Butternut Squash Ravioli (Print Version)
# Ingredients:
→ Squash Filling
01 -
410g butternut squash, peeled and chopped
02 -
½ onion, chopped
03 -
3 cloves garlic, peeled
04 -
1 tablespoon olive oil
05 -
Salt, to taste
06 -
Pepper, to taste
07 -
1 tablespoon brown sugar
08 -
55g Parmesan cheese, grated
→ Fresh Pasta
09 -
250g flour
10 -
4 eggs
11 -
1 tablespoon olive oil
→ Hazelnut Brown Butter Sauce
12 -
5 tablespoons unsalted butter
13 -
30g roasted hazelnuts, chopped
14 -
10 leaves fresh sage
15 -
Salt, to taste
16 -
1 lemon, juiced
17 -
30g Parmesan cheese, grated
# Instructions:
01 -
Preheat oven to 220°C. Toss diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper on a baking sheet until fully coated.
02 -
Bake until the squash is golden brown and tender, about 30 minutes.
03 -
While the squash is roasting, add flour, eggs, and olive oil to a food processor. Pulse until the dough forms a large ball and swirls around the processor.
04 -
Remove the dough, wrap in plastic wrap, and refrigerate for 30 minutes.
05 -
Once squash mixture is cooked, transfer to a food processor. Add brown sugar and Parmesan cheese, then pulse until smooth. Set aside to chill.
06 -
Cut 55g of pasta dough from the ball and roll out into large, thin sheets. Lay a sheet over an empty ice cube tray, pressing the dough gently into each cavity.
07 -
Fill each cavity with a tablespoon of butternut squash filling. Place a second sheet on top and press down firmly around all edges. Flip the tray to release the pasta and trim excess dough.
08 -
Separate each ravioli with a knife or pasta cutter.
09 -
Gently drop ravioli into boiling salted water and cook until they float and firm up slightly, 2-3 minutes. Remove with a slotted spoon and set aside.
10 -
In a pan, combine 3 tablespoons butter, sage leaves, and hazelnuts. Cook until butter browns deeply, nuts are heated through, and sage becomes crispy.
11 -
Turn off heat and add lemon juice and salt to taste. Swirl in remaining 2 tablespoons of chilled butter to thicken the sauce.
12 -
Add cooked ravioli to the sauce, gently tossing to coat. Garnish with grated Parmesan cheese and serve immediately.
# Notes:
01 -
Using an ice cube tray is an easy method for forming uniform ravioli without specialized equipment.
02 -
Cook ravioli in small batches to prevent sticking.
03 -
The pasta dough can be made up to a day ahead and refrigerated tightly wrapped.