Butternut Squash & Pine Nut Ravioli with Sage-Butter Sauce
Recipe
Butternut Squash & Pine Nut Ravioli with Sage-Butter Sauce
Ingredients:
Fresh Pasta:
2 cups all-purpose flour, plus more for dusting
1 ½ tsp. sea salt
3 eggs, plus 1 for the egg wash
2 tbsp. olive oil
Filling:
1.25lb butternut squash, peeled, deseeded, coarsely chopped
1 tbsp. olive oil
½ cup pine nuts
½ cup of shredded parmesan
1 stick of butter
salt + pepper to taste
Sage-Butter Sauce:
3 sticks of butter, chopped
½ cup of small fresh sage leaves
3 tbsp. lemon juice
Directions:
For the Filling:
Preheat over to 400 degrees. Slice butternut squash in half, discard seeds, cut in half again, and roast in the oven until fork tender.
Meanwhile, heat the oil in a small saucepan over medium heat. Add the pine nuts and cook, stirring, for 4-5 minutes or until lightly toasted. Add the garlic and cumin and cook, stirring, for 30 seconds or until aromatic.
Add the pine nut mixture and parmesan to the butternut squash. Blend in food processor until combined. Season with salt and pepper.
For the Pasta:
In a large bowl, whisk together the flour and salt.
Make a well in the center of the flour and add in the eggs all at once. Mix them together well using your hands. Add the olive oil and knead the dough for 5 minutes.
Form into a ball and leave in the bowl, covered with plastic wrap for 30 minutes.
Take a small piece of the dough and either run it through a pasta machine a few times OR use a rolling pin. Add some flour and a considerable amount of muscle to create a thin sheet. Cut circles out of the dough using a cookie cutter or a glass.
Place 1 pasta sheet on a lightly floured surface. Place heaped teaspoonfuls of butternut squash mixture, in 2 rows, at 5cm intervals on the pastry sheet, leaving a 2cm border around the edges. Use a pastry brush to brush the pasta around the butternut squash mixture with water. Top with another pasta sheet and press the edges together to seal. Use a ravioli wheel or knife to cut between the butternut squash mixtures to make squares. Repeat with the remaining pasta sheets and filling.
Cook half the ravioli in a large saucepan of salted boiling water for 4-6 minutes. Use a slotted spoon to transfer to a plate. Repeat with remaining pasta. Divide the ravioli among serving bowls and toss with olive oil or sauce.
For the Sage-Butter Sauce:
To make the sage-butter sauce, melt the butter in a small frying pan over medium heat. Add the sage and cook, stirring occasionally, for 4-5 minutes or until the sage is crisp and the butter is light golden. Remove from heat and stir in the lemon juice. Spoon sauce over ravioli.
