BUTTERNUT SQUASH, SAGE, AND GOAT CHEESE RAVIOLI WITH HAZELNUT BROWN-BUTTER
From Gourmet magazine, Jan 1997, via Epicurious.com http://www.epicurious.com/recipes/food/views/Butternut-Squash-Sage-and-Goat-Cheese-Ravioli-with-Hazelnut-Brown-Butter-Sauce-14287
Provided by ladyithis
Categories Main Dish
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. and lightly grease a baking sheet. Make filling: Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth. While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute. Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well. In a 6-quart kettle bring 5 quarts salted water to a gentle boil for ravioli. Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 tablespoon filling in center. Lightly brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air and seal edges well. If desired, trim excess dough with a round cutter or sharp knife. Transfer ravioli to a dry kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, transferring as formed to towel and turning occasionally to dry slightly. In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season hazelnut butter with salt and pepper and keep warm, covered. Cook ravioli in 3 batches in gently boiling eater 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered. Transfer ravioli with a slotted spoon ) letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce.
Nutrition Facts : Calories 812 calories, Fat 37.26440634652 g, Carbohydrate 101.947830887814 g, Cholesterol 94.9988949578333 mg, Fiber 6.51908048354255 g, Protein 19.7609465980456 g, SaturatedFat 20.6421058696378 g, ServingSize 1 1 Serving (362g), Sodium 884.2537719825 mg, Sugar 95.4287504042719 g, TransFat 2.95160759561311 g
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
Provided by Food Network
Categories appetizer
Time 35m
Yield 4 appetizer servings
Number Of Ingredients 11
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 BROWN BUTTER SAUCE
Rich, deeply flavorful butternut squash ravioli that is perfect for the hard to cook for vegetarian.
Provided by Brian Genest
Time 1h45m
Yield 6
Number Of Ingredients 19
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.
Nutrition Facts : Calories 758.5 calories, Carbohydrate 66.9 g, Cholesterol 150.9 mg, Fat 50.1 g, Fiber 5.9 g, Protein 14.6 g, SaturatedFat 16.7 g, Sodium 1077.5 mg, Sugar 8.7 g
BUTTERNUT SQUASH RAVIOLI WITH HAZELNUT SAUCE
Another recipe in search of duplicating the deliciuos ravioli from Rising Moon. This recipe came from "Where the world's recipes are" website. Haven't made it yet, but plan to soon.
Provided by DogAndCatDoc
Categories Fruit
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
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.
EASY BUTTERNUT SQUASH RAVIOLI RECIPE BY TASTY
Here's what you need: butternut squash, onion, garlic, olive oil, salt, pepper, brown sugar, grated parmesan cheese, flour, eggs, olive oil, unsalted butter, roasted hazelnut, fresh sage, salt, lemon, grated parmesan cheese
Provided by Matthew Johnson
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 744 calories, Carbohydrate 77 grams, Fat 38 grams, Fiber 6 grams, Protein 25 grams, Sugar 7 grams
BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE
This is an easy recipe that will amaze your guests with its elegance and complex flavors. The secret is using won-ton wrappers instead of pasta. This raviolis can also be prepared ahead and frozen, which makes it even more versatile! Try experimenting with acorn, pumpkin or another winter squash.
Provided by Lorna
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h20m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 40.2 g, Cholesterol 26.8 mg, Fat 9.2 g, Fiber 3.2 g, Protein 7.9 g, SaturatedFat 5.4 g, Sodium 415.3 mg, Sugar 2 g
HANDMADE BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWNED BUTTER
I must say before we get started that this recipe is for the cook that loves a challenge! It is a little labor intensive...but I swear it is worth the time investment. Handmade pasta is so delicate and this filling is downright incredible. So put on some good music, clear a work space and if possible grab a friend. Pasta making is more fun with a partner!
Provided by Linda Spiker
Categories Main Course
Time 1h35m
Number Of Ingredients 13
Steps:
- Put 1 ½ cups flour in a large bowl, make a well in the center, add the eggs and oil.
- Combine ingredients using your hands. This can take a few minutes. Once dough is combined, place on hard surface dusted with flour.
