Butternut Squash Ravioli with a Hazelnut Sage Browned Butter SaucePrep Time: 30 minutes
Assembly and Cook Time: 2.5 hours
Yield: 30 ravioli (serves 6)
1 lb butternut squash, halved lengthwise and seeded
1/2 medium onion, chopped
2 tsp fresh sage, minced
1 tbsp unsalted butter
1 clove garlic, minced
3 oz goat cheese
1 egg yolk for wash
1 recipe of fresh pasta dough
1/4 cup unsalted butter (can substitute with olive oil for healthier option)
1/3 cup toasted hazelnuts, coarsely chopped
10 sage leaves
1/2 tsp salt
1/4 tsp pepper
1. Roast butternut squash halves at 425 degrees F for 30-45 minutes until a fork can cut through easily. (You can cut down the cook time by microwaving instead for 12-15 minutes)
2. While cooking squash, chop onions and mince sage and garlic.
3. Add butter to a pan on medium heat then add onions, sage, and garlic. Once onions are translucent, remove from heat.
4. Peel cooked squash and discard skin. Add squash to a blender and blend until a puree is formed.
5. In a separate bowl, mix squash along with onion, garlic, and sage mixture. Add goat cheese and stir until combined. (I like to melt the goat cheese just a tad in a pan prior to mixing it with the squash mixture)
6. Next, divide your pasta dough into 3 even pieces. Roll each piece through the pasta machine and repeat until you have reached setting #5. Fold each sheet in half and cut at the seam.
7. As seen in the pictures demonstrated below, scoop out 1 tsp filling onto the pasta sheet in a 2 x 6 fashion to make about 10-12 ravioli per sheet.
8. Using the egg yolk, brush the pasta sheet surrounding each scoop of filling.
9. Place the other half of the pasta sheet over the filling. Press down around the filling to seal the pasta sheets together. I usually start down the center, then horizontally dividing the filling rows, and lastly the outer edge. The purpose of this is to push out all the air pockets.
10. Cut ravioli with a sharp knife or a ridged roller knife if you have one on hand.
11. Bring a large pot of water to boil with 2 tsp salt and 2 tbsp oil (helps prevent ravioli from sticking to each other)
12. In a separate pan, melt butter or olive oil. If using butter, allow butter to brown ~5 minutes. Add sage leaves and toasted hazelnuts. Let brown for an additional 4-5 minutes.
13. Bring heat down so water is simmering rather than boiling. Add ravioli and cook for 3 minutes or until ravioli are floating.
14. Strain ravioli.
15. Plate ravioli and top with sage-hazelnut sauce. Serve warm.