Yummy! Make ravioli ahead and lightly flour each piece so it won’t stick to pan. Can be refrigerated for use same day or frozen individually on trays.
- Ravioli Filling
- 2 1/2 lbs of butternut squash, usually 1 medium squash
- 8 cloves of garlic
- 1 -2 tbsp of chopped shallot
- 1/4 c olive oil (or more)
- 1/2 c parmesan cheese, grated
- 1/2 tsp dry sage
- 1 tsp spicy pepper medley or to taste
- Brown Butter Sauce
- 1/2 c butter
- 10 whole sage leaves
- Greens (asparagus or green beans)
- 1/4 c roasted pine or pecan nuts
- Lots of freshly grated parmesan cheese
- For ravioli filling: Cut open butternut squash and remove seeds. Set on a baking tray and drizzle olive oil over cut pieces. Bake at 350 degrees until fork tender…about 45 min to 1 hr.
- Cool the squash. Remove skins and cut into pieces. Put in a blender.
- Put the garlic and seasonings into blender.
- Turn on the blender and drizzle in olive oil until the mixture is smooth but remains thick.
- Use 1 tsp for each ravioli pocket.
- For sauce: melt butter on low heat with fresh sage leaves for about 15 min so that flavours mingle.
- Increase heat to medium and add the greens. Saute’ stirring frequently so butter browns but doesn’t burn.
- Spoon sauce over ravioli and arrange greens on the side.
- Some tips for making the ravioli:
- lightly flour the silicone mat to hold the pasta after it has come through the rollers. Cover with a light dry towel and then put a damp towel on top of the dry one. Pasta can stay like this until ready to use.
- use olive oil on the ravioli frame to make it easier to get the pockets out
- rather than using the press to make the indentations, use your knuckle. Go down the row in one direction and then change your knuckle orientation and do it again. Makes a better pocket then using the press.
- once the top pasta is in place, use your fingers to lightly press down the edges of the ravioli to seal the pockets
- using a sharp knife, trim away the excess pasta around the edges. The excess pasta can be put under a lightly damp towel and re-run through the pasta roller. Use a sharp knife to cut the pockets apart.
- place ravioli on a floured cookie sheet and let dry for 1 hour then use fresh or freeze overnight.
Thanks to https://selfproclaimedfoodie.com