Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce Recipe

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butternut squash ravioli

Butternut Squash Ravioli – Photo courtesy of http://fromeverydaytogourmet.blogspot.com

I know to some, ravioli might not be considered noodle per say but I’ve always considered it a noodle in my mind. It’s still pasta nonetheless that is usually eaten as a meal, usually during dinner. So here is one of my favorite ravioli dishes: Roasted Butternut Squash Ravioli. I found this recipe on foodnetwork.com’s website and it was featured in an episode by Emeril Lagasse back in 2000. This is a fairly healthy vegetarian dish (if you go light on the butter and cream). Perfect dish for you vegetarians out there. This meal takes very little time to make and it will satisfy the taste buds of everyone eating at the table, including the hardcore carnivores like me.

Ingredients:

  • 9 tablespoons butter
  • 3 tablespoons minced shallots
  • 1 cup roasted butternut squash puree
  • Salt
  • Freshly ground white pepper
  • 3 tablespoons heavy cream
  • 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
  • Pinch nutmeg
  • 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
  • 12 fresh sage leaves
  • 1 tablespoon finely chopped fresh parsley leaves

Directions:

  1. 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. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
  2. Cut the pasta ribbons into 3-inch squares. 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. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
  3. Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
  4. 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.
  5. 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.

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