{"id":837,"date":"2019-02-25T07:11:59","date_gmt":"2019-02-25T14:11:59","guid":{"rendered":"http:\/\/olivereats.ca\/?p=837"},"modified":"2019-12-29T17:50:45","modified_gmt":"2019-12-30T00:50:45","slug":"butternut-squash-ravioli-with-brown-butter-sage-sauce","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2019\/02\/25\/butternut-squash-ravioli-with-brown-butter-sage-sauce\/","title":{"rendered":"Butternut Squash Ravioli with Brown Butter Sage Sauce"},"content":{"rendered":"<p>Yummy!\u00a0 Make ravioli ahead and lightly flour each piece so it won&#8217;t stick to pan.\u00a0 Can be refrigerated for use same day or frozen individually on trays.<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li><strong>Ravioli Filling<\/strong><\/li>\n<li>2 1\/2 lbs of butternut squash, usually 1 medium squash<\/li>\n<li>8 cloves of garlic<\/li>\n<li>1 -2 tbsp of chopped shallot<\/li>\n<li>1\/4 c olive oil (or more)<\/li>\n<li>1\/2 c parmesan cheese, grated<\/li>\n<li>1\/2 tsp dry sage<\/li>\n<li>1 tsp spicy pepper medley or to taste<\/li>\n<li><strong>Brown Butter Sauce<\/strong><\/li>\n<li>1\/2 c butter<\/li>\n<li>10 whole sage leaves<\/li>\n<li>Greens (asparagus or green beans)<\/li>\n<li><strong>Toppings<\/strong><\/li>\n<li>1\/4 c roasted pine or pecan nuts<\/li>\n<li>Lots of freshly grated parmesan cheese<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>For ravioli filling: Cut open butternut squash and remove seeds.\u00a0 Set on a baking tray and drizzle olive oil over cut pieces.\u00a0 Bake at 350 degrees until fork tender&#8230;about 45 min to 1 hr.<\/li>\n<li>Cool the squash.\u00a0 Remove skins and cut into pieces.\u00a0 Put in a blender.<\/li>\n<li>Put the garlic and seasonings into blender.<\/li>\n<li>Turn on the blender and drizzle in olive oil until the mixture is smooth but remains thick.<\/li>\n<li>Use 1 tsp for each ravioli pocket.<\/li>\n<li>For sauce:\u00a0 melt butter on low heat with fresh sage leaves for about 15 min so that flavours mingle.<\/li>\n<li>Increase heat to medium and add the greens.\u00a0 Saute&#8217; stirring frequently so butter browns but doesn&#8217;t burn.<\/li>\n<li>Spoon sauce over ravioli and arrange greens on the side.<\/li>\n<li>Some tips for making the ravioli:\n<ul>\n<li>lightly flour the silicone mat to hold the pasta after it has come through the rollers.\u00a0 Cover with a light dry towel and then put a damp towel on top of the dry one.\u00a0 Pasta can stay like this until ready to use.<\/li>\n<li>use olive oil on the ravioli frame to make it easier to get the pockets out<\/li>\n<li>rather than using the press to make the indentations, use your knuckle.\u00a0 Go down the row in one direction and then change your knuckle orientation and do it again.\u00a0 Makes a better pocket then using the press.<\/li>\n<li>once the top pasta is in place, use your fingers to lightly press down the edges of the ravioli to seal the pockets<\/li>\n<li>using a sharp knife, trim away the excess pasta around the edges.\u00a0 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.<\/li>\n<li>place ravioli on a floured cookie sheet and let dry for 1 hour then use fresh or freeze overnight.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to <a href=\"https:\/\/mywebsitehere.com\">https:\/\/selfproclaimedfoodie.com<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yummy!\u00a0 Make ravioli ahead and lightly flour each piece so it won&#8217;t stick to pan.\u00a0 Can be refrigerated for use same day or frozen individually [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[10],"tags":[],"class_list":["post-837","post","type-post","status-publish","format-standard","hentry","category-entrees"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-dv","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/837"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=837"}],"version-history":[{"count":5,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/837\/revisions"}],"predecessor-version":[{"id":874,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/837\/revisions\/874"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=837"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=837"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=837"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}