Butternut Squash Ravioli With Brown Butter Sage Sauce
Butternut Squash Ravioli Ingredients
• 2 medium butternut squash
• ½ cup Parmesan cheese, finely grated
• 1 cup ricotta cheese
• 6 tbsp. ground amaretto cookies
• Salt and pepper
• 1 recipe Fresh Egg Pasta Dough, rolled out in thin 4 X 8-inch sheets (RECIPE BELOW)
• 1 egg
• 1 recipe Brown Butter Sage Sauce (RECIPE BELOW)
Preheat the oven to 400⁰ F.
Cut the squash in half lengthwise, remove the seeds, and roast face up on a baking sheet until soft when poked with a fork, about 45 minutes. Set aside to cool.
To make the filling, scoop out the cooled squash flesh and mix it in a bowl with the Parmesan, the ricotta, the amaretti, and salt and pepper to taste.
Lay the sheets of pasta in front of you and place 1 tablespoon of filling every 2 inches just above the center of the sheet.
Beat the egg with about a tablespoon of water in a small bowl. Then, using the tip of your finger, brush lightly around each lump of filling with the egg-and-water mixture. Fold the bottom half of the pasta sheet over the filled half.
Press down around the edges of the filling to remove any air bubbles and seal the filling in. Cut the pasta into individual ravioli with a zigzag cutter or knife. Repeat this procedure until you run out of filling.
Bring a large pot of water to a boil and add salt. Add the ravioli and cook until they rise to the top, about 3 minutes. Combine with the brown butter sage sauce and serve.
Fresh Egg Pasta Dough
"Serves 4 Italians or 8 regular people"
Fresh Egg Pasta Dough Ingredients
• 10 egg yolks
• Pinch of table salt
• ½ tsp. ground black pepper
• 2 tsp. olive oil
• 2 cups flour
Place the egg yolks in a food processor with the blade attachment, add the salt, pepper, and olive oil, and pulse a few times.
Add half of the flour and pulse until the eggs absorb it and you have a semi-thick paste. Add the rest of the flour and allow the blade to rotate continuously. When the dough is ready, you should see a ball-shaped mass of flour and eggs bouncing around the canister. If the dough is still too wet to the touch, add an extra tablespoon of flour. If it is a bit dry, add a little water as needed.
Take the pasta out and roll/shape according to the directions of the recipe you are making. If you're saving it for later, wrap it in plastic wrap and place it in the fridge for up to 6 days.
Brown Butter Sage Sauce
(makes 1 cup)
Brown Butter Sage Sauce Ingredients
• ½ lb. (2 sticks) butter
• 1 cup fresh sage leaves (about 12-14)
• Salt and pepper
NOTE: When you brown butter slow and low, the protein in the butter goes to the bottom of the pan and starts to carmelize and create a nutty, intense popcorn flavor. The addition of the sage is just a step beyond – because we like to go bold and big before we go home. This is a great drizzle for any pasta or gnocchi, and a fantastic topping for steak or fish.
Put the butter and the sage in a large sauté pan over low heat and cook until the foaming subsides. The sauce should be golden brown in color and the sage leaves will be nice and crispy.
Season to taste with salt and pepper. If the sauce looks separated or too oily, add a bit of warm water; if it looks too watery, keep it on the heat and reduce for a few minutes until it thickens.
For additional recipes, get a copy of "Fabio's Italian Kitchen" at www.fabioviviani.com.
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