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Homemade Butternut Squash And Sage Ravioli
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Scoop the seeds out of the butternut squash.
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Place the squash on a foil lined baking sheet. Top with butter.
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Season with salt and pepper. Roast at 400 F for 35-40 minutes. Remove from the oven and let cool.
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Remove the flesh of the cooked squash into a bowl. Add ricotta cheese & mixed Italian cheese blend.
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Add cinnamon and salt. Mix to combine.
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Use pasta of choice. I am using the sage flavored pasta recipe.
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Start on the widest setting and roll through. Fold both ends over, dust with flour and roll again.
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Continue to increase the setting to a smaller width after each roll. Make sure the pasta is floured.
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Every other setting lightly flour the dough to prevent it from sticking.
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Continue until you reach the number 6 setting. The pasta should be transparent.
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When the pasta sheets all rolled out place filling 1 inch apart in rows. Cover with pasta sheet.
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Press the dough from the filling outwards to remove any air pockets.
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Use a bench scraper, knife or a ravioli cutter to cut the raviolis into squares.
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Press firmly around the edges to seal the ravioli completely. Check for holes.
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Place the ravioli evenly on a cookie sheet and freeze or cook immediately.
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To cook the pasta bring a large pot of water to a boil. Add salt to taste like the sea.
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Add the pasta to the water (straight from freezer or fresh). Do not crowd the pot.
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Melt butter in a large sauté pan over medium heat.
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Caramelize the milk solids in the butter until golden brown.
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Cook the pasta for 3-5 minutes. They should float to the top when they are done.
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Add sage leaves to the browned butter.
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Add the pasta directly to the brown butter and toss.
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Make sure the raviolis are coated with the brown butter on both sides.
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Top with freshly grated Parmesan and sage leaves. Serve immediately.
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Meg
Italian trained chef, momma of 3. Easy family #recipes. Recipes are in my cooking school or blog.
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