Butternut Squash Ravioli With Fried Sage Leaves Recipes

BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
• Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
• Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
• Fill a deep pot with lightly salted water and bring to a boil.
• To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
• Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
• To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

BUTTERNUT SQUASH RAVIOLI WITH FRIED SAGE LEAVES

Steps:

• In a small saucepan, cook the squash purée over medium heat, stirring frequently, until it stops releasing moisture and is reduced to 1 1/4 cups, 10 to 12 minutes. Transfer to a small bowl to cool.
• In a small saucepan, melt 2 tablespoons butter over medium heat. Add shallots; cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Add chopped sage; cook, stirring, 1 minute more. Remove from heat; combine with squash. Season with salt and pepper; stir in nutmeg. Let cool completely.
• Generously dust two baking sheets with semolina; set aside. Divide pasta dough into 4 pieces; cover unused pieces with plastic wrap to keep them from drying out. Dust a piece of dough lightly with flour. Using a pasta maker, roll dough through the widest opening. Fold dough into thirds, and pass through machine again, layered side first. Repeat process three or four more times, until dough is smooth. Continue running the dough through the remaining settings, using additional flour sparingly, until pasta sheet is very thin. Dough should be at least 5 inches wide.
• Place dough on a lightly floured surface; halve crosswise. Cover half with plastic wrap. On the other half, place scant tablespoons of squash filling 1 inch apart in 2 rows. Using a pastry brush dipped in water, lightly moisten pasta around each mound of filling. Top with the remaining half sheet of pasta; press around mounds to eliminate air inside and to seal. Cut pasta into 2 1/2-inch squares. Brush away excess flour. Place ravioli on prepared baking sheets. Repeat with remaining dough and filling.
• For fried sage leaves: In a small saucepan, heat oil over medium-high heat. Drop a few sage leaves at a time into the hot oil, and fry until oil around leaves stops bubbling but before leaves brown, about 5 seconds. Using a slotted spoon, transfer to a paper-towel lined plate; set aside.
• Bring a large stockpot of water to a boil. Add salt and ravioli. Gently stir once, and cook at a gentle boil until the ravioli have floated to the top and are just tender, 3 to 5 minutes. Using a slotted spoon, divide evenly among four plates.
• In a small saucepan, melt the remaining 4 tablespoons butter over medium heat, and cook until lightly browned and aroma is nutty, 6 to 8 minutes. Drizzle over ravioli, and garnish with cheese and fried sage leaves. Serve immediately.

ROASTED BUTTERNUT SQUASH RAVIOLI WITH SAGE, HAZELNUT AND BROWN BUTTER SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Place squash on a baking sheet and roast until soft 30 to 40 minutes. Scoop out flesh and run though a food mill. Place the puree into a medium saucepan and cook over low heat until almost dry. Add the remaining ingredients and season with salt and pepper to taste. Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain, plate and spoon butter sauce over and garnish with finely chopped chives.
• Melt butter in a medium saute pan over medium heat and cook until the foam subsides and the butter begins to brown, 3 to 4 minutes. Remove from the heat, stir in the hazelnuts and sage and season with salt and pepper to taste.

ROASTED BUTTERNUT SQUASH RAVIOLI WITH A SAGE BROWN BUTTER SAUCE

Steps:

• In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
• Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
• Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
• In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
• Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

RAVIOLI DOUGH FOR BUTTERNUT SQUASH RAVIOLI WITH FRIED SAGE LEAVES

Steps:

• Mound the flour on a clean work surface, and make a well in the center. Crack eggs into well; beat lightly with a fork. Gradually bring small amounts of flour into the well, incorporating it into the eggs using the fork. When most of the flour has been incorporated, use a bench scraper to quickly fold in remaining flour.
• On a clean work surface lightly dusted with flour, knead dough until smooth and elastic, about 10 minutes. Wrap in plastic; let it rest 1 1/2 hours at room temperature or overnight in the refrigerator.

EASY BUTTERNUT SQUASH RAVIOLI RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
• Bake until the squash is golden brown and tender, about 30 minutes.
• While the squash is in the oven, make the dough.
• When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
• Rinse the bowl of the food processor.
• To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
• Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
• Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
• Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
• Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
• Separate each ravioli with a knife or cutting tool.
• Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
• In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
• Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
• Serve the pasta with brown butter sauce.
• Enjoy!

BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER

Steps:

• Mix 300 g plain flower and 1/2 tsp of salt in a large bowl. Make a well in the centre of the flour. Add 3 eggs to the well. With a fork, beat the eggs and gradually draw in the flour. With your hands, mix in as much of the flour as needed to make a rough dough. You may not need to incorporate all the flour. Or if the dough is too sticky, you may need to sprinkle over a little extra flour. As soon as the dough begins to form a ball turn it out onto a work surface lightly dusted with flour. Knead the dough until smooth, elastic and no longer sticky, about 10 minutes. Wrap in clingfilm and leave to rest for at least 30 minutes or up to 4 hours. (You can make the dough in two batches - mix 300 g of flour with 1/2 tsp of salt and 3 eggs, then repeat with the remaining 300 g of flower, salt and 3 eggs, for easier kneading).
• Sprinkle some sea salt on pumpkin and put it in the oven to cook at 200C for about 40 minutes. Check if it's ready with a fork. It should be fairly soft.
• While the pumpkin is cooking, set the ricotta cheese in a sieve lined with cheese cloth over a bowl for the extra liquid to drain.
• When the squash is cooked, spoon out its flesh into a bowl, add the ricotta, a pinch of nutmeg, some salt and pepper and mix well.
• Roll the pasta dough using a machine or a rolling pin into long sheets and place one sheet in a well-floured ravioli form. Press it into the form, so that little wells for the filling will form.
• Spoon the ricotta and squash mix into the wells, but don't overfill them, because excess filling will spread around the dough when rolling. Brush the dough around the mix with water, and cover with another pasta sheet. Roll with the rolling pin on top to cut into individual ravioli. (Alternatively, simply lay a pasta sheet on a floured working surface, place teaspoons of the squash mis in 2 rows at 5 cm intervals, leaving a 2 cm border around the edges. Brush the dough around the edges with water. Top with another pasta sheet and press the edges together to dal. Cut into squares with a ravioli cutter or a knife).
• To make the sage-butter sauce, melt the butter in a frying pan over medium heat. Add the sage leaves and cook, stirring occasionally, for 4-5 minutes until the sage is crisp and the butter is light golden. Don't let your eyes off the pan at this stage, as butter and sage leaves burn easily.
• Cook half the ravioli in a large saucepan of salted boiling water for 5-8 minutes or until al dente. Use a slotted spoon to transfer to a plate. Repeat with remaining pasta. Divide the ravioli among serving bowls and spoon over the sage-butter sauce.

BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER SAUCE

Steps:

• Filling: Melt butter in a pot with red pepper flakes. Add squash, cookies (put them through the food processor to make cookie crumbs) and salt and mix well. Purée mixture and let cool. Add egg yolks, 1/2 cup grated Parmesan and bread crumbs and stir to combine.
• Ravioli: Lay wrappers on counter over parchment paper. Spoon 1 tbsp (15 mL) squash purée on to centre of wrapper. Brush edges with egg white and top with a second wrapper, sealing edges well, making sure to squeeze out any air bubbles. Repeat with remaining wrappers.
• Bring a large pot of water to boil. Add ravioli and cook for 2 to 3 minutes or until ravioli floats to the top. Remove ravioli with a slotted spoon and lay separately on a cookie sheet to prevent them from sticking together.
• To make sauce, melt 1/2 cup butter in a skillet over medium heat. Add sage leaves and cook butter for 2 minutes or until butter is a light brown colour. Add lemon juice and season with salt and pepper to taste. Toss pasta and sauce together, plate and garnish with sage leaves. Sprinkle with cheese just before serving.

