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Preheat the oven to 375 degrees.
Line a baking sheet with aluminum foil. Spread the squash cubes out evenly on the baking sheet and coat with olive oil, salt, and pepper to taste. Roast in the oven for 40 minutes. Remove from the oven and let cool slightly.
Place the squash cubes, mascarpone, and nutmeg, in the bowl of a food processor. Season with salt and pepper, to taste, and pulse until well combined and smooth.
To form the ravioli, dust the work surface with flour to prevent sticking. Cut each pasta sheet into even quarters. Place a small dollop of squash filling in the center of 1 piece of pasta. Brush the edges of the pasta sheet with water, as well as the edges of a second pasta sheet. Top with a second pasta sheet and seal together with the tines of a fork. Repeat until the pasta is used up.
Bring a large pot of salted water to a boil over high heat. Cook the ravioli a few at a time until al dente, about 3 minutes.
Meanwhile, in a large pan, melt the butter. Cook the shallot in the melted butter. Once shallot is mostly cooked, add the sage leaves and cook until crispy. As they finish cooking, place the ravioli in the pan with the sage butter and toss to coat.
Top with grated Parmesan and serve immediately.
Ravioli di Zucca (Butternut Squash Ravioli Recipe)
Butternut squash is a cornerstone cold-weather ingredient that makes us forget all about summer. This recipe for ravioli di zucca wraps the sweet, nutty squash in fresh pasta, douses it in a savory brown-butter-sage sauce, and makes your kitchen smell amazing. In other words: meet your new favorite comfort dish of the season.
Ravioli di Zucca con Burro & Salvia (Squash Ravioli with Brown Butter & Sage Sauce)
Recipe courtesy of Eataly
For the Ravioli*:
1 recipe Basic Egg Pasta Dough (click here for the recipe)
1¼ pounds butternut squash (or pumpkin, if desired)
4 ounces amaretti cookies, crumbled
1¼ cups Parmigiano Reggiano, grated
1 tablespoon lemon zest, grated
Salt, to taste
For the Sauce:
½ cup unsalted butter, softened
8 sage leaves
1 cup Grana Padano, grated
Salt, to taste
To prepare the ravioli:
Preheat an oven to 400˚F. Cut the squash into large slices, remove the seeds and pulp and bake until it is soft, about 30 minutes. Remove the squash from the oven and let it cool. Once it is cool, scrape the flesh of the squash off the rind and wrap it in a kitchen towel, place it in a colander and let it drain for 10 minutes.
Combine the amaretti cookies, Parmigiano Reggiano, and lemon zest. Add the drained squash and a pinch of salt, and stir until the filling is smooth and fully combined.
Roll out the egg pasta dough to form a thin sheet. On this, arrange small amounts of the filling, about the size of an egg yolk, then fold the sheet over and cut rectangles out of it around the mounds of filling. Be certain to seal the edges of the pasta.
Cook the ravioli in about 6 quarts of well-salted boiling water (think: as salty as the sea) for 2-4 minutes, or until the pasta is al dente.
To make the sauce:
Heat the butter in a medium-sized sauce pan, lay the sage leaves in the pan, and heat until the butter is sizzling gently. Toast the leaves for about a minute.
Add 1 cup of boiling water to the butter and sage. Stirring, allow it to simmer for about 2 minutes, reducing the liquid by half. Keep the sauce hot over very low heat, and return it to a simmer.
Remove the ravioli from the water, and place them directly into the pan with the melted butter and sage. Adding hot water to loosen the sauce if necessary, toss until a homogeneous sauce is formed. Cook the pasta for a minute until it is thoroughly coated with sauce, remove the sage leaves, add the grated cheese and serve in warmed bowls.
*Busy? Pick up freshly-made butternut squash ravioli at our fresh pasta counters! Find your local Eataly.
Butternut Squash Ravioli with Sage
Preheat oven to 450°F. Halve squash and remove seeds. Season with salt and pepper and place, flesh side down, on a baking sheet. Bake until tender and a knife comes out easily, about 40 minutes. Use a spoon to scoop out flesh puree in a food processor or blender until smooth.
