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Butternut Squash Ravioli with Brown Butter
This cozy ravioli is a really fun afternoon activity during the colder winter months. Try with any squash and a mix of herbs, and double the recipe to freeze more for later.
INGREDIENTS
  • 1 butternut squash or 2 cups puree

  • 2 yellow onions

  • 3-6 cloves garlic

  • 1 bunch fresh sage

  • 1 stem fresh rosemary

  • 1/2 lemon

  • 4 oz parmesan cheese

  • 4 eggs

  • 2 cups all-purpose flour

  • Olive Oil

  • Butter

  • Salt, pepper, and brown sugar (to taste)

METHOD
  1. TIP: Puree squash in advance for faster preparation. Cut butternut squash in half lengthwise, remove seeds, and roast at 375, cut side down, until a fork runs through the squash with no resistance. Scoop out squash with spoon into large bowl.

  2. While squash is roasting, make your pasta dough!

    1. Mound 2 cups of flour on a clean surface and create a well in the center.

    2. Crack an egg into the well and incorporate flour slowly with a fork. Repeat process with the other 3 eggs until a slightly sticky, shaggy dough forms.

    3. Gather dough into a ball and wrap in beeswrap or plastic wrap. Let rest in the fridge for 30 minutes.

  3. Once your dough is made, dice onion and sautee in skillet with olive oil over medium heat until soft (5-7 minutes).

  4. Mince or grate garlic and add to skillet with onions, cooking until aromatic and golden brown (1-2 minutes).

  5. Transfer onions and garlic from skillet into the bowl with squash. (Don’t put that skillet away just yet.)

  6. Finely chop sage and rosemary (stems removed) and add most to bowl, reserving some for garnish. Stir to incorporate all ingredients.

  7. Transfer filling to food processor or blender, pureeing until smooth. (No blender? You can achieve pretty smooth consistency with your two hands! Just make sure the filling is cool enough to handle, and squish away.)

  8. Transfer filling back to bowl and season with salt, pepper, and brown sugar to taste. Depending on your preferences and the sweetness of the squash, omit brown sugar.

  9. Put a large pot of salted water on the stove and crank up the heat.

    1. Pull a quarter of the dough off and place on lightly floured surface, wrapping the rest of the dough back up.

    2. Using rolling pin or pasta roller, roll dough until it is very thin (but not breaking), and approximately 3-4 inches wide.

    3. Repeat process with the rest of dough, laying out dough in strips along counter surface.

  10. Spoon approximately 1 tablespoon filling into the center of your first dough strip, leaving approximately 1 inch between each dollop.

  11. Run a damp finger along the dough between each dollop. Lay your next strip of dough over the first, sandwiching the filling.

  12. Press down between each dollop and the edges of the dough, sealing the filling in little pockets. Using a bench scraper, knife, or pizza cutter, cut between dollops to create individual raviolis. Repeat process until all dough is used. Optional: ensure raviolis are fully sealed by pressing the tines of a fork along its edges. This also looks pretty nice!

  13. By now, your water is boiling. Turn down the heat to medium-high and add 3-4 ravioli at a time. Cook for 2-3 minutes, until the ravioli begin to float and the dough looks firm.

  14. Meanwhile, return your skillet to medium-low heat and throw in half a stick of butter and your herbs.

  15. Using a slotted spoon, remove individual ravioli from pot, allowing excess water to drip off, and transfer to warmed skillet, tossing in butter. Repeat with all ravioli.

  16. Serve with parmesan and a wedge of lemon.

Freeze your extra filling (or double/triple the recipe) and use in the future as filling for more pasta!