- Knead, knead and knead some more until dough is smooth and feels like firm playdough, usually 8 minutes or so. (If dough is too sticky add additional flour a little at a time until it's not too sticky, if it's too dry dip your hand in water and flick some water on the pasta until dough becomes more pliable) When dough is elastic and smooth, form into a disk, cover with plastic wrap and chill in the fridge for at least an hour.
- Preheat oven to 400 degrees. Place rack in upper 1/3 of oven
- Place peeled and cubed squash and garlic on a rimmed cookie sheet lined with parchment paper. Drizzle with enough olive oil that all squash is lightly glistening, sprinkle with sea salt and pepper, toss. Roast at 400 degrees for about 50 minutes but set timer for 40 minutes, adding 10 sage leaves to pan for the last ten minutes of cooking.
- When squash is done cooking remove from oven. Allow to cool for a few minutes.
- Place all the ingredients on the sheet pan, 1/3 cup pine nuts, and 3/4 cup cheese in food processor and mix to a thick paste.
- Place a large stock pot filled with water and 1 Tablespoon salt to boil
- Place pasta maker on the left, then sprinkle hard surface with flour (this is where you will place rolled pasta) set a small dish of water and pureed squash filling next to area where the pasta will be, then place a cookie sheet lined with wax paper for finished raviolis on the right. (You will need 3-4 sheets of wax paper)
- Pasta makers usually have 8 settings. You will start at the widest setting (on my pasta maker that setting is 1)
- Shape 1/4 portion of chilled dough into a flat disk (put the remaining dough back in the fridge)
- Run pasta through the pasta machine two times on the widest setting (usually 1) then roll it through twice again on setting 2, then twice on setting 3 etc...working your way up to 7. Stop at the second to last setting (usually 7) and only roll it only once on that setting. The thinnest setting (8) is too thin for ravioli.
- Place rolled pasta on floured surface. Place butternut mixture by small spoonfuls onto pasta just below the midline, leaving a space of two fingers between each scoop of filling. (see photos above)
- Dip finger in water and make a 'U' on pasta under each spoonful of filling.
- Fold pasta over and press firmly (using two fingers) in between spoonfuls of filling, then seal pasta under filling (sealing the sides first and then the bottom prevents bubbling).
- Use a knife to cut into ravioli shapes, placing each ravioli onto cookie sheet lined with wax paper in a single layer, separating each layer with more wax paper.
- When all pasta and filling are used, set aside.
- Place one stick butter into a small pan on medium heat, butter will melt, then begin to bubble up. Stir occasionally and keep an eye on the butter. After 4-5 minutes the center will erupt in a caramel color. The butter is now browned. Immediately turn off heat and add chopped sage leaves. They will 'fry' in the butter and become crispy.
- Gently place raviolis in boiling water, it helps to have two people do this quickly. Cook for three minutes.
- Gently strain in colander, do not rinse.
- Place raviolis in large bowl, pour browned butter over ravioli, sprinkle with sea salt and garnish with remaining pine nuts and Parmesan cheese. Toss. Serve.
BUTTERNUT SQUASH, SAGE, AND GOAT CHEESE RAVIOLI WITH HAZELNUT BROWN-BUTTER SAUCE
Categories Pasta Appetizer Roast Goat Cheese Butternut Squash Winter Sage Hazelnut Boil Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 30 ravioli, serving 6 generously
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. and lightly grease a baking sheet.
- Make filling:
- Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.
- While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute.
- Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.
- In a 6-quart kettle bring 5 quarts salted water to a gentle boil for ravioli.
- Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 tablespoon filling in center. Lightly brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air and seal edges well. If desired, trim excess dough with a round cutter or sharp knife. Transfer ravioli to a dry kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, transferring as formed to towel and turning occasionally to dry slightly.
- In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season hazelnut butter with salt and pepper and keep warm, covered.
- Cook ravioli in 3 batches in gently boiling eater 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered.
- Transfer ravioli with a slotted spoon ) letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce.
