Roasted Fall Squash Ravioli With Brown Butter And C

Name: Roasted Fall Squash Ravioli With Brown Butter And Crispy Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pasta Dough:; 2 cups (8 ounces) all-purpose flour; 1 teaspoon kosher salt; 2 large eggs; 1 tablespoon olive oil; 1 tablespoon water; Ravioli:; 1 (2 pound) fall squash; 1 tablespoon olive oil; 2 sprigs fresh thyme plus 1 tablespoon fresh thyme leaves, finely chopped; 2 cloves garlic, unpeeled; 2 tablespoons kosher salt plus more to taste; 1 teaspoon freshly ground black pepper; 2 tablespoons fresh flat-leaf parsley, finely chopped; 1/2 cup (1 stick) unsalted butter; 1 1/2 cups olive oil; 10 fresh sage leaves; Pasta dough (from above)

Servings: persons

Pasta Dough:
2 cups (8 ounces) all-purpose flour
1 teaspoon kosher salt
2 large eggs
1 tablespoon olive oil
1 tablespoon water
Ravioli:
1 (2 pound) fall squash
1 tablespoon olive oil
2 sprigs fresh thyme plus 1 tablespoon fresh thyme leaves, finely chopped
2 cloves garlic, unpeeled
2 tablespoons kosher salt plus more to taste
1 teaspoon freshly ground black pepper
2 tablespoons fresh flat-leaf parsley, finely chopped
1/2 cup (1 stick) unsalted butter
1 1/2 cups olive oil
10 fresh sage leaves
Pasta dough (from above)

1
Pasta:
2
Place flour and salt in bowl and make well. Combine liquid ingredients and place in well. Using fork, bring flour into center; mix together.
3
Mix dough, pressing hard to form ball. Split in 1/2; wrap in plastic. Let rest 1-8 hours.
4
Ravioli:
5
Preheat oven to 350u00b0F. Cut squash in 1/2. Remove seeds. Brush with olive oil; season with salt and pepper. Place thyme sprig and garlic clove in cavities. Turn squash, flesh side down, onto rimmed sheet pan. Add water 1/4 of the way up sides of squash. Roast until tender, 45 minutes.
6
Melt butter in 8-inch saute pan over moderate heat. As butter foams, it will pull away from sides of pan and turn brown. Remove from heat; let cool.
7
Heat 3/4 cup olive oil in 10-inch saute pan over moderate heat to about 300u00b0F. Cook sage leaves-separate using spatula-about 30 seconds. Drain on paper towels. Leaves will crisp up as they cool, but if they are not crispy enough, re-fry them.
8
Remove flesh from squash. Peel garlic; discard thyme. Process squash flesh and garlic in food mill or food processor until smooth. Add thyme leaves, parsley, 2 tablespoons brown butter, salt, and pepper.
9
Cut dough balls into quarters. Dredge first quarter in flour. Keep remaining three quarters covered with plastic. Use pasta machine to roll pasta as thin as possible. Place strip of dough on floured counter, cover with plastic. Repeat with remaining dough. Place 1 strip on counter. Place 1 tablespoon filling every 2 inches. Place another strip carefully on top. Pat around filling. Use dull side of 1-inch cutter to seal filling. Use fingertips to seal outside of dough. Use 3-inch cutter to cut ravioli.
10
Bring 1 gallon salted water to boil. Add ravioli. Cook at high simmer until tender, about 4 minutes. Remove ravioli. Place 5 per serving in pasta bowl. Drizzle 1 tablespoon brown butter over top and garnish with crispy sage leaf.

1363

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Pasta Dough:, 2 cups (8 ounces) all-purpose flour, 1 teaspoon kosher salt, 2 large eggs, and more.

Yes, Roasted Fall Squash Ravioli With Brown Butter And Crispy Sage falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Fall Squash Ravioli With Brown Butter And Crispy Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions