Roasted Butternut Squash Ravioli With Sage Hazelnut And Brown Butter Sauce Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
• Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
• Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
• Fill a deep pot with lightly salted water and bring to a boil.
• To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
• Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
• To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

Steps:

• Directions:.
• In a sauté pan, over medium heat cook 5 slices of pancetta until crispy. Remove the pancetta from the pan and set aside.
• In the same pan, melt ½ tablespoon of butter. Add the shallots and sauté for 1 minute. Add the mashed butternut squash and cook until the mixture is slightly dry, about 2 minutes. Stir in ¼ cup chicken broth and continue to cook about 3 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely (before putting the filling into the ravioli).
• Make pasta, roll and cut into 3-inch rectangles. Place a teaspoon of the filling in the center of each pasta/wonton rectangle. Fold in half and seal completely.
• Start boiling a pot of salted water.
• In a sauté pan, melt the remaining 5 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Add ¼ cup of chicken broth and cook another 10 minutes. Remove from the heat.
• Add the pasta to the pot of boiling salted water. Cook until al dente. This will take about 5 minutes or until the pasta floats. Tip: Even if they are floating, taste test the pasta portion of the ravioli before you drain the pot.
• Crumble the pancetta.
• Remove the pasta from the water and drain well.
• Single Servings: Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle each plate with remaining cheese and parsley.
• Family Style: Put half of the raviolis in a big serving platter, pour half of the butter sauce (6 pieces of sage) and half of the pancetta over the ravioli; than repeat with remaining half of ingredients. Sprinkle remaining cheese and garnish with parsley.
• Give each person an amaretti cookie to crumble on their pasta (and an extra to snack on).
• Note:
• I'm still working on 'perfecting' this recipe.
• You can roast the squash or microwave it. If you microwave it use the 'fresh vegetable' setting. It takes me about 10 min, but every microwave is different. You can peel the squash or cook it in it's skin, it's doesn't make a difference. You may want to put it in for a couple minutes before you slice it in half.
• To speed up cooling the mixture spread it out on a plate and put it in the refrigerator.
• If using a Kitchen Aid pasta roller, roll out to Level 4. The 5th setting is a little thin.
• While you're stuffing/folding the ravioli start the water boiling and the butter sauce. Every so often swirl around the butter to prevent it from burning.
• Add some oil to the boiling water to prevent the ravioli from sticking.
• The wontons will boil quicker than the pasta.
• If you cook the ravioli a day or two later: Make sure you dust them with flour right after you finish your folding. The next day, don't let the ravioli sit on the counter while boiling the water, they'll get mushy; keep them in the fridge until the last moment.
• If you have left over pasta from cutting your ravioli and extra squash filling....boil the pasta, drain it and mix in the squash. It makes a great snack/lunch.

Steps:

• Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.
• Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.
• Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.

Steps:

• Preheat oven to 375 degrees F.
• Cut squash in 1/2 and scrape out seeds. Spread 1 tablespoon molasses in the cavity. Season with salt and pepper. Place cut side down on a roasting pan. Cook in the oven until very soft, about 1 hour. (See Chef's Notes.)
• Let cool to room temperature and scoop out flesh into the work bowl of a food processor.
• Puree squash until smooth, then spread on a baking sheet and return to the 375 degree oven to dry, about 10 minutes. The consistency will be like mashed potatoes. Scrape into a large mixing bowl.
• Heat the butter in a saucepan over medium-low heat until it begins to brown. Immediately remove from heat and add remaining 1 tablespoon molasses and all the vinegar. Add to squash with mascarpone, Parmesan, cinnamon, and nutmeg. Season, to taste, with salt and pepper and mix well. The recipe can be made ahead to this point (makes 2 cups filling,) Cover well and refrigerate 4 hours or up to 2 days.
• To fill the raviolis: Lay out a sheet of pasta dough on a lightly floured board. Cut into circles with a 3 1/2 inch pastry cutter. Put 1 tablespoon squash filling in the center of 1/2 the rounds using either a pastry bag or a small spoon. Leave a 1/2-inch border all around the filling. Moisten borders with water and top with remaining rounds of dough. Press all the air out and seal firmly by pressing all around with fingertips. Lay raviolis out to dry on a lightly floured board or baking sheet and lightly flour the tops. Repeat until you run out of dough and/or filling. To cook, boil in lightly salted water until tender, about 3 minutes. Reserve 2 ounces of the cooking water.
• Uncooked, filled raviolis may be used immediately or frozen for 2 months. Lay them out on sheet pans and place in freezer until frozen. Transfer to plastic bag.
• For the Sage Brown Butter: While raviolis are cooking, in a large saute pan, melt the butter with the sage and a pinch of salt until it foams and becomes light brown. Reserve.
• On medium heat toss the cooked raviolis in the sage butter then transfer to a serving platter or dishes. Add 2 ounces of the cooking water to the pan and swirl with any residual butter. Spoon the butter sauce over the raviolis, then finish with a generous grating of Parmesan and bittersweet chocolate.

