lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Tuesday, September 1, 2009

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
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.
Pin It Now!


Caitlin said...

Great timing, I was just looking recipes for this same dish this morning. And I love multitasking meals- my almost ten-month-old daughter loves butternut squash, so this will be perfect to stock the freezer for everyone in the house.

Laura said...

Um - yum? Can't wait to try this one. It looks delicious. Perfect for this time of year. Where it's still warm, but slightly chilly. Thanks for sharing this one!

Related Posts Plugin for WordPress, Blogger...