Homemade Butternut Squash Ravioli with Sage Butter

Homemade butternut squash ravioli with sage butter

Homemade butternut squash ravioli with sage butter

When it comes to broad pasta noodles such as lasagna, tagliatelle, fettuccine and ravioli, the pinnacle in taste and texture is going with a homemade, fresh pasta. It’s silky, soft, absorbs flavors and tastes amazing; I’m sure the Italian Pasta Gods smile down on us when we prepare fresh pasta. :) In the case of homemade ravioli, it does take a bit of time, but if you’ve never tried it or if you really want to impress with a fancy meal, then definitely give it a shot!  On one afternoon I prepared these butternut squash ravioli and also some delicious Chanterelle mushroom ravioli and walnut and sun dried tomato ravioli.  (The recipes for those fillings are coming soon!)

Homemade Butternut Squash Ravioli with Sage Butter
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 2

Ingredients
For the ravioli pasta
  • 4 eggs + 1 extra yolk
  • approximately 1 tablespoon Kirkland extra virgin olive oil
  • 3½ cups white flour plus extra for dusting
  • 1 teaspoon Kirkland sea salt
For the sage butter
  • 1 heaping tablespoon butter
  • Several leaves of fresh sage
For the butternut squash filling
  • 1½ cups butternut squash, cubed
  • 2 tablespoons onion, finely chopped
  • 1 tablespoon Kirkland extra virgin olive oil
  • ½ cup ricotta cheese
  • ¼ cup shredded Kirkland Parmigiano Reggiano
  • pinch of sage powder
  • pinch of cinnamon
  • pinch or two of nutmeg

Instructions
For the sage butter
  1. In a small sauce pan over very low heat, melt the butter.
  2. Increase the heat to low-medium and add the sage leaves. Allow them to sizzle for a couple minutes, infusing the sage flavor into the butter. Discard the leaves and turn off the heat.
For the butternut squash filling
  1. In a large size sauce pan over medium heat, warm the olive oil.
  2. Add the butternut squash and onion and fry for approximately 5 minutes.
  3. Add a ½ cup of water, cover with a lid and saute until the butternut squash becomes soft.
  4. Once the squash is done, transfer to a food processor or in a bowl with a hand blender, add the ricotta, Parmesan and spices and blend until smooth.
For the ravioli
  1. Place the flour in a pile on your counter, then make a large hole in the middle. (like a volcano)
  2. Into the hole put the 4 eggs and extra yolk, the salt and olive oil.
  3. Using a fork, mix everything together, scraping from the outsides in.
  4. Use your hands and try to squeeze everything together into a ball. If any crumbly bits don’t mix in, discard them.
  5. Knead the dough for 15 minutes by stretching it out, folding it in half, stretching again etc.
  6. Shape into a bowl, cover with plastic wrap and allow it to rest for 30 minutes.
  7. Cut the ball into 4 sections and working with each section run the dough through a pasta maker. Start on a high setting, roll it through, lower the setting, roll through and keep lowering the setting and rolling until on the lowest setting. We want the pasta to be very thin. (See the pictures as a reference.)
  8. As each layer is rolled out, cover it with a damp cloth.
  9. Place one layer of pasta dough on the flour dusted counter and measure out 1 tablespoon of your filling onto evenly distributed sections of the pasta dough. (If you want smaller or bigger ravioli, adjust the filling amount accordingly.)
  10. Using your finger or a pastry brush, dampen the edges and the spaces between the filling with water and place another layer of pasta over top.
  11. Press down to remove air bubbles (this is important) to seal the ravioli around the fillings.
  12. Cut and trim the edges with a cookie cutter or knife.
  13. In a very large pot of boiling water, add the ravioli and cook for a minute or two. Test the ravioli by nibbling on the edge of one, they should still be chewy but not rubbery.
  14. Re-heat the sage butter, serve the ravioli on a plate and drizzle with the sage butter.

 

Homemade butternut squash ravioli with sage butter

Homemade butternut squash ravioli with sage butter