Butternut Squash Ravioli with Brown Butter Sauce
Description
This homemade butternut squash ravioli with brown butter sauce recipe, flavored with fresh sage leaves and tarragon, makes the perfect flavor pairing.
Ingredients
•
1 butternut squash, peeled and cubed
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1 tablespoon olive oil
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2 cloves garlic
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4 tablespoons ricotta cheese
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2 tablespoons grated Parmesan cheese
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1 1/2 tablespoons brown sugar
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1 teaspoon salt
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1 cup semolina flour
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1 cup all-purpose flour
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1 teaspoon salt
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3 large eggs
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2 tablespoons olive oil
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1/2 cup canola oil
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10 fresh sage leaves, or as needed
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10 tablespoons butter
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1 teaspoon chopped fresh tarragon
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1 teaspoon chopped fresh thyme
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1 pinch salt
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1/4 cup shredded Parmesan cheese, or to taste
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Rub squash down with 1 tablespoon olive oil: place on a baking sheet. Trim tops off each garlic clove, rub with oil, and wrap in foil. Place on the baking sheet.
3
Roast in the preheated oven until squash and garlic cloves are soft and browned, about 30 minutes.
4
Remove garlic skin. Combine squash, garlic, ricotta, grated Parmesan, brown sugar, and salt in the bowl of a food processor: blend into a thick paste. Transfer to a bowl, cover, and chill in the refrigerator.
5
Meanwhile, whisk semolina, all-purpose flour, and salt together in a bowl: transfer to a work surface. Push flour mixture into a mound, making a well in the center. Add eggs and 2 tablespoons olive oil into well, kneading and folding until batter is combined. Wrap dough in plastic wrap and let rest for 30 minutes.
6
Pass pasta dough through a pasta maker or roll it out using a roller on a lightly floured surface. Make several pasta sheets about the thickness of a dime.
7
Drop about 2 tablespoons of squash filling 2 inches apart on 1 pasta sheet. Place another sheet over top: press down around each lump of filling. Stamp out and seal each ravioli, using a ravioli stamp.
8
Heat ½ cup canola oil over medium heat in a separate pan. Fry sage leaves in batches until dark green and crispy. Transfer to a paper towel-lined plate to drain.
9
Melt butter in a small saucepan over medium heat. Simmer, stirring frequently, until browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Reduce heat to medium-low: stir in tarragon, thyme, and salt.
10
Meanwhile, bring another pot of lightly salted water to a rolling boil. Add raviolis: boil until they float, about 5 minutes. Drain and plate.
11
Ladle butter sauce over pasta: garnish with fried sage. Sprinkle with shredded Parmesan cheese. Serve immediately.