes is butternut squash ravioli and I usually search local restaurants in October to find who is serving it…
Well, this year I decided to make it myself and I am so glad I did! It only took about 30 minutes to make this dish using prepared ravioli wrappers.
I am happy to share this delicious recipe with all of you. SheWants to enjoy making delicious cuisine…
BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER SAUCE
Ingredients
• 9 tablespoons butter
• 3 tablespoons minced shallots
• 1 cup butternut squash puree (frozen variety in a box works fine- just thaw it prior to using)
• Salt
• Freshly ground white pepper
• 3 tablespoons heavy cream or half and half
• 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces for topping but not necessary
• 2 generous pinches of nutmeg
• 1 recipe pasta dough, rolled out into wide ribbons-about 1/4-inch thick or Won Ton Wrappers work great and are lighter tasting
• 12 fresh sage leaves
• 1 tablespoon finely chopped fresh parsley leaves
Directions
In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Generously season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
If using fresh pasta, cut the pasta ribbons into 3-inch squares. If not, Won Ton wrappers are the perfect size! Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water but boil at medium heat to avoid the wrappers from opening. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
In a large saute 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. Let the sage infuse the butter – BE SURE NOT TO OVERCOOK THE BUTTER.
Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.