BUTTERNUT SQUASH RAVIOLI WITH FRIED SAGE LEAVES

Steps:

• In a small saucepan, cook the squash puree over medium heat, stirring frequently, until it stops releasing moisture and is reduced to 1 1/4 cups, 10 to 12 minutes. Transfer to a small bowl to cool.
• In a small saucepan, melt 2 tablespoons butter over medium heat. Add the shallots; cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Add the chopped sage; cook, stirring, 1 minute more. Remove from heat; combine with the squash. Season with salt and pepper; stir in the nutmeg. Let cool completely.
• Generously dust 2 baking sheets with semolina; set aside. Divide the pasta dough into 4 pieces; cover the unused pieces with plastic wrap to keep them from drying out. Dust a piece of dough lightly with flour. Using a pasta maker, roll the dough through the widest opening. Fold the dough into thirds, and pass it through machine again, layered side first. Repeat process three or four more times, until the dough is smooth. Continue running the dough through the remaining settings, using additional flour sparingly, until the pasta sheet is very thin. The dough should be at least 5 inches wide.
• Place the dough on a lightly floured surface; halve crosswise. Cover half with plastic wrap. On the other half, place scant tablespoons of squash filling 1 inch apart in 2 rows. Using a pastry brush dipped in water, lightly moisten the pasta around each mound of filling. Top with the remaining half-sheet of pasta; press around the mounds to eliminate the air inside and to seal. Cut the pasta into 2 1/2-inch squares. Brush away excess flour. Place the ravioli on the prepared baking sheets. Repeat with the remaining dough and filling.
• In a small saucepan, heat the oil over medium-high heat. Drop a few sage leaves at a time into the hot oil, and fry until the oil around the leaves stops bubbling but before the leaves brown, about 5 seconds. Using a slotted spoon, transfer to a paper-towel-lined plate; set aside.
• Bring a large stockpot of water to a boil. Add salt and the ravioli. Gently stir once, and cook at a gentle boil until the ravioli have floated to the top and are just tender, 3 to 5 minutes. Using a slotted spoon, divide evenly among 4 plates.
• In a small saucepan, melt the remaining 4 tablespoons butter over medium heat, and cook until lightly browned and aroma is nutty, 6 to 8 minutes. Drizzle over the ravioli, and garnish with cheese and fried sage leaves. Serve immediately.
• Roasted Squash Puree
• Preheat the oven to 400°F. Place the squash halves, skin side up, on an oiled rimmed baking sheet. Bake until fork tender, about 1 1/4 hours. Remove from the oven. Turn over; let stand until cool enough to handle.
• Scoop the flesh into a food processor, and discard the skin. Puree until smooth. Refrigerate the squash puree in an airtight container up to 4 days, or store in the freezer up to 1 month.

BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Rub squash down with 1 tablespoon olive oil and place on a baking sheet. Cut the tops off of each clove of garlic, rub with oil, and wrap in foil. Place on the baking sheet.
• Roast in the preheated oven until squash and garlic cloves are soft and browned, about 30 minutes.
• Remove squash and garlic from the oven. Remove the garlic skin and transfer to the bowl of a food processor. Add squash along with ricotta, grated Parmesan, brown sugar, and salt for filling. Blend into a thick paste. Transfer to a bowl, cover, and set in the refrigerator until cool.
• While squash is roasting, whisk semolina, all-purpose flour, and salt for pasta together in a bowl. Dump onto a counter and push flour into a mound. Dig a well in the center. Crack eggs into the well and add 2 tablespoons olive oil. Start folding flour and egg onto each other; continue kneading and folding until it comes together as a dough. Add more flour or oil if it is too wet or dry, respectively. The final product should look smooth, and the dough should bounce back if you press your thumb into it. Cover with plastic wrap and let rest for 30 minutes.
• If you have a pasta maker, pass the pasta through to make a pasta sheet about the thickness of a dime. If not, get to work with a roller on a lightly floured surface. Make several sheets.
• On one sheet, dollop about 2 tablespoons of squash filling 2 inches apart. Place another sheet over top and press the dough down around each lump of filling. Try to keep it tight, as you don't want a lot of air in the interior. But don't go too close, or you'll have filling trapped between pasta layers and ruin the seal. Use a ravioli stamp to stamp out and seal each ravioli. Set aside.
• In another pan, heat a thin layer of canola oil over medium heat. Working in batches, fry sage leaves until dark green and crispy. Remove to paper towel-lined plate to strain grease. Set aside.
• Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Reduce heat to medium-low. Stir in tarragon, thyme, and salt.
• While sauce is being prepared, bring a pot of lightly salted water to a rolling boil. Add raviolis and boil until they float, about 5 minutes. Drain and plate.
• Ladle butter sauce over pasta and garnish with fried sage. Sprinkle with shredded Parmesan cheese and serve immediately.