Butternut Squash Ravioli With Butter And Sage Sauce Food

BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAGE SAUCE

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with foil. Place the squash on the prepared baking sheet and roast until easily pierced with the tip of a knife, about 1 hour. Set aside until cool enough to handle.
• Cut the roasted squash in half and remove the seeds with a spoon. Scoop 2 cups of the roasted squash flesh into a food processor (reserve any extra for another use). Add the grated Parmesan and nutmeg, season with salt and pepper and process until smooth. Check the consistency of the puree; if it is slightly wet and loose, add 2 tablespoons of the flour and process again. Check the consistency and add the third tablespoon, if needed. Transfer the filling to a bowl.
• Set up a pasta roller attachment on a stand mixer (or secure a hand roller on the side of your work surface). Lightly flour your work surface and roll out the dough until it is thin enough to pass through the pasta roller. Set your roller to the widest setting. Turn on the pasta roller and pass the dough through once. Fold the rolled-out piece of dough over itself, then pass through the roller again. If the edges of the dough begin to fray or the dough is sticky or damp, lightly dust both sides with flour. Repeat four or five more times, until the dough is smooth.
• Adjust the roller to the second widest setting, dust both sides of the dough with flour, and pass it through twice without folding. Repeat rolling, adjusting to a thinner setting each time, until the dough is thin enough that it is slightly translucent. Once the dough gets too long to work with, cut it in half and work with one piece at a time. (Dust the resting dough piece with semolina and hold under a kitchen towel while you finish rolling the other piece.)
• Dust a baking sheet and work surface with semolina flour. Lay out one sheet of freshly rolled pasta on the prepared surface. Square off the ends and trim the pasta into 4 equal-sized sheets. Spoon tablespoon-sized mounds of filling in two rows down the length of one pasta sheet, leaving about 1 inch of space between each mound. Lightly dampen the pasta around the filling (with a mister or brush) and carefully drape a second sheet of pasta over the filling to cover completely. Press firmly around each mound to squeeze out the air and seal the pasta sheets together. Trim the edges and cut the sheet into individual ravioli with a pizza cutter or rolling pasta cutter. Place the finished ravioli on the prepared baking sheet. Repeat the filling and cutting process with the remaining two pasta sheets.
• Finish rolling out the remaining pasta dough and repeat the filling and cutting process. Formed ravioli may be held in the refrigerator, in a single layer and dusted with semolina, for 24 hours or frozen for up to 3 months.
• Put the butter in a large saute pan over medium heat. Allow the butter to cook, stirring occasionally, until it is amber in color, 7 to 10 minutes. As soon as the butter changes color, remove it from the heat and add the sage and garlic. Set aside for the flavors to develop.
• Meanwhile, bring a large pot of generously salted water to a rapid boil. Gently drop the ravioli into the boiling water and stir immediately. Leave the ravioli to cook, stirring occasionally, until tender, about 3 minutes.
• Once cooked, lift the ravioli from the water with a spider or slotted spoon and add to the butter sauce with 1/4 cup pasta water. Bring to a simmer over medium heat. Hold at a simmer for 1 minute, tossing the ravioli with the sauce to coat well.
• Remove the garlic clove from the sauce. Divide the ravioli between bowls, pouring some of the sauce into each. Top with lemon zest and Parmesan curls.
• Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
• Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
• Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
• Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.

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.

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 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.

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.

BUTTERNUT SQUASH RAVIOLI WITH SAGE BUTTER

Steps:

• Preheat the oven to 400°F Brush the olive oil over the cut sides of the squash. Sprinkle with salt and pepper and place, cut-side down, in a glass baking dish. Bake for about 45 minutes, or until soft. Let cool. Scoop the squash out of the skin and puree in a blender or food processor until smooth.
• In a large skillet, melt 1 tablespoon of the butter over medium-high heat and saute the leek until browned, about 7 minutes. Add the squash, cheese, and parsley and stir until just heated through.Season with salt and pepper to taste.
• Place 1 tablespoon filling on a wonton wrapper. Brush the edges of the wrapper with water, fold, and seal shut around the filling. Repeat until all the filling is used.
• In a large pot of salted slowly boiling water, cook the ravioli until they float to the top, about 4 minutes. Using a slotted spoon, transfer to serving bowls.
• While the ravioli are cooking, melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Brown the sage leaves in the butter for 3 to 4 minutes. Pour over the ravioli and serve at once.

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 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.