Butternut Squash Ravioli
Published on November 11, 2024
A recipe created by our friends at Carnelian Cooks, this comforting dish combines the natural sweetness of butternut squash with the earthy warmth of sage, creating a harmonious blend of autumnal flavors. Savor the cozy flavors of butternut squash ravioli with hazelnut sage sauce paired with our Nicole Marie Red Blend.
Butternut Squash Ravioli
Ingredients
Pasta Dough
- 1 C “00” flour
- 1 egg
- 2 egg yolks
- pinch of salt
- extra virgin olive oil
Butternut Squash Filling
- 1 butternut squash, halved and deseeded
- ¼ C ricotta
- ¼ C parmesan, grated
- 1 T balsamic glaze
- pinch of cinnamon
- nutmeg, grated
- fresh thyme
- salt & pepper, to taste
Hazelnut Sage Sauce
- 3 – 4 cloves of garlic, thinly sliced
- 6 – 8 large sage leaves
- 1 stick of butter
- ¼ C hazelnuts, roughly chopped
- salt & pepper, to taste
- freshly grated parmesan to garnish
Directions
To make the pasta dough, create a well in the middle of the flour. Add the eggs, salt, and a little olive oil. Use a fork to whisk the eggs while slowly adding in flour from the wall of the well until half of the flour is incorporated. Use your hands to begin mixing the dough until it comes together.
Transfer the dough to a lightly floured surface and knead by hand for up to 30 minutes. If the dough becomes dry at any point, run your hands under water and continue to knead. Form the dough into a ball and wrap in plastic. Set aside for 30 minutes to one hour at room temperature.
While the pasta dough is resting, make the filling by preheating the oven to 400 degrees. Season the butternut squash with extra virgin olive oil, salt, and pepper. Roast in the oven for 45 – 60 minutes.
Immediately, scoop out the filling of the butternut squash and transfer to a bowl. Add parmesan, ricotta, balsamic glaze, cinnamon, nutmeg, thyme, salt, and pepper. Mash with a fork or a potato masher. Set aside, and allow to cool to room temperature.
Unwrap the pasta ball and cut it in half. Form the dough into a disk shape, then use a pasta machine to roll out dough to appropriate thinness. Repeat the process with the second half of the dough.
Place butternut squash filling in a piping bag. Pipe one to two tablespoons of the filling, three to four inches apart until one sheet of dough is filled. Spritz a little water on the dough and around the filling before layering on the second sheet of dough.
Gently use your fingers to press around the filling, making sure there are no air pockets. Then use a pasta cutter to cut out three to four inch square raviolis. Place on a lightly floured tray.
To make the sauce add butter to a pan on medium to high heat. Melt the butter until it slightly starts to brown. Add the garlic, sage, salt, and pepper. Continue to cook until sage becomes fried. Add the hazelnuts and turn to low.
Bring a salted pot of water to boil. Add the raviolis one or two at a time. Cook for three minutes each, then immediately transfer to the saucepan.
Plate the ravioli with sauce on a desired dish. Grade fresh parmesan on top and serve with Sean Minor Nicole Marie Red Blend.
