Brown Butter Butternut Squash Ravioli

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Butternut Squash Ravioli

Yield 4

Prep time

40 Min

Cook time

25 Min

Inactive time

20 Min

Total time

1 H & 25 M

Ingredients

• 4 cups cubed butternut squash
• Olive oil
• Salt
• Pepper
• 1C Ricotta cheese
• 1/2C parmesan
• 1 egg
• 1/4t ground nutmeg
• 8T butter
• Sage

Equipment

• Blender
• Stock Pot
• Frying pan

Instructions

1. Preheat oven to 400°F. Peel and cube a butternut squash. Toss the squash in olive oil, salt and pepper and lay out on a sheet tray. Bake for 20 minutes or until easily pierced by a knife. Let cool completely
2. Roll out fresh pasta dough into long strips, or use wonton wrappers.
3. Once butternut squash has cooled, combine squash, ricotta, parmesan, egg and nutmeg in a blender and blend until smooth. Place in a piping bag with a round tip.
4. Pipe filling on to the pasta strips and then brush egg wash over the sides and in between the filling. Top with another strip of pasta and cut ravioli using a pasta cutter or sharp knife. Press down all sides to seal in the filling
5. Bring a stock pot full of water to a boil. Begin heating butter and sage leaves (around 10, but up to you) in a frying pan, swirling often. Dump ravioli in boiling water and cook for 3-5 minutes depending on size.
6. When done, immediately take the ravioli and place in frying pan with butter and sage that has browned. Swirl and toss to combine. Serve with a topping of sage leaves and parmesan cheese

https://daddoingdinner.com/recipes/butternut-squash-ravioli