Roasted Butternut Squash Ravioli with Sage, Hazelnut and Brown Butter Sauce Recipe

Roasted Butternut Squash Ravioli with Sage, Hazelnut, and Brown Butter Sauce

Level: Intermediate

Servings: 4

Nutritional Information Per Serving (1 of 4 servings): Calories 1216, Total Fat 60 g, Saturated Fat 33 g, Carbohydrates 148 g, Dietary Fiber 13 g, Sugars 8 g, Protein 28 g, Cholesterol 128 mg, Sodium 1561 mg

Total Time: 1 hour 10 minutes

Preparation Time: 25 minutes

Cooking Time: 45 minutes

Ravioli Ingredients

• 2 butternut squash, halved and seeds removed
• A pinch of cinnamon
• A pinch of nutmeg
• 1 tablespoon finely grated orange zest
• 2 teaspoons chipotle puree
• 1/4 cup finely chopped parsley
• 1/4 cup finely grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 4 sheets of pasta dough, each about 12 to 14 inches long and 4 inches wide
• 2 eggs beaten with 2 tablespoons water
• Chopped chives for garnish

Brown Butter Sauce Ingredients

• 2 sticks (1 cup) unsalted butter
• 1/4 cup coarsely chopped hazelnuts
• 8 sage leaves, thinly sliced (chiffonade)
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 450F (230C).
2. Arrange the butternut squash halves on a baking sheet, cut side down, and roast for 30 to 40 minutes until tender. Scoop out the flesh and pass it through a food mill. Transfer the pureed squash to a medium saucepan and cook over low heat until most of the moisture evaporates.
3. Stir in the cinnamon, nutmeg, orange zest, chipotle puree, parsley, Parmesan, and season with salt and pepper. Mix well and set aside.
4. On a lightly floured surface, lay out one sheet of pasta dough. Place spoonfuls of the filling, about a heaping teaspoon each, spaced at least 2 inches apart. Using a finger or brush, lightly moisten the edges of the pasta with the egg wash.
5. Carefully cover with a second sheet of dough and gently press around the filling portions to seal and separate them. Repeat this layering with remaining dough sheets and filling.
6. Cut individual ravioli squares by running a ravioli cutter or pastry wheel in both vertical and horizontal lines. Press the edges to ensure the ravioli are completely sealed.
7. Bring a large pot of salted water to a rolling boil. Cook the ravioli gently for about 5 minutes or until they float to the surface. Drain well.
8. To prepare the brown butter sauce, melt the butter in a medium skillet over medium heat. Cook until the foam subsides and the butter turns a nutty brown color, about 3 to 4 minutes. Remove from heat and stir in the chopped hazelnuts and sage leaves. Season with salt and pepper to taste.
9. Plate the cooked ravioli, drizzle with the brown butter sauce, and sprinkle with chopped chives before serving.

Note: This recipe has been updated and may differ slightly from earlier published or broadcast versions.

Imagine the cozy aroma of roasted butternut squash filling your kitchen, blending with the nutty allure of brown butter and crisp sage. This dish transforms simple ingredients into a gourmet delight that's perfect for impressing guests or savoring a comforting fall meal. Dive in and create magic at your table!