Butternut Squash Ravioli With Pancetta And Sage Recipes

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.

BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER SAUCE

Steps:

• Directions:.
• In a sauté pan, over medium heat cook 5 slices of pancetta until crispy. Remove the pancetta from the pan and set aside.
• In the same pan, melt ½ tablespoon of butter. Add the shallots and sauté for 1 minute. Add the mashed butternut squash and cook until the mixture is slightly dry, about 2 minutes. Stir in ¼ cup chicken broth and continue to cook about 3 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely (before putting the filling into the ravioli).
• Make pasta, roll and cut into 3-inch rectangles. Place a teaspoon of the filling in the center of each pasta/wonton rectangle. Fold in half and seal completely.
• Start boiling a pot of salted water.
• In a sauté pan, melt the remaining 5 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Add ¼ cup of chicken broth and cook another 10 minutes. Remove from the heat.
• Add the pasta to the pot of boiling salted water. Cook until al dente. This will take about 5 minutes or until the pasta floats. Tip: Even if they are floating, taste test the pasta portion of the ravioli before you drain the pot.
• Crumble the pancetta.
• Remove the pasta from the water and drain well.
• Single Servings: Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle each plate with remaining cheese and parsley.
• Family Style: Put half of the raviolis in a big serving platter, pour half of the butter sauce (6 pieces of sage) and half of the pancetta over the ravioli; than repeat with remaining half of ingredients. Sprinkle remaining cheese and garnish with parsley.
• Give each person an amaretti cookie to crumble on their pasta (and an extra to snack on).
• Note:
• I'm still working on 'perfecting' this recipe.
• You can roast the squash or microwave it. If you microwave it use the 'fresh vegetable' setting. It takes me about 10 min, but every microwave is different. You can peel the squash or cook it in it's skin, it's doesn't make a difference. You may want to put it in for a couple minutes before you slice it in half.
• To speed up cooling the mixture spread it out on a plate and put it in the refrigerator.
• If using a Kitchen Aid pasta roller, roll out to Level 4. The 5th setting is a little thin.
• While you're stuffing/folding the ravioli start the water boiling and the butter sauce. Every so often swirl around the butter to prevent it from burning.
• Add some oil to the boiling water to prevent the ravioli from sticking.
• The wontons will boil quicker than the pasta.
• If you cook the ravioli a day or two later: Make sure you dust them with flour right after you finish your folding. The next day, don't let the ravioli sit on the counter while boiling the water, they'll get mushy; keep them in the fridge until the last moment.
• If you have left over pasta from cutting your ravioli and extra squash filling....boil the pasta, drain it and mix in the squash. It makes a great snack/lunch.

BUTTERNUT SQUASH RAVIOLI WITH PANCETTA AND SAGE

Steps:

• Pour boiling water over mushrooms in a bowl. Cover and let stand 30 minutes or until tender, and drain. Squeeze mushrooms to remove excess moisture. Chop mushrooms.
• Heat oil in a medium saucepan over medium-high heat. Add pancetta; cook until crisp. Remove half of pancetta from pan with a slotted spoon, and place in a medium bowl, reserving remaining pancetta and drippings. Add the mushrooms, squash, breadcrumbs, cheese, rind, salt, nutmeg, and egg to bowl, stirring to combine.
• Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 tablespoon squash mixture into center of each wrapper. Brush edges of wrapper with water, and top with another wrapper, stretching top wrapper slightly to meet edges of bottom wrapper. Press the edges together firmly with fingers, and cut edges with a 2 1/2-inch round cutter. Repeat the procedure with remaining won ton wrappers and squash mixture.
• Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli; cook 3 minutes or until done (do not boil). Remove the ravioli with a slotted spoon. Keep warm. Repeat procedure with remaining ravioli.
• Reheat remaining pancetta and drippings over medium-low heat; drizzle over ravioli. Sprinkle with sage and pepper.

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.

CANDICE'S BUTTERNUT SQUASH RAVIOLI

Steps:

• Place butternut squash in a microwave-safe dish; cook in microwave until soft, about 15 minutes on 70 percent. Spoon the squash meat into a bowl and mash until smooth; allow to cool slightly, about 15 minutes.
• Stir bread crumbs, brown sugar, Parmigiano-Reggiano cheese, egg, and almond extract into cooled squash until smooth.
• Spoon 1 teaspoon squash mixture in the center of half of the wonton wrappers. Brush the outer edges of each wrapper with egg white and top with another wonton wrapper, pressing the edges together to seal each ravioli.
• Bring a large pot of salted water to a boil; cook 3 to 4 ravioli at a time in the boiling water until cooked through and floating on top of water, 3 to 4 minutes. Remove cooked ravioli with a slotted spoon and transfer to a serving bowl.
• Heat olive oil in a skillet over medium heat; cook and stir pancetta in hot oil until browned, about 5 minutes. Add corn, thyme, salt, and pepper; cook and stir until warmed, 2 to 3 minutes. Pour pancetta mixture over ravioli.

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 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.

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 ALFREDO WITH CRISPY PANCETTA AND SAGE RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to boil.
• Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook for 3-4 minutes, until starting to crisp. Add the sage leaves and continue cooking until the pancetta and sage are crispy. Transfer to a paper towel-lined plate to drain.
• Reduce the heat to medium low, then add the shallot and garlic to the skillet, along with more oil if needed and a pinch of salt. Cook until softened, about 5 minutes.
• Deglaze the pan with the white wine, scraping up any browned bits from the pan. Add the butternut squash and chicken stock. Cover and bring to boil, then reduce the heat to medium low and simmer until the squash is tender, about 5 minutes.
• Transfer the squash mixture to a blender and blend until smooth. Add the cream and blend to incorporate.
• Cook the pasta according to the package instructions until al dente.
• Pour the sauce back into the pan and return to medium heat. Season with salt, then gradually add the Parmesan, stirring between each addition to prevent clumping.
• Reserve some of the pasta cooking water, then transfer the pasta directly from the boiling water into the sauce. Toss until well coated, adding some of the reserved pasta water as needed to loosen the sauce. Add about half of the crisped pancetta and sage and stir to incorporate.
• Transfer the pasta to serving bowls and garnish with the remaining sage and pancetta.
• Enjoy!

SAGE-PECAN BUTTERNUT SQUASH RAVIOLI

Steps:

• Cook ravioli according to package directions., Meanwhile, in a large dry skillet, toast pecans over medium-low heat 1-2 minutes or until lightly browned, stirring occasionally. Stir in butter until melted. Stir in brown sugar, salt, nutmeg and cayenne. Remove from heat; stir in cream and sage., Drain ravioli; add to skillet and toss to coat. Top with cheese.