ROASTED BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER SAUCE
Steps:
- Procedures: In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely. Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color. Remove the pasta from the water and drain well. Season the pasta with salt and pepper. In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat. Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley. To make pasta: Mound the flour on a work surface. Make a well in the center of the flour and add the egg, olive oil and salt. Mix the egg and oil together with a fork and gradually incorporate some of the flour to make a smooth dough. When the dough has formed enough that you can handle it, continue to work in the flour by hand (without the fork). When the dough is sturdy enough roll it through the pasta machine and continue to add flour. When the dough is no longer sticky, stretch it with the pasta machine and cut into the desired shape. Tested and perfected in the Sur la Table Cooking Class Program.
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Dwyane Wilson
[email protected]I would recommend this recipe to anyone who loves butternut squash and sage.
Tijani halimat
[email protected]This dish was a lot of work, but it was worth it. The ravioli was delicious.
Intezar Khan
[email protected]The ravioli was a bit too thick for my taste, but the sauce was amazing.
Rs Ifran
[email protected]I would definitely make this dish again. It was a hit with my family and friends.
Shahriyar Google Voice
[email protected]This was a great dish for a special occasion. It was elegant and delicious.
Sani Bappa abdullahi
[email protected]I loved the combination of flavors in this dish. The butternut squash and sage were a perfect match.
Bruno Belizaire
[email protected]This dish was easy to make and turned out great! The ravioli were fluffy and the sauce was creamy and flavorful.
Breakfast Club
[email protected]The ravioli was a bit bland, but the sauce was delicious. I would try this recipe again, but I would add more herbs and spices to the ravioli filling.
Lisa Williams
[email protected]I followed the recipe exactly, and the ravioli turned out perfectly. The sauce was a little too salty for my taste, but overall this dish was a success.
Beaux Bendy
[email protected]This dish was a delight! The butternut squash ravioli was sweet and savory, and the sage brown butter sauce was the perfect complement.
Faith Niilenge
[email protected]Roasted butternut squash ravioli with sage brown butter sauce was a hit! The ravioli were perfectly cooked, and the sauce was rich and flavorful.