Steps:

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

Steps:

• Preheat oven to 425˚F (220˚C).
• Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
• Bake until the squash is golden brown and tender, about 30 minutes.
• While the squash is in the oven, make the dough.
• When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
• Rinse the bowl of the food processor.
• To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
• Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
• Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
• Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
• Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
• Separate each ravioli with a knife or cutting tool.
• Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
• In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
• Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
• Serve the pasta with brown butter sauce.
• Enjoy!

Steps:

• Preheat oven to 425°F. and lightly grease a baking sheet.
• Make filling:
• Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.
• While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute.
• Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.
• In a 6-quart kettle bring 5 quarts salted water to a gentle boil for ravioli.
• Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 tablespoon filling in center. Lightly brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air and seal edges well. If desired, trim excess dough with a round cutter or sharp knife. Transfer ravioli to a dry kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, transferring as formed to towel and turning occasionally to dry slightly.
• In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season hazelnut butter with salt and pepper and keep warm, covered.
• Cook ravioli in 3 batches in gently boiling eater 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered.
• Transfer ravioli with a slotted spoon ) letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce.

Steps:

• Preheat oven to 350°F Lightly oil a baking sheet.
• Cut the squash in half through the stem and lay the halves cut side down on the oiled baking sheet.
• Bake 50-60 minutes, until easily pierced with a knife.
• Remove from oven and set aside to cool. Scoop out seeds and fibers and discard, then spoon the flesh into a mixing bowl. Mash squash with a potato-masher until smooth, then add breadcrumbs, 2 tablespoons Parmesan, honey, thyme, rosemary, chopped sage, and orange zest.
• Mix thoroughly and season with salt and pepper.
• Warm the olive oil and nut oil over medium heat in a small frying pan and add hazelnuts or walnuts.
• Cook, stirring often, about 3 minutes, or until nuts are golden.
• Transfer nuts to a plate and set aside.
• Melt butter in a medium saucepan until it turns brown and begins to smoke, 3-4 minutes.
• Remove immediately from heat, add nutmeg, and set aside.
• Place a pasta sheet on a lightly floured work surface.
• Spoon mounds of filling on the sheet about 1 1/2 inches apart (the number of mounds you make will depend on the size of the pasta sheets you use).
• Lightly mist the mounds with a spray mister filled with water, then place a second pasta sheet over the first, covering the filling mounds, and pressing firmly around the edges and between the mounds to seal.
• Using a fluted cutting wheel or knife, cut between the rows of ravioli.
• Repeat with remaining sheets of pasta and filling.
• Bring a large pot of salted water to a boil.
• Add ravioli and cook until tender, 2-3 minutes.
• To serve, reheat the browned butter. Drain ravioli and place in warmed serving bowl.
• Toss with butter, sprinkle with hazelnuts and 1/4 cup Parmesan.
• Serve immediately.

Steps:

• Preheat the oven to 400°F Brush the olive oil over the cut sides of the squash. Sprinkle with salt and pepper and place, cut-side down, in a glass baking dish. Bake for about 45 minutes, or until soft. Let cool. Scoop the squash out of the skin and puree in a blender or food processor until smooth.
• In a large skillet, melt 1 tablespoon of the butter over medium-high heat and saute the leek until browned, about 7 minutes. Add the squash, cheese, and parsley and stir until just heated through.Season with salt and pepper to taste.
• Place 1 tablespoon filling on a wonton wrapper. Brush the edges of the wrapper with water, fold, and seal shut around the filling. Repeat until all the filling is used.
• In a large pot of salted slowly boiling water, cook the ravioli until they float to the top, about 4 minutes. Using a slotted spoon, transfer to serving bowls.
• While the ravioli are cooking, melt the remaining 2 tablespoons butter in a small saucepan over medium heat. Brown the sage leaves in the butter for 3 to 4 minutes. Pour over the ravioli and serve at once.

Steps:

