Ingredients
Ravioli
- 1 large butternut squash
- Extra virgin olive oil
- 4 ounces grated parmesan cheese
- Kosher salt
- Freshly ground black pepper
- 1 1/2 sticks butter
- Fresh sage leaves
- Juice of 1/2 lemon
- Balsamic cream or reduction
- Fresh grated parmesan to top
Directions
Ravioli
- Start by cutting off both ends of the butternut squash, slice it in half lengthwise, and then remove the seeds.
- Drizzle each slice with olive oil and then place cut side down on a parchment lined baking sheet. Roast at 375°F for 45-60 minutes.
- Scoop the flesh of the squash out and into a food processor. Add 4 ounces of grated parmesan cheese, salt, pepper, and a good glug of olive oil. Process until very smooth.
- Roll out your pasta dough until it is nice and thin. Lay out on a floured work surface and place small dollops of the butternut squash mixture every inch or so.
- Wet the area around each dollop of filling and then fold the top half of the pasta over the bottom half of the pasta. Press around each piece of filling and make sure it’s securely sealed and that you’ve gotten most of the air out of there.
- Using a pizza cutter or ravioli cutter, cut around each dollop to make your raviolis.
- Over a medium heat, brown 1 ½ sticks of butter in a skillet. Add some fresh sage at the end of the browning and remove once wilted and crisp.
- Cook your ravioli in boiling water for 3-5 minutes and then once cooked, strain and add directly to the browned butter still in the pan (but off of the heat). Keep stirring until the pasta sauce comes together and sticks to the ravioli.
- Put on a plate, top with grated parmesan, and drizzle with some balsamic reduction. Add your crispy sage leaves for flavor and presentation.
- Serve and enjoy!