“After learning to make ravioli at the Santa Cruz County Fair, I went searching for more ravioli recipes. It was fall and the butternut squash was quite good. These are both filling and fulfilling; sweet with a creamy texture.” – April Ferre
Butternut Squash Ravioli
Ingredients
- 2 Recipes Pasta Dough
- 1 Tablespoon Olive Oil
- 1 Small Onion Chopped
- 1 1/2 Tablespoon Fresh Sage Minced
- 1 Cup Butternut Squash Puree
- 4 Ounces Mascarpone
- 1/4 Teaspoon Salt Or to Taste
- 1/8 Teaspoon Pepper Or to Taste
- 4 Tablespoons Butter
- 1/4 Cup Toasted Hazelnuts Chopped
- 2 Tablespoons Vegetable or Chicken Stock
- Parmesan Cheese Optional
Instructions
Making the Dough:
- **See Pasta Dough recipe**
- If you get dough that is tough to roll out, use it for something besides ravioli, such as lasagna noodles.
- Ravioli dough, when rolled out, is very tender and translucent, almost transparent. Experimenting, you will find the way to tender dough. Some days are not good for making ravioli!
Making the Filling:
- Sauté onion and sage in olive oil until onion is soft and translucent.
- Combine with butternut squash, and mascarpone. Season with salt and pepper to taste.
- Variation: Season filling with 1/8 teaspoon nutmeg instead of fresh sage.
Assembling the Ravioli:
- Roll out dough until very thin on a floured surface. Turn dough often to keep from sticking to the board.
- Use your favorite method for assembling ravioli.
Freezing the Ravioli: (Optional)
- On a cookie sheet place a piece of wax paper sprinkled with rice flour.
- Layer the ravioli, and then sprinkle again with rice flour and freeze. When completely frozen, place in zip lock bags.
- Do not use wheat flour, it will make the broth sticky.
Cooking the Ravioli:
- Bring a large pot of water to a boil. After water is boiling add 1 teaspoon salt.
- Add ravioli and boil until tender, about 5 minutes.
Making the Brown Butter Sauce:
- Heat butter and hazelnuts in pan over medium heat until the butter browns.
- Whisk in broth and remove from heat.
- Drizzle over ravioli on plate and top with Parmesan cheese if desired.
2009 Recipe – April Ferre – From www.foodess.com
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