Ravioli With Butternut Squash Sauce Recipes

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-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 WHITE-WINE SAUCE

Steps:

• Gather the ingredients.
• Preheat oven to 375 F. Spread hazelnuts on a baking sheet and toast in the oven for 15 minutes.
• Transfer hazelnuts to a kitchen towel and rub briskly to remove the skins.
• Coarsely chop the hazelnuts and set them aside.
• Split butternut squash in half and rub with olive oil on the flesh. Lay cut side down on a baking sheet.
• Bake 30 to 35 minutes until a fork pierces the flesh easily. Allow it to cool enough to be able to handle it and scoop out the flesh, about 15 minutes. Use a big spoon or ice cream scooper.
• Purée the pulp in a food processor or blender , adding a little water, if needed.
• Melt 1 tablespoon butter in a large skillet and when the foaming subsides, add half of the shallots and sauté for 1 minute. Reserve the remaining shallots.
• Add the squash purée and cook on medium heat, stirring frequently for 2 minutes, until the squash is somewhat dry. Season with the salt and black pepper.
• Stir in the heavy cream and cook for another 2 minutes.
• Remove from the heat and add the Parmesan cheese and nutmeg. Stir until well combined. Reserve and allow time for it to cool down, about 15 minutes.
• Line a baking sheet with wax paper and dust lightly with flour. Set aside. Lay out 12 wonton wrappers on a clean surface also lined with wax paper and lightly dusted with flour.
• Place 1 teaspoon of filling in the center of each wonton. Lightly brush 4 wontons with the egg and water mixture-brushing only 4 at a time prevents the beaten egg from drying.
• Lay another wonton wrapper on top of each one of the brushed wrappers.
• Press gently from around the center of the filling to the edges, squeezing out any air bubbles. Transfer the formed ravioli to the wax paper-lined baking sheet and repeat the process with the remaining 8 wontons, brushing 4 at a time. Place another sheet of wax paper on top of the formed ravioli and lightly dust with flour. Make 12 more ravioli and lay them on top of the second sheet of wax paper.
• For the white wine cream sauce, melt 1 tablespoon of butter in a small saucepan and when the foam subsides, add the reserved shallots and sauté 2 minutes until softened.
• Add the white wine, cream, chicken broth, and lemon juice and simmer for 10 minutes until reduced by half.
• Whisk in the remaining cold butter 1 tablespoon at a time.
• Stir in the minced fresh sage. Reserve.
• Bring a large pot of salted water to a low boil and add the ravioli. Gently stir the ravioli to prevent them from sticking together and cook for 4 minutes. Work in batches if needed to avoid overcrowding the pot.
• Using a slotted spoon, drain and transfer 4 ravioli to each plate. Drizzle with the white-wine cream sauce and sprinkle some toasted hazelnuts on top.

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 WITH BUTTERNUT SQUASH SAUCE

Steps:

• Cook ravioli according to the package instructions.
• In the meantime, heat olive oil or butter in a soup pan and sauté onion and garlic.
• Add squash and vegetable stock and cook until the squash becomes soft.
• Puree the sauce using a hand blender or blender.
• Add milk and adjust the taste with salt and pepper.
• Place ravioli in two dishes, pour the sauce, and top with chopped cilantro or parsley.
• Infuse love and serve!

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.

BUTTERNUT SQUASH RAVIOLI WITH ALFREDO SAUCE

Steps:

• Cook ravioli as directed on package, omitting salt; drain.
• Meanwhile, heat pasta sauce. Serve ravioli topped with sauce and nuts.

RAVIOLI WITH CREAMY SQUASH SAUCE

Steps:

• Cook ravioli according to package directions. Meanwhile, in a Dutch oven, saute garlic in butter for 1 minute. Add squash and spinach; cook 2-3 minutes longer or until spinach is wilted. Stir in cream, broth and salt. Bring to a gentle boil; cook for 6-8 minutes or until slightly thickened., Drain ravioli; add to squash mixture. Toss to coat. Sprinkle with walnuts.

BUTTERNUT SQUASH RAVIOLI WITH HAZELNUT SAUCE

Steps:

• Preheat oven to 350°F Lightly oil a baking sheet.
• Cut the squash in half through the stem and lay the halves cut side down on the oiled baking sheet.
• Bake 50-60 minutes, until easily pierced with a knife.
• Remove from oven and set aside to cool. Scoop out seeds and fibers and discard, then spoon the flesh into a mixing bowl. Mash squash with a potato-masher until smooth, then add breadcrumbs, 2 tablespoons Parmesan, honey, thyme, rosemary, chopped sage, and orange zest.
• Mix thoroughly and season with salt and pepper.
• Warm the olive oil and nut oil over medium heat in a small frying pan and add hazelnuts or walnuts.
• Cook, stirring often, about 3 minutes, or until nuts are golden.
• Transfer nuts to a plate and set aside.
• Melt butter in a medium saucepan until it turns brown and begins to smoke, 3-4 minutes.
• Remove immediately from heat, add nutmeg, and set aside.
• Place a pasta sheet on a lightly floured work surface.
• Spoon mounds of filling on the sheet about 1 1/2 inches apart (the number of mounds you make will depend on the size of the pasta sheets you use).
• Lightly mist the mounds with a spray mister filled with water, then place a second pasta sheet over the first, covering the filling mounds, and pressing firmly around the edges and between the mounds to seal.
• Using a fluted cutting wheel or knife, cut between the rows of ravioli.
• Repeat with remaining sheets of pasta and filling.
• Bring a large pot of salted water to a boil.
• Add ravioli and cook until tender, 2-3 minutes.
• To serve, reheat the browned butter. Drain ravioli and place in warmed serving bowl.
• Toss with butter, sprinkle with hazelnuts and 1/4 cup Parmesan.
• Serve immediately.