I love making ravioli en masse using my ravioli press and pasta maker. Yes, it's a bit time consuming, but it really doesn't take so long and you get several quick meals out of it in the end as your reward. So, it's a great activity for a Sunday morning after yoga class. Being that its fall, I figured it was time for butternut squash ravioli and what's a better way to serve it than a sage brown butter sauce. This meal was a huge success and there's plenty left in the freezer to enjoy for future dinners in a pinch.
Sasha's Butternut Squash Ravioli filling
32 oz cubed butternut squash, roasted and pureed
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp brown sugar
1/2 cup grated parmesan cheese
Sasha's Pasta Dough
3 1/2 cups all purpose flour
2 T cold water
1 tsp kosher salt
Sasha's Sage Brown Butter Sauce
6 T butter
12 sage leaves
2 tsp lemon juice
Roast the squash at 400 until soft. Puree in a blender. Mix with the other ingredients for the filling and set aside. To make the dough, I used my mixer. Combine the eggs and flour on medium speed and pulse until mixed. Add 2 T of water until a dough forms. You may need to use your hands to bring it into four balls of dough. Wrap the balls of dough in plastic wrap and refrigerate for one hour.
To prepare the sauce, melt the butter until brown. Add the sage leaves and cook another minute, before stirring in the lemon juice. Cook the pasta for five minutes or so in boiling salted water and toss in the butter sauce and serve hot.
In the mood for most pasta? Check out my baked ziti on ShopRite's food blog, Potluck - my newest ShopRite post using their organic pasta.