BUTTERNUT SQUASH, SAGE & GOAT CHEESE RAVIOLI WITH HAZELNUT S
Tried a goat cheese & hazelnut ravioli at a restaurant and fell in love. This was the closest recipe I could find...sounded good too! Have not tried yet but will post results when I do.
Provided by Mell13
Categories < 4 Hours
Time 1h10m
Yield 30 raviolis, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F and lightly grease a baking sheet.
- MAKE FILLING:.
- Roast squash, flesh down, in center of oven for 30 mins (or til tender). Scoop & mash flesh when cool.
- Place onion, sage, butter, salt & pepper in skillet. Cook 5 mins til onion is golden. Add garlic, cook 1 minute.
- Combine onion mixture, squash and goat cheese.
- Fill wonton wrapper with 1 tablespoons filling (flour surface under to prevent sticking). Wet edges and top with second wrapper. Press down around filling to seal and remove air. Place on towel to dry slightly, turning. Fill the rest of wontons the same way.
- MAKE SAUCE:.
- Cook butter & hazelnuts over medium heat until butter browns, about 3 minutes Remove from heat, season with salt & pepper, and keep warm.
- COOK RAVIOLI:.
- Gently boil 5 qts salted water in 6qt pot. Cook in 3 batches, about 6 mins each (will rise to surface). Transfer to shallow pan with some cooking water to keep raviolis warm. When all cooked, plate and top with sauce. (may also steam).
Nutrition Facts : Calories 841.5, Fat 41.2, SaturatedFat 21.7, Cholesterol 96.3, Sodium 1034.4, Carbohydrate 101.5, Fiber 8.4, Sugar 7.2, Protein 21
More about "butternut squash sage and goat cheese ravioli with hazelnut brown butter sauce food"
BUTTERNUT SQUASH RAVIOLI WITH HAZELNUT HONEY BUTTER
From theoriginaldish.com
- Preheat the oven to 425°F. Place the butternut squash onto a sheet pan. Toss well with a drizzle of olive oil and a pinch of salt.
- Add the flour to a shallow mixing bowl. Make a well in the center. Crack the egg yolks into the center, discarding or saving the whites. Add the olive oil and 3 tablespoons of water.
BUTTERNUT SQUASH RAVIOLI WITH SAGE AND HAZELNUT BROWNED ...
From littlemissfinicky.com
- Pulse flour in a food processor to aerate. Add eggs and process until dough forms a rough ball, about 30 seconds. (If dough resembles small pebbles, add water, 1/2 teaspoon at a time; if dough sticks to side of bowl, add flour, 1 tablespoon at a time, and process until dough forms a rough ball.)
- Microwave the squash in a covered bowl until tender and easily pierced with a fork, 10 to 15 minutes. Drain squash well and transfer to a food processor. Add butter, brown sugar, 1/4 tsp salt, and nutmeg, and process until smooth, 15 to 20 seconds (you could use a blender if you don't have a food processor.) Transfer to a bowl, stir in Parmesan and 1/8 tsp pepper, and refrigerate until no longer warm, 15 to 25 minutes.
- Dust 2 large rimmed baking sheets liberally with flour. Divide pasta dough into 5 even pieces and cover with plastic wrap. Working with 1 piece of dough, use a manual pasta machine to roll out dough into sheets. Flatten dough into a disk and run it through the rollers of the pasta machine set to the widest position. Roll pasta thinner by putting it through the machine repeatedly, narrowing the setting each time. Roll until the dough is thin and satiny and you can see the outline of your hand through the pasta. Lay the pasta sheet over a floured ravioli maker (it will need to double back over the top after you fill the ravioli.) Place generous 1-teaspoon dollops of filling in the center of each ravioli. Fold the remaining pasta over the filling and use a rolling pin, roll firmly across the ravioli tray to seal the ravioli. Alternatively without a ravioli maker, using a pizza wheel or sharp knife, cut pasta sheet into long rectangles measuring 4 inches across. Place generous 1-teaspoon d
BUTTERNUT SQUASH AND GOAT CHEESE RAVIOLI | HBH
From halfbakedharvest.com
- Peel the squash and cut into cubes and placing them on a baking sheet. Coat them with olive oil, salt & pepper. Roast the squash at 400 degrees for 45 minutes until tender. Allow to cool for 15 minutes or so.
