Roasted Butternut Squash Ravioli With Sage Brown Butter Sauce

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   Procedures:

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   In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

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   Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

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   Remove the pasta from the water and drain well. Season the pasta with salt and pepper.

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   In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.

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   Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

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   To make pasta:

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   Mound the flour on a work surface. Make a well in the center of the flour and add the egg, olive oil and salt.

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   Mix the egg and oil together with a fork and gradually incorporate some of the flour to make a smooth dough. When the dough has formed enough that you can handle it, continue to work in the flour by hand (without the fork). When the dough is sturdy enough roll it through the pasta machine and continue to add flour.

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    When the dough is no longer sticky, stretch it with the pasta machine and cut into the desired shape.

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    Tested and perfected in the Sur la Table Cooking Class Program.

No additional tips available.