Melt 1 Tbsp. butter in a skillet. Add shallot and cook until tender, about 3 minutes. Add chopped sage, squash puree, ricotta and 1/4 cup Parmesan. Season with salt, pepper and nutmeg, and cook for 1 minute. Remove from heat and allow to cool completely.
Place one wonton wrapper on work surface, keeping the rest covered with a damp cloth. Brush wrapper with water and place 1 tsp. squash mixture in center. Place another wrapper on top and seal together with fingers, taking care to push out air bubbles. Use a 3-inch round cookie cutter to cut filled ravioli into circles. Keep finished ravioli covered while you work.
In a skillet over medium heat, fry pancetta until crispy, about 5 1/2 minutes. Remove from pan and drain on paper towels. Wipe skillet out.
Bring a large pot of salted water to a boil. Melt remaining butter in skillet over very low heat, then add sliced sage. Cook butter and sage until butter turns light golden brown, about 5 minutes remove from heat. While butter is browning, add ravioli to boiling water, stirring gently so they don't stick together. Cook 4 minutes, then carefully drain.
Place 3 ravioli on each plate, top each with 1 Tbsp. browned butter and garnish with 1/2 Tbsp. Parmesan, some crumbled pancetta and one sage leaf. Serve hot.
Prepare pasta dough by mixing flours and salt. Add eggs and oil, then water, mixing until smooth. Knead. Allow to rest for 1 hour.
Mix squash puree, cheeses, cinnamon, nutmeg, pepper and salt. Mix in bread crumbs. Place in pastry bag.
Using pasta machine, roll out pasta. Lay out 2 pasta sheets, cut to 12-inches by 6-inches. Pipe 1 Tbsp. filling into 2 inches of space, 3 across, 6 down.
Brush second pasta sheet with egg wash, then carefully lay over bottom sheet. Cut into squares with pizza wheel. Repeat with remaining pasta sheets.
Prepare sauce: Bake oranges in a 350 degrees F oven until skins begin to color, about 40 minutes. Cool. Juice in a juicer, then set aside.
Sweat fennel and celery in a skillet. Add fresh orange juice, then boil to reduce by half. Add roasted orange juice and heat to a boil. Add garlic puree.
Meanwhile, boil balsamic vinegar in nonreactive saucepan until thick and reduced by more than half. Strain orange sauce. Finish with sage, orange peel and balsamic reduction. Add chicken stock to modify taste.
Cook ravioli in boiling, salted water for about 4 minutes. Per serving, plate 6 ravioli and top with sauce.
Filling and Fabulous
When making this dish, keep in mind it is as filling as it is fabulous. Because of the sweet, slightly savory flavor, you might be surprised by how filling it really is. You can use unsweetened or semi-sweet dark baking chocolate, although we prefer the semi-sweet version.
Another great recipe that uses this same butternut squash idea is our Creamy Butternut Squash Soup. Once again it combines those sweet, savory flavors that seem synonymous with fall. Perfect!
Butternut Squash Ravioli Recipe
You Will Need
- Mixing bowl (like a Kitchenaid, with mixing attachment and kneading (hook) attachment). If you don’t have, you could use your hands. It’s just harder.
- Pasta roller (I have the Kitchenaid pasta attachment for my Kitchenaid and it’s the best)
- Ravioli cutter/pizza cutter/ knife
- Pastry brush
For the Pasta
For the Butternut Squash Ravioli Filling
- one medium-sized butternut squash (you want about 3 cups worth)
- olive oil
- salt and Pepper
- 2 tbs liquid honey
- 1 cup of ricotta cheese
- ¼ cup of feta cheese
- ¼ cup of grated parmesan cheese
For the Pasta (Recipe from Kitchenaid pasta attachment)
Crack your 4 eggs in a measuring cup. If not quite 1 cup, add water
Pour flour and salt into a large mixing bowl, add eggs and the 1tbs of water
Mix until slightly incorporated, then knead. I use the kneading tool on my Kitchenaid, but you can knead by hand.
