Butternut Squash Ravioli with Sage Brown Butter Sauce

Since I am still "borrowing" the pasta roller from a friend, I decided to make more ravioli. I really think I need to invest in one of my own. I really enjoy making fresh pasta. Again, I used Joelen's recipe for the pasta. I used an Emeril recipe for the butternut squash. I have made this before using wonton wrappers, but it is so much better with fresh pasta. C asked "where's the meat?" Next time we have it, I will served meat with it since there was enough to freeze. This filling is fantastic, I would recommend trying it even with wonton wrappers. It is an easy fix for me, I used half the big squash for Miss F's food for the freezer and half for the ravioli.

Butternut Squash Ravioli

9 tablespoons butter
3 tablespoons minced shallots
1 cup roasted butternut squash puree
Salt
Freshly ground white pepper
3 tablespoons heavy cream
3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
Pinch nutmeg
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
12 fresh sage leaves
1 tablespoon finely chopped fresh parsley leaves

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.

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Lobster Ravioli

I despise ricotta cheese, most lobster ravioli recipes I found had some amount of ricotta cheese mixture in it. I finally found one that didn't and tweaked it to suit my tastes. Anything with sherry in it is fine by me...

They turned out really nicely. I used Joelen's pasta recipe and used the Champagne Cream Sauce to top it. The sauce was not as good as the last time I made it. I think trying to make it for twelve servings was just too much.




Lobster Ravioli

2 lbs. lobster meat
1/2 lb. fresh mushrooms
2 tbsp. butter
2 tsp. minced shallots
1 1/2 cups cream
2 tbsp. flour
2 tbsp. quality light sherry
Salt & ground pepper to taste

Boil lobsters, remove meat. Clean & mince lobster meat. Wash & mince mushrooms. In sauté pan, soften butter, add shallots. Cook 2 to 3 minutes until translucent. Add lobster meat and mushrooms and cook for another minute. Slowly sprinkle flour over mix, stirring constantly. Add sherry, stirring constantly. Add cream and reduce for 2 to 3 minutes on low. The mixture should be on the medium to thick side. Remove from the heat and spread it out on a flat pan to cool. Roll out 4 ravioli pasta sheets. Using a biscuti cutter, cut pasta into circles. Add 1 teaspoon of mixture into the marked square. Lay the second sheet on top and use a ravioli tool to roll and seal. Transfer onto a sheet pan that has been lined with wax paper & sprinkle with corn meal (this helps prevent sticking). Bring water, salt & oil to a boil. Add raviolis quickly, but 1 at a time. Keep separated with a wooden spoon. Boil 3 to 5 minutes (preference). Remove with slotted spoon or skimmer.

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