Butternut Squash and Ricotta Raviolis with Brown Butter Sauce
Updated: Feb 5, 2018
1 large butternut squash
salt and pepper
¾ cup homemade ricotta (see recipe)
¼ finely grated parmesan cheese
2 tsp chopped parsley
4 egg yolks
1 tsp salt
1 tsp extra virgin olive oil
1 lb pasta flour
2 sticks unsalted butter
6 sage leaves
salt and pepper to taste
Heat oven to 400˚F. Cut the butternut squash in half lengthwise and remove the seeds. Place the squash on a sheet tray, cut side up. Drizzle on olive oil and sprinkle generously with salt and pepper. Roast in the oven until fork tender and golden brown, about 45 minutes.
Once the squash has cooled, remove the flesh from the skin and place in a medium size mixing bowl.
Crack the egg into a small bowl and beat with a fork. Add the egg and remaining ingredients to the butternut squash and mix until smooth and well combined.
Place the whole eggs and egg yolks into a medium bowl. Add salt and oil to the egg mixture and beat them together with a fork.
Place the flour on a clean work surface and make a well in the center. Add the egg mixture into the well and begin to work the flour into the egg mixture to form the dough.
Once the dough has formed, kneed for 10 minutes. Wrap the dough in plastic wrap and place in the refrigerator for 30 minutes to rest.
After the dough has rested, pull it from the refrigerator and cut in half. Keep the half that you’re not working with covered until you’re ready to use it.
Flour the pasta machine and your work surface and have extra flour handy to use as needed. Put the pasta machine on setting 1 and feed the dough through. Fold the dough into thirds by pulling each end inward, then feed it through again with the open seam facing down. Fold the dough in half lengthwise, then feed it through with the open seem to the side. Run the dough through again without folding.
Move to setting 2 and run the dough through two times, then repeat with settings 3 and 4, running the dough through two times each. If the dough is sticky or you start to notice waving, dust lightly with flour.
Move to setting 5 and run the dough through three or four times. The pasta sheet is done when it's slightly transparent.
Lay the sheet of pasta down on your lightly floured work surface. Spoon the ricotta filling every two inches, down the right side of the sheet of pasta, leaving some space between the filling and the right edge of the sheet. Wet the area around the filling with water and fold the left side of the sheet over to cover the filling side. Cut between the filled pockets to portion raviolis, gently nudge the pasta around the filling to remove any air pockets, then pinch the edges together to fully seal each ravioli. Place finished raviolis on a floured sheet tray and cover with a slightly damp tea towel.
Repeat the process with the remaining dough and filling.
To cook the raviolis, bring a large pot of salted water to a boil. Drop in the desired number of raviolis and boil until they float to the top of the water. Place in a large serving bowl and toss with the sauce.
Place the butter and sage leaves into a sauté pan on low heat and cook until the butter reaches a golden-brown color. Stir constantly. The sage leaves will fry and get a crisp texture. When the leaves are crispy, remove them from the pan and drain on paper towel. Season the brown butter to taste with salt and pepper.
Store bought ricotta can be substituted for the homemade but be sure to use whole milk ricotta so that the mixture does not become watery.
Don’t feel like making pasta?? Buy wonton wrappers instead. They’re an easy cheat.
If you don’t have pasta flour you can use regular all purpose flour.
Keep a close eye on that brown butter sauce and remove it from the heat just as it reaches that medium golden brown color. It will go from perfect to burned in seconds.
Pesto, marinara, or an Alfredo sauce are also delicious with these ravioli. Make it your own and use the sauce you like.