Butternut Squash Ravioli Recipe

Butternut Squash Ravioli Recipe

Butternut Squash Ravioli with Sage Brown Butter and Grated Amaretti Cookie 

For the Ravioli Dough:

Buy ravioli or lasagna sheets from Cantoro Italian market or make your own pasta sheets:

  • 3 cups white flour, unbleached
  • 1/2 Tbl. salt
  • 2 eggs
  • About ½ cup water

PastaSift flour and salt together. Place flour mixture on a board, making an indent in the center of the flour. Crack and drop eggs into the flour indent. Use your hand or a fork, break the yolks and beat eggs slightly.

Combine eggs and flour together, gradually adding enough warm water to make stiff dough.

Knead dough until smooth. It should be in a ball shape. Then cover it and let it sit for about 15 minutes. Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).

 

For the filling:

Two butternut squash

2 cups Parmigiano cheese

Salt and pepper to taste

1 or two eggs (to use as a sealant for the dough)

 

Directions:

Preheat oven to 300F.

Cut  squash down the center length wise places cut side down on a baking sheet and drizzled with olive oil.  Bake butternut squash in a baking dish until the squash is fully cooked and very soft. Allow to cool after cooking 

Scoop the squash from the skin using a spoon and place in a bowl. Add two cups of grated Parmigiano cheese and mix together. Season with salt and black pepper to taste

This squash mixture is the filling for your ravioli!

 

Assemble:

Crack the eggs, scramble with a fork and set aside.

Spoon filling onto one rolled sheet of ravioli. (One sheet is for the bottom and one is for the top.) Paint the egg mixture onto the edge of the sheet with a cooking brush.. Then lay top sheet onto it. It now looks like a giant sandwich or envelope. Stamp out with ravioli stamps purchased from Cantoro or any kitchenware store, or cut with a knife into little squares and press edges with a fork to seal.

Cantoro Ravioli

 

For the sauce:

3 tablespoons butter

1 tablespoon fresh chopped sage

Parmigiano cheese, grated

Several (3 or 4) Amaretti Cookies, grated (you can buy pre-packaged or in the Cantoro bakery)

 

Directions:

Boil ravioli 10-12 minutes in boiling salted water. While your ravioli are boiling, melt butter in a nonstick pan. Cook butter till it turns golden brown.  At that point add fresh chopped sage. Once sage is added scoop ravioli out of water with a slotted spoon and add ravioli and also a couple ounces of the pasta cooking water to the pan, swirling the pan to create an emulsion with the butter. Sprinkle the ravioli with grated Parmigiano and plate. Once plated, grate some Amaretti Cookie over the top for flavor and texture. The sweetness of the cookie will bring out the natural sweetness of the squash.

 

Serves about 4 people

 

About "Ashley Veenstra"