Homemade Butternut Squash And Sage Ravioli
Scoop the seeds out of the butternut squash.
1
Place the squash on a foil lined baking sheet. Top with butter.
2
Season with salt and pepper. Roast at 400 F for 35-40 minutes. Remove from the oven and let cool.
3
Remove the flesh of the cooked squash into a bowl. Add ricotta cheese & mixed Italian cheese blend.
4
Add cinnamon and salt. Mix to combine.
5
Use pasta of choice. I am using the sage flavored pasta recipe.
6
Start on the widest setting and roll through. Fold both ends over, dust with flour and roll again.
7
Continue to increase the setting to a smaller width after each roll. Make sure the pasta is floured.
8
Every other setting lightly flour the dough to prevent it from sticking.
9
Continue until you reach the number 6 setting. The pasta should be transparent.
10
When the pasta sheets all rolled out place filling 1 inch apart in rows. Cover with pasta sheet.
11
Press the dough from the filling outwards to remove any air pockets.
12
Use a bench scraper, knife or a ravioli cutter to cut the raviolis into squares.
13
Press firmly around the edges to seal the ravioli completely. Check for holes.
14
Place the ravioli evenly on a cookie sheet and freeze or cook immediately.
15
To cook the pasta bring a large pot of water to a boil. Add salt to taste like the sea.
16
Add the pasta to the water (straight from freezer or fresh). Do not crowd the pot.
17
Melt butter in a large sauté pan over medium heat.
18
Caramelize the milk solids in the butter until golden brown.
19
Cook the pasta for 3-5 minutes. They should float to the top when they are done.
20
Add sage leaves to the browned butter.
21
Add the pasta directly to the brown butter and toss.
22
Make sure the raviolis are coated with the brown butter on both sides.
23
Top with freshly grated Parmesan and sage leaves. Serve immediately.
24
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