Butternut Squash Ravioli with Brown Butter Sage Sauce
By James Briscione
Level: Intermediate | Yield: 4 servings; 30 to 36 ravioli | Time: 2 hours total (1 hour active)
Nutrition Per Serving
Calories: 248 | Fat: 15g | Carbs: 23g | Protein: 7g | Fiber: 2g
Why You'll Love This Dish
Handmade ravioli filled with silky butternut squash and topped with nutty brown butter and aromatic sagethis is elevated comfort food that tastes restaurant-quality but comes from your own kitchen. The sweet squash, toasty sage, and rich butter sauce create an unforgettable combination.
Ingredients
For the Ravioli Filling:
- 1 small butternut squash
- 1/2 cup finely grated Parmesan
- Small pinch freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 2 to 3 tablespoons all-purpose flour
- Semolina flour, for dusting
For the Brown Butter Sage Sauce:
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 2 sprigs fresh sage
- 1 clove garlic, unpeeled and crushed
- Lemon zest, for serving
For Fresh Pasta:
- 7 ounces "00" or all-purpose flour (about 1 1/2 cups)
- 3 ounces semolina flour (about 1/2 cup)
- 3 large eggs
- Kosher salt
Instructions
Prepare the Squash (1 hour):
- Preheat oven to 350F. Roast whole squash on a foil-lined baking sheet until easily pierced, about 1 hour. Cool slightly.
- Halve the squash, scoop out seeds, and transfer 2 cups flesh to a food processor. Add Parmesan and nutmeg; season with salt and pepper. Process until smooth. If the mixture seems wet, add flour 1 tablespoon at a time until it reaches a spreadable consistency. Set aside.
Make Fresh Pasta Dough:
- Mound flour on a clean surface and create a well. Crack eggs into the center and add a pinch of salt. Using a fork, beat the eggs and gradually incorporate flour from the sides.
- Once a thick mass forms, fold in remaining flour and knead until smooth, about 3 minutes. Shape into a flat disk, wrap tightly, and rest for 20 minutes. (Dough keeps refrigerated up to 24 hours.)
Roll and Shape Pasta:
- Using a pasta roller attachment on a stand mixer (or hand crank), lightly flour your work surface. Roll dough to thin, passing through the widest setting. Fold and roll again, repeating 45 times until smooth.
- Gradually adjust to thinner settings, rolling twice at each level without folding, until dough is translucent. Work in sections if the dough becomes too long, dusting resting pieces with semolina.
- Cut dough into 4 equal sheets. Dust a baking sheet with semolina. Lay one pasta sheet down and spoon tablespoon-sized mounds of filling in two rows, spacing them 1 inch apart. Lightly dampen pasta around filling.
- Drape a second sheet over the filling and press firmly around each mound to seal and remove air. Cut into individual ravioli with a pizza cutter. Repeat with remaining dough and filling.
- Store formed ravioli on a semolina-dusted baking sheet in the refrigerator (up to 24 hours) or freezer (up to 3 months).
Cook and Serve:
- In a large saut pan, melt butter over medium heat, stirring occasionally, until amber (710 minutes). Remove from heat and immediately add sage and garlic to develop flavor.
- Bring a large pot of generously salted water to a boil. Gently drop ravioli into water and stir immediately. Cook, stirring occasionally, until tender, about 3 minutes.
- Using a spider or slotted spoon, transfer ravioli to the butter sauce. Add 1/4 cup pasta water and simmer for 1 minute, tossing gently to coat.
- Remove the garlic clove. Divide ravioli between bowls, drizzle with sauce, and finish with lemon zest and Parmesan curls.
Cook's Note: If you don't have semolina flour, substitute 10 ounces of "00" or all-purpose flour for the combined 7 ounces flour and 3 ounces semolina.