When finished, form into a ball, wrap, and refrigerate for at least an hour to rest before using.
Butternut Squash Ravioli filling
Cook butternut squash in the oven at 350C for about an hour (or until you can easily stick a fork in it). Let cool.
Peel, remove seeds, and cube the butternut squash
In a blender, blend the cooked butternut squash with honey, a generous drizzle of olive oil, salt and pepper until a smooth consistency. If it seems too thick, add more olive oil.
Blend in ricotta, feta, and parmesan until totally incorporated into a creamy mixture.
Assembling the Butternut Squash Ravioli
Roll out your dough on setting number 7 if you have the Kitchenaid pasta attachment into a long strip.
Lay it on a lightly floured cutting board so it doesn’t stick and then place about 1 (full) tsp of filling on the dough in a line across the middle of the strip of pasta dough. Each mound of filling should be about 1 inch apart.
Once completed, dip your pastry brush in some water and run along the edges of the dough and in-between the mounds of filling.
Roll out another, similar size, strip of dough and place it carefully over the top.
Then, using your fingers, press around each mound of filling to seal the dough. Work from the inside out to get out the air.
Use a ravioli cutter/pizza cutter/ knife to cut them into squares. Then use the fork to press around the edges to make sure they are sealed.
When you are ready to cook them, place the raviolis in a large pot of boiling water. They take about 5 minutes to cook. You will know they are ready when they float to the surface.
- 3 large eggs plus 2 large egg yolks, divided
- 3 tablespoons water, divided
- 5 tablespoons extra-virgin olive oil, divided
- 1 cup all-purpose flour, plus more as needed
- ¾ cup white whole-wheat flour
- ¾ teaspoon kosher salt plus a pinch, divided
- 3 cups chopped butternut squash (1/2-inch pieces)
- ½ medium onion, cut into 1/2-inch wedges
- 3 large cloves garlic, peeled
- ¼ teaspoon ground pepper
- ¾ cup finely grated Parmesan cheese
- 3 tablespoons unsalted butter
Whisk 2 eggs, egg yolks, 2 tablespoons water and 1 tablespoon oil in a medium bowl. Add all-purpose flour, whole-wheat flour and 1/4 teaspoon salt to the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, add the egg mixture and knead until the dough is smooth and elastic, about 5 minutes. (Add more all-purpose flour, 1 tablespoon at a time, if the dough is too sticky to come together into a ball.) Place the dough in an oiled bowl, cover and let rest at room temperature for at least 30 minutes or up to 2 hours.
Meanwhile, combine squash, onion, garlic, pepper, 2 tablespoons oil and 1/2 teaspoon salt on a rimmed baking sheet. Bake, stirring occasionally, until the squash is golden brown and tender, about 25 minutes. Transfer the vegetables to a food processor, add Parmesan and puree until smooth.
Dust 2 rimmed baking sheets with flour. Put a large pot of water on to boil.
Set up a pasta machine and turn it to the largest setting. Cut the dough into 4 pieces. Working with one piece at a time, press it into a rectangle. Run the dough through the machine four times, folding it in half on itself each time before running through the machine again .
Turn the pasta machine setting one notch smaller and run the dough through once. Continue turning the machine to smaller settings and running the dough through until it is about 1/16 inch thick. Place the sheet of pasta on a lightly floured work surface. Repeat with the remaining pieces of dough.
Whisk the remaining egg and 1 tablespoons water together in a small bowl. Determine approximately where the halfway point is lengthwise on a sheet of pasta. Brush one half of the dough with egg wash. Using about 2 teaspoons each, spoon mounds of the filling onto the egg-washed side, leaving about 3/4 inch between the mounds. Fold the other half of the pasta sheet over to cover the filling. Seal the edges around each mound of filling and press out any excess air. Use a pastry cutter or knife to cut individual ravioli. Transfer the ravioli to the prepared baking sheets. Repeat with the remaining pasta sheets and filling.
