Butternut Squash Ravioli with Butter Sage Sauce

Wow.  I am so glad that i made these.  As with most things they are easier to make than they appear.  They do however require time and patience especially if this is your first time make dough, rolling it and filling it.  I would start by just getting a handle on making dough and rolling it.  If you are anything like me, I try to do it all at once and can end up way too exhausted to eat and in a kitchen that looks like the flour bag exploded.  Take your time with these delicate little packages and I assure you, your time will not be wasted.  I will begin by referring you to a page I have written previously on how to make the dough and roll it out.  Making dough.  It is under the heading of silk handkerchief pasta, just follow to directions until you have the dough all rolled out.

Pre-heat the oven to  400 degrees.  Drizzle the cut butter squashes with olive oil. Place them on a cookie sheet cut side down on parchment paper.  Cook for 45 minutes or longer, until they are tender and scoop-able.  Nice and soft inside.

Butternut Squash Filling

• 2 butternut squashes, cut in half lengthwise
• 1/4 tsp. nutmeg
• 6 dashes cinnamon
• pinch of brown sugar
• salt
• olive oil

Scoop out the flesh of the butternut squashes.  Place in a bowl and then add the nutmeg, cinnamon, brown sugar, and salt.  Mix well.    Puree the mixture, so that you can then put it in a pastry bag to easily place on the pasta sheet.  It should be thick and creamy.  When cool, fill a pastry bag with a medium size nozzle.  Put this in the fridge until you are ready to use.

Measure the length of the pasta sheet so that you know where to put the filling.  There are many shapes of ravioli that you can use.  Be creative.  I started with the pastry cutter you see in the picture and ended up using a cookie cutter because I liked the shapes better.  Use your imagination.  Once you have it all measured out you can begin placing your filling in the center of the marked area.

When all the filling is placed, take your second sheet and place it over the top of the first.  This can be tricky, ask for some help if you