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Butternut Squash Ravioli with Brown Butter Sauce
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Savory butternut squash ravioli in a decadent brown butter herb sauce.
Ingredients:
  • 1 butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 4 tablespoons ricotta cheese
  • 2 tablespoons grated Parmesan cheese
  • 1.5 tablespoons brown sugar
  • 1 cup semolina flour
  • 1 cup all-purpose flour
  • 3 large eggs
  • 2 tablespoons olive oil
  • 0.5 cup canola oil
  • 10 fresh sage leaves, or as needed
  • 10 tablespoons butter
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh thyme
  • 1 pinch salt
  • 0.25 cup shredded Parmesan cheese, or to taste
Instructions:
  • Preheat the oven to a toasty 375 degrees F (190 degrees C).
  • Drizzle 1 tablespoon of luxurious olive oil over the squash, giving it a delightful massage before laying it on a baking sheet. Prepare the garlic by removing the tops, coating them in oil, and wrapping each clove in foil before arranging them elegantly on the baking sheet next to the squash.
  • Roast in the oven until the squash and garlic are tender and golden brown, approximately 30 minutes.
  • Take the roasted squash and garlic out of the oven. Peel the garlic and put it in a food processor. Add the squash, ricotta, Parmesan, brown sugar, and salt to the processor; blend until smooth. Transfer the mixture to a bowl, cover it, and chill in the refrigerator until cold.
  • As the squash roasts, combine semolina, all-purpose flour, and salt in a bowl. Transfer the mixture onto a clean counter and shape it into a mound. Create a well in the center and crack the eggs into it, adding 2 tablespoons of olive oil. Gradually incorporate the flour into the eggs and oil by folding and kneading until a dough forms. Adjust the consistency by adding more flour or oil if needed. The dough should appear smooth and bounce back when pressed with your thumb. Cover with plastic wrap and let it rest for 30 minutes.
  • For those with a pasta maker, roll the pasta to create thin sheets the thickness of a dime. If you don't have a pasta maker, use a roller on a lightly floured surface to make multiple thin sheets.
  • Spoon 2 tablespoons of squash filling onto a sheet, spacing them 2 inches apart. Cover with another sheet and press down around each mound of filling, ensuring a tight seal without trapping air inside. Use a ravioli stamp to cut out and seal each ravioli. Set aside.
  • Heat a thin layer of canola oil in another pan over medium heat. Fry sage leaves in batches until dark green and crispy. Drain on a paper towel-lined plate. Keep aside.
  • In a small saucepan over medium heat, melt the butter until it turns browned, fragrant, and foamy with brown bits, stirring frequently for about 5 to 10 minutes. Lower the heat to medium-low and mix in the tarragon, thyme, and salt.
  • While the sauce simmers, bring a pot of lightly salted water to a boil. Cook ravioli until they float, approximately 5 minutes. Drain and plate.
  • Pour the luscious butter sauce generously over the pasta, then top with crispy fried sage leaves. Finish with a generous sprinkle of shredded Parmesan cheese before serving hot and fresh.

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