Add half the ravioli to the boiling water and stir a few times to submerge and separate them. Cook at a gentle boil until just tender, 2 to 3 minutes. Using a slotted spoon, transfer the ravioli to a serving bowl. Repeat with the remaining ravioli.
Heat butter and the remaining 2 tablespoons oil in a medium skillet over medium heat. Cook, swirling the pan to encourage even browning, until the mixture starts to turn brown and smell nutty, about 2 minutes. Season with the remaining pinch of salt. Pour the mixture over the ravioli and gently toss to coat.
Butternut squash ravioli with garlic infused olive oil
So I’ve basically been obsessing over all things pumpkin and squash this month. I realized that last Fall I had barely any recipes featuring these ingredients…so I guess I’m making up for loss time.
First I made some vegan butternut squash mac and cheese, and now we’re moving on to butternut squash ravioli with garlic infused olive oil.
How can I say no to squashes when they’re all over the market, not to mention how cheap they are this time of year. If you follow me on Instagram you’ve probably seen the abundance of squash I’ve shared in my story!
I was really happy when I first made this recipe, because I pretty much perfected it on the first try. (Pretty rare thing to happen!)
That being said, I still made it a second time to make sure that it was perfect…and also because yeah, I just really wanted to eat it again just a day after making it already.
The beauty of this recipe is that you don’t have to get into the whole process of making pasta dough.
I mean of course you can, and if you want to I say go for it, but you can also cheat and just use dumpling or wonton wrappers. (Both will turn out delicious!)
- 1 3/4 cup Roasted Squash Puree made with butternut squash
- 6 tablespoons unsalted butter
- 1/2 cup chopped shallots (about 3)
- 1 1/2 tablespoons chopped fresh sage, plus 24 whole sage leaves for garnish
- Coarse salt and freshly ground pepper
- Pinch of ground nutmeg
- 1/2 cup semolina, for dusting
- Fresh Pasta Dough
- All-purpose flour, for dusting
- 1/4 cup olive oil
- 1/4 cup freshly grated Parmesan cheese, for garnish
In a small saucepan, cook the squash purÃ©e over medium heat, stirring frequently, until it stops releasing moisture and is reduced to 1 1/4 cups, 10 to 12 minutes. Transfer to a small bowl to cool.
In a small saucepan, melt 2 tablespoons butter over medium heat. Add shallots cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Add chopped sage cook, stirring, 1 minute more. Remove from heat combine with squash. Season with salt and pepper stir in nutmeg. Let cool completely.
Generously dust two baking sheets with semolina set aside. Divide pasta dough into 4 pieces cover unused pieces with plastic wrap to keep them from drying out. Dust a piece of dough lightly with flour. Using a pasta maker, roll dough through the widest opening. Fold dough into thirds, and pass through machine again, layered side first. Repeat process three or four more times, until dough is smooth. Continue running the dough through the remaining settings, using additional flour sparingly, until pasta sheet is very thin. Dough should be at least 5 inches wide.
Place dough on a lightly floured surface halve crosswise. Cover half with plastic wrap. On the other half, place scant tablespoons of squash filling 1 inch apart in 2 rows. Using a pastry brush dipped in water, lightly moisten pasta around each mound of filling. Top with the remaining half sheet of pasta press around mounds to eliminate air inside and to seal. Cut pasta into 2 1/2-inch squares. Brush away excess flour. Place ravioli on prepared baking sheets. Repeat with remaining dough and filling.
For fried sage leaves: In a small saucepan, heat oil over medium-high heat. Drop a few sage leaves at a time into the hot oil, and fry until oil around leaves stops bubbling but before leaves brown, about 5 seconds. Using a slotted spoon, transfer to a paper-towel lined plate set aside.
