Roasted
Butternut Squash and Caramelized Onion Ravioli with sage brown-butter (from scratch)
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Ingredients:
Pasta
Dough:
4
Cups AP Flour
4
ea. Large Eggs + 1 extra egg yolk
½
Tsp. Extra Virgin Olive Oil
½
Tsp. Water (if needed)
Filling:
2
tbsp. extra virgin olive oil
2
tbsp. vegetable oil
1
ea. Butternut squash, halved and seeded
2
ea. yellow onions, small dice
2
oz. amaretto cookie crumbs, fine
½
cup Parmigiano reggiano, finely grated
4
sprigs, fresh rosemary
Kosher
Salt and freshly ground black pepper, to Taste
Sage
Brown-Butter Sauce
1
stick unsalted butter, cubed
3
oz. Fresh sage leaves
¼
finely grated Parmigiano reggiano
Kosher
Salt, to Taste
2
eggs, beaten
Methods:
Butternut
Squash and Caramelized Onion Filling:
1.
Brush
insides of butternut squash halves with 2 tbsp. extra virgin olive oil.
2.
Season
the insides of butternut squash halves liberally with kosher salt and sparingly
with freshly ground black pepper. Place a sprig of rosemary on each butternut
squash half.
3.
Place
all halves on an oven sheet tray, flesh side up, and roast in a 375 Degree oven
for 35-45 min, or until tender. Allow squash to cool and scoop out flesh.
4.
While
squash is roasting, heat canola oil in a hot pan. add diced onions into the hot
pan. Season with salt, and cook the onions until they are dark brown and
caramelized.
5.
In
a large bowl, combine scooped butternut squash, grated Parmigiano reggiano, caramelized
onions, and amaretto cookie crumbs. Season with salt and pepper, to taste. Mix
well.
Pasta
Dough:
1.
Place
Eggs, flour, and extra virgin olive oil into an electric mixing bowl and turn
on low speed for 1 minute.
2.
Increase
to medium speed and add water, if necessary, in order to allow flour and eggs
to combine and form pasta dough. Continue to mix dough for an additional 4 min
until pasta dough becomes somewhat elastic.
3.
Round
the dough with your hands and cover with plastic wrap. Allow to rest for 35
min. at room temperature.
Sage
Brown-Butter Sauce:
1.
Add
butter and sage to a small sauce pan.
2.
Turn
heat to medium-low and allow butter to cook until lightly brown specks form at
the bottom of the pan and the butter develops a strong nutty aroma.
3.
Immediately
take off the heat as to prevent butter from burning. Discard sage.
Assembly:
1.
On
a floured surface, roll the pasta dough out as thinly as possible (preferably
with a pasta rolling machine).
2.
Cut
the pasta sheet into two equal-sized pieces and brush one of the pieces fully
with egg-wash.
3.
Using
a tablespoon, scoop out equal amounts of filling onto the pasta sheet that has
been brushed with egg-wash. Space filling-mounds roughly 2 inches apart from
each other and fully cover this sheet with the second pasta sheet.
4.
Use
your fingers to press the second pasta sheet over the egg-washed one to release
any air bubble around the filling and to seal the sheets together.
5.
Cut
into ravioli using a ravioli cutter and transfer to a floured sheet tray.
6.
Cook
Ravioli’s in salted boiling water for about 4 minutes, and with a slotted spoon
transfer them to the pan with the brown butter sauce on med-low heat just to
reheat the sauce.
7.
Serve
with flaky slices of Parmigiano reggiano and enjoy!
Tools
for Recipe:
All-Clad 3 Quart Colander (to
drain ravioli)
All Clad 4 QT Stainless Steel
Sauté Pan (for brown butter sauce)