- Transfer the squash to a food processor and add the goat cheese, parmesan cheese, egg and nutmeg. Puree until smooth. Taste and season with salt and pepper.
RAVIOLI WITH SAGE BROWN BUTTER SAUCE - BUDGET BYTES
From budgetbytes.com
- Bring a pot of water to a boil for the ravioli. Once boiling, add the ravioli and cook until tender (check package for specific cooking times, as this can vary with the ravioli size or whether it is fresh or dried). Once cooked, reserve 1/4 cup of the cooking water, then drain the ravioli in a colander.
- While the ravioli is cooking, prepare the rest of the dish. Mince the garlic and chop the walnuts before you begin the sage brown butter sauce, since the sauce cooks very quickly.
- Add the butter to a large skillet and melt it over medium-low heat, stirring continuously. Once the butter begins to sizzle and becomes foamy (about 2-3 minutes), add the minced garlic and chopped walnuts. Continue to stir and cook over medium-low heat until the sediment in the skillet turns deep golden brown (about 3-5 minutes). Once it becomes browned, remove it from the heat, and stir in the dried sage.
BUTTERNUT SQUASH AND MASCARPONE RAVIOLI WITH HAZELNUT ...
From foodess.com
- Place the 2 1/4 cups flour in a mound on a work surface. Make a well in the center large enough to hold the beaten eggs and pour the eggs into the well. Using a fork, begin gradually incorporating some of the flour from the sides, taking care not to break the flour wall. When the eggs are no longer runny, you can stop worrying about the wall. Continue working in more flour until the dough is no longer wet.
- Preheat oven to 400 degrees. Cut squash in half, remove seeds, and drizzle with 1 tbsp olive oil. Place flesh side down on baking sheet, and bake until very soft, about 40 minutes.
BUTTERNUT SQUASH RAVIOLI IN BROWN BUTTER SAUCE - WHAT ...
From whatshouldimakefor.com
- Drizzle the olive oil over the cut side of the butternut squash and season with salt and pepper. Place on the lined sheet tray cut side down and roast for about 45 mins or until the squash can be easily pierced with a fork. (You can also roast the seeds on the same sheet tray with a drizzle of oil and sprinkle of salt and garnish your finished dish with them.)
- While the squash is roasting, heat 1 Tbsp of olive oil in a saute pan set over medium heat and add the diced onion. Cook until softened and golden, about 5 mins, then add the minced garlic. Continue to cook for another 2-3 mins, then allow to cool to room temperature.
ORGANIC BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER, WALNUT ...
From pastaprima.com
- Cook the butter with the walnuts and sage over medium heat in a medium skillet until the butter is brown, about 5 minutes.
- Add chicken broth and reduce heat to medium low. Simmer until sauce is reduced and slightly thickened, about 3 minutes. Keep Warm.
- Cook Organic Butternut Squash Ravioli according to directions on package. Drain and keep warm.
BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAUCE AND PECANS
From juliasalbum.com
- If your butternut squash puree is too watery, drain using a paper towel and a mesh strainer to get rid of any unnecessary liquid.
- Roll the dough. Unwrap a batch of ravioli dough from plastic, divide into 2 equal parts. Flour working area. Roll out each part of pasta dough very thinly, on a floured surface, using a roller. Make sure to flour the upper portion of pasta dough and the roller to avoid sticking. Lift the rolled dough several times during rolling to make sure it doesn’t stick to the counter, and flour working surface with more flour, if necessary.
BUTTERNUT SQUASH RAVIOLI RECIPE - CHISEL & FORK
From chiselandfork.com
- Using a stand mixer with the dough hook, add the flour and eggs to the bowl. Knead the dough on medium speed until it comes together and forms a ball. If your dough is too dry (which is usually the case), add water one tsp at a time. I usually add about 6-8 tsp water. If you add too much water, then add 1 tsp of flour to balance it out. The dough should be moist, but not too sticky. Form into a ball and cut into 4 equal size balls and wrap in plastic wrap while preparing butternut squash and goat cheese filling.
- Preheat oven to 400°F. Place the diced squash on a baking sheet lined with aluminum foil. Toss olive oil, salt and pepper until coated. Roast for 45 minutes or until tender. Remove and allow to cool for about 10 minutes.
BUTTERNUT RAVIOLI WITH SAGE BROWN BUTTER SAUCE | FARMER'S ...
From farmersmarketfoods.com
- For making the dough, use a clean counter top. Create a mound with your flour. Make a well in the middle of the mound and add the eggs, egg yolks, salt and olive oil.
- Using a medium-sized saucepan, cook the spinach over medium heat until the spinach has fully cooked down. Using a fine mesh strainer strain press all of the water out and set aside.
BUTTERNUT SQUASH, SAGE AND GOAT CHEESE RAVIOLI WITH ...
From tasty-yummies.com
Estimated Reading Time 6 mins
BUTTERCUP SQUASH, SAGE, AND GOAT CHEESE RAVIOLI WITH ...
From bretstable.com
Estimated Reading Time 3 mins
ROASTED BUTTERNUT SQUASH WITH HAZELNUT BROWN BUTTER SAUCE ...
From willcookforfriends.com
ROASTED BUTTERNUT SQUASH WITH BROWN BUTTER AND SAGE
From williams-sonoma.com
BUTTERNUT SQUASH AND GOAT CHEESE RAVIOLI - NATALIE MACLEAN
From nataliemaclean.com
BUTTERNUT SQUASH, SAGE AND GOAT CHEESE RAVIOLI WITH ...
From delish-dish.com
BUTTERNUT SQUASH RAVIOLI WITH SAGE & PINENUTS | THE GARDEN ...
From thegardenofeating.org
BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER SAUCE
From today.com
BUTTERNUT SQUASH, SAGE, AND GOAT CHEESE RAVIOLI WITH ...
From whatsfordinner08.blogspot.com
BUTTERNUT SQUASH RAVIOLI WITH CRISPY SAGE - URBAN BLISS LIFE
From urbanblisslife.com
BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER SAGE
From awesomebites.com
BUTTERNUT SQUASH RAVIOLI SAUCE RECIPES - SIMPLE30
From simple30.com
BUTTERNUT SQUASH + GOAT CHEESE RAVIOLI WITH BROWN BUTTER ...
From homeecbec.com
BUTTERNUT SQUASH RAVIOLI WITH BROWN BUTTER AND SAGE
From olivieri.ca
BUTTERNUT SQUASH, MUSHROOM & GOAT CHEESE RAVIOLI
From farmfreshnuts.com
BUTTERNUT SQUASH RAVIOLI WITH HAZELNUT & FRIED SAGE BROWN ...
From tastefullygrace.com
BUTTERNUT SQUASH, SAGE, AND GOAT CHEESE RAVIOLI WITH ...
From techdabble.wordpress.com
BUTTERNUT SQUASH, SAGE, AND GOAT CHEESE RAVIOLI WITH ...
From pinterest.ca
CHEESE RAVIOLI WITH BUTTERNUT SQUASH SAUCE - COOKEATSHARE
From cookeatshare.com
TORTELLINI SAGE AND HAZELNUT BUTTER SAUCE - RECIPE30
From recipe30.com
BUTTERNUT SQUASH RAVIOLI RECIPE | POPSUGAR FOOD
From popsugar.com
BUTTERNUT SQUASH CHEESE RAVIOLI WITH BROWNED BUTTER SAGE ...
From halfbakedharvest.com
BUTTERNUT SQUASH RAVIOLI WITH BROWNED BUTTER SAGE SAUCE
From cookingwithxo.com
SAGE BROWN BUTTER SAUCE BUTTERNUT SQUASH RAVIOLI
From therecipes.info
SQUASH RAVIOLI WITH SAGE AND HAZELNUT BROWN BUTTER SAUCE
From bigoven.com
BUTTERNUT SQUASH RAVIOLI WITH BUTTER SAUCE AND TOASTED ...
From finecooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love