Bring a large stockpot of water to a boil. Add salt and ravioli. Gently stir once, and cook at a gentle boil until the ravioli have floated to the top and are just tender, 3 to 5 minutes. Using a slotted spoon, divide evenly among four plates.
In a small saucepan, melt the remaining 4 tablespoons butter over medium heat, and cook until lightly browned and aroma is nutty, 6 to 8 minutes. Drizzle over ravioli, and garnish with cheese and fried sage leaves. Serve immediately.
Butternut Squash Ravioli with Sage and Browned Butter
Incredibly delicious and perhaps the fastest sauce you’ll ever make, sage-infused brown butter is a great accompaniment to this ravioli, which can also be made with sweet potatoes or carrots instead of the butternut squash. The uncooked ravioli can be frozen when ready to serve them, place the frozen ravioli directly in boiling water, as directed, and increase the boiling time by about 2 minutes.
Butternut Squash Ravioli with Sage and Browned Butter
Kosher salt and freshly ground pepper, to taste
1 large butternut squash, about 1 1⁄2 lb. (750 g), peeled, seeded and cut into 1⁄2-inch (12-mm) dice and boiled for 10 minutes
48 square wonton wrappers
3⁄4 cup (6 oz./185 g) unsalted butter
12 to 15 fresh sage leaves
1⁄2 cup (2 oz./60 g) freshly grated Parmesan cheese
Warm the olive oil in a frying pan over medium-high heat. Add the shallot and cook until translucent, about 3 minutes. Add the garlic and cook just until soft, about 1 minute longer. Add the squash and stir to coat with the oil. Remove from the heat and, using a potato masher or a large fork, mash the squash until smooth. Season with nutmeg, salt and pepper. Transfer to a small bowl and stir in the egg yolk. Set aside.
Bring a large pot of generously salted water to a boil over high heat. Put the egg white in a small bowl and beat it with a fork. On a clean work surface, lay down 24 of the wonton wrappers. Using a pastry brush, brush the edges of each wrapper with the beaten egg white. Place a heaping teaspoon of the squash filling in the middle of each wrapper. Top each with another wrapper, pressing firmly to seal the edges and taking care to press out any air bubbles.
Turn down the heat under the boiling water to medium. (You don’t want to cook ravioli in rapidly boiling water because they are likely to explode.) Gently lower the ravioli into the boiling water, 6 at a time, and cook until the wonton wrappers are soft, about 4 minutes per batch. Using a slotted spoon, transfer each batch of ravioli to an oiled baking sheet.
Melt the butter in a large frying pan over medium-high heat. Once the butter has melted, add the sage leaves. Cook until the sage leaves are crisp and the butter is brown, about 3 minutes. Carefully add the ravioli to the pan, 6 at a time, and turn very gently to coat with the brown butter. Transfer the ravioli to a serving dish. Top with the remaining butter and sage leaves in the pan, sprinkle with the Parmesan and season with salt and pepper. Serve immediately. Serves 6.
/>For this and more ideas for pasta dishes you’ll want to serve every night of the week, check out our new Pasta Night , by Kate McMillan
Butternut Squash Ravioli (Copycat Cactus Club)
When I go to the Cactus Club, this is the go-to dish I order almost every time: butternut squash ravioli. It is so much more than that! It is like biting into little pillows of goodness. I was determined to make this at home and share it with all of you. Turns out, it was pretty easy as far as homemade pasta goes. This dish has sauteed prawns and crispy sage on top. Does it get any better than this?
I am not going to lie, this recipe is not healthy. It is a cheat night dinner, a date dinner, a celebration dinner. Because it is cheat night, there is no need to feel guilty. Cheat night doesn’t count calories, it is almost like they don’t exist…… so indulge and enjoy!
The sauce is rich, so a lot goes a long way. The nutty taste of the sauce and crispy sage pairs perfectly with the sweetness of the filling. Rob Feenie sure knows what he is doing! Butternut squash ravioli (copycat Cactus Club) will make you proud of what you created, and I am sure you will want to share it with all your friends and family.