• Mix 300 g plain flower and 1/2 tsp of salt in a large bowl. Make a well in the centre of the flour. Add 3 eggs to the well. With a fork, beat the eggs and gradually draw in the flour. With your hands, mix in as much of the flour as needed to make a rough dough. You may not need to incorporate all the flour. Or if the dough is too sticky, you may need to sprinkle over a little extra flour. As soon as the dough begins to form a ball turn it out onto a work surface lightly dusted with flour. Knead the dough until smooth, elastic and no longer sticky, about 10 minutes. Wrap in clingfilm and leave to rest for at least 30 minutes or up to 4 hours. (You can make the dough in two batches - mix 300 g of flour with 1/2 tsp of salt and 3 eggs, then repeat with the remaining 300 g of flower, salt and 3 eggs, for easier kneading).
• Sprinkle some sea salt on pumpkin and put it in the oven to cook at 200C for about 40 minutes. Check if it's ready with a fork. It should be fairly soft.
• While the pumpkin is cooking, set the ricotta cheese in a sieve lined with cheese cloth over a bowl for the extra liquid to drain.
• When the squash is cooked, spoon out its flesh into a bowl, add the ricotta, a pinch of nutmeg, some salt and pepper and mix well.
• Roll the pasta dough using a machine or a rolling pin into long sheets and place one sheet in a well-floured ravioli form. Press it into the form, so that little wells for the filling will form.
• Spoon the ricotta and squash mix into the wells, but don't overfill them, because excess filling will spread around the dough when rolling. Brush the dough around the mix with water, and cover with another pasta sheet. Roll with the rolling pin on top to cut into individual ravioli. (Alternatively, simply lay a pasta sheet on a floured working surface, place teaspoons of the squash mis in 2 rows at 5 cm intervals, leaving a 2 cm border around the edges. Brush the dough around the edges with water. Top with another pasta sheet and press the edges together to dal. Cut into squares with a ravioli cutter or a knife).
• To make the sage-butter sauce, melt the butter in a frying pan over medium heat. Add the sage leaves and cook, stirring occasionally, for 4-5 minutes until the sage is crisp and the butter is light golden. Don't let your eyes off the pan at this stage, as butter and sage leaves burn easily.
• Cook half the ravioli in a large saucepan of salted boiling water for 5-8 minutes or until al dente. Use a slotted spoon to transfer to a plate. Repeat with remaining pasta. Divide the ravioli among serving bowls and spoon over the sage-butter sauce.

Steps:

• In a small saucepan, cook the squash purée over medium heat, stirring frequently, until it stops releasing moisture and is reduced to 1 1/4 cups, 10 to 12 minutes. Transfer to a small bowl to cool.
• In a small saucepan, melt 2 tablespoons butter over medium heat. Add shallots; cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Add chopped sage; cook, stirring, 1 minute more. Remove from heat; combine with squash. Season with salt and pepper; stir in nutmeg. Let cool completely.
• Generously dust two baking sheets with semolina; set aside. Divide pasta dough into 4 pieces; cover unused pieces with plastic wrap to keep them from drying out. Dust a piece of dough lightly with flour. Using a pasta maker, roll dough through the widest opening. Fold dough into thirds, and pass through machine again, layered side first. Repeat process three or four more times, until dough is smooth. Continue running the dough through the remaining settings, using additional flour sparingly, until pasta sheet is very thin. Dough should be at least 5 inches wide.
• Place dough on a lightly floured surface; halve crosswise. Cover half with plastic wrap. On the other half, place scant tablespoons of squash filling 1 inch apart in 2 rows. Using a pastry brush dipped in water, lightly moisten pasta around each mound of filling. Top with the remaining half sheet of pasta; press around mounds to eliminate air inside and to seal. Cut pasta into 2 1/2-inch squares. Brush away excess flour. Place ravioli on prepared baking sheets. Repeat with remaining dough and filling.
• For fried sage leaves: In a small saucepan, heat oil over medium-high heat. Drop a few sage leaves at a time into the hot oil, and fry until oil around leaves stops bubbling but before leaves brown, about 5 seconds. Using a slotted spoon, transfer to a paper-towel lined plate; set aside.
• Bring a large stockpot of water to a boil. Add salt and ravioli. Gently stir once, and cook at a gentle boil until the ravioli have floated to the top and are just tender, 3 to 5 minutes. Using a slotted spoon, divide evenly among four plates.
• In a small saucepan, melt the remaining 4 tablespoons butter over medium heat, and cook until lightly browned and aroma is nutty, 6 to 8 minutes. Drizzle over ravioli, and garnish with cheese and fried sage leaves. Serve immediately.

Steps:

• Preheat oven to 425°F and lightly grease a baking sheet.
• MAKE FILLING:.
• Roast squash, flesh down, in center of oven for 30 mins (or til tender). Scoop & mash flesh when cool.
• Place onion, sage, butter, salt & pepper in skillet. Cook 5 mins til onion is golden. Add garlic, cook 1 minute.
• Combine onion mixture, squash and goat cheese.
• Fill wonton wrapper with 1 tablespoons filling (flour surface under to prevent sticking). Wet edges and top with second wrapper. Press down around filling to seal and remove air. Place on towel to dry slightly, turning. Fill the rest of wontons the same way.
• MAKE SAUCE:.
• Cook butter & hazelnuts over medium heat until butter browns, about 3 minutes Remove from heat, season with salt & pepper, and keep warm.
• COOK RAVIOLI:.
• Gently boil 5 qts salted water in 6qt pot. Cook in 3 batches, about 6 mins each (will rise to surface). Transfer to shallow pan with some cooking water to keep raviolis warm. When all cooked, plate and top with sauce. (may also steam).