Squash Ravioli With Herbed Butter Sauce 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.

HOMEMADE BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAGE SAUCE

Steps:

• Combine all pasta ingredients and mix together to make a stiff dough. Knead by hand or in a stand mixer with the dough hook on medium low speed for 10 minutes or until dough is elastic. Wrap dough in plastic wrap and let rest for at least 20 minutes. On a lightly floured surface roll out to desired thickness and cut as desired.
• Toss the squash with the garlic in a bowl with just enough olive oil to evenly coat everything. Roast on a baking sheet at 400oF for about 45 minutes until soft. Remove from the oven and mix in a food processor to combine - slowly pouring additional olive oil into the mixture until the consistency is smooth. Add parmesan, dried sage, and salt and pepper, to taste. Use this filling to make the ravioli.
• Combine butter and fresh sage leaves in small sauce pan. Heat over low heat for at least 15 minutes to infuse the butter. Then, increase the heat just a bit (take care not to burn) and stir continuously until the butter browns slightly and the sage leaves crisp.
• Use a ravioli press to add and seal one teaspoon of filling in between each pasta sheet. Dip finger in water and wet edges of pasta before adding second sheet to allow for a nicely sealed ravioli. Use a roller, gently pressing down, to seal them up. Be sure to heavily flour the outside of your pasta to enable easy release.
• Boil the ravioli in plenty of salted water until just done. This will only take a short time! The ravioli will float on the surface of the water when they are finished. Carefully remove and drain. Serve with sage butter, a sprinkle of toasted pine nuts, and a generous amount of grated Parmesan cheese.

SQUASH RAVIOLI WITH HERBED BUTTER SAUCE

Steps:

• Make the filling. Heat the oven to 350 degrees. Arrange the squash on a foil-lined baking sheet and roast it until tender when peirced with a fork, about 30 minutes. Allow the squash to cool for about 5 minutes, then transfer it to a medium-size bowl. Blend the squash with the milk, cheese, and nutmeg until it has a smooth, mashed potato-like consistancy. Note: the squash can be prepared a day in advance and refrigerated in an airtight container.
• Make the pasta. On a clean work surface. mound the flour and make a well in the center. In a small bowl use a fork to lightly beat together the salt and the eggs. Carefully pour the egg mixture into the well. Using a fork, gently incorporate the flour into the egg mixture, a small amount at a time. With your hands and a spatula or dough scraper, work the dough until it pulls together into a smooth, pliable ball.
• Halve the dough, then form each peice into a 1/2inch thick disk. Cover the disks with plastc wrap and set them aside to rest at room tempature for 30 minutes.
• lightly flour your work surface and half each dough disk. Roll out one of your dough portions as thinly as you can (to about the thickness of a dime), then use a 2 1/2 inch- diameter drinking glass, biscuit cutter, or cookie cutter to cut rounds from the dough. arrange them in pairs. Each half disk should yield 7 pairs of dough rounds.
• Further thin the dough rounds by pinching them between your thumb and forefinger. each round should increase in diameter by about 1/4 inch.
• Use a pair of dough rounds to make each ravioli. With a pastry brush or your fingertips dipped in water, paint a half inch perimeter around one of the dough rounds. Spoon a 1/2 tablespoon of squash filling into the center, then press the other round ontop of it along the moistened edges. Use the tines of a fork to seal the edges.
• Bring two large pots of water to boil (using two pots allows all the pasta to cook at once). Meanwhile , make the sauce. Melt the butter in a sauce pan over medium-high heat. Add the sage and continue to cook the sauce until it's light brown and has a nutty aroma, about 4 minuts. Remove the sauce from the heat.
• Line a large plate with paper towels. Add half the ravioli to each pot of boiling water. The pasta will float to the top after 2 or 3 minutes, but continue cooking it until tender, about 15 more minutes ( take one out and test its tenderness before draining an entire batch). When the ravioli are done, use a slotted spoon or spatula to scoop them out and transfer them to paper towels to drain.
• To serve, place the ravioli on individual plates and drizzle them with a spoonful of the Herbed Butter Sauce. Sprinkle on more parmesan, if you like.

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.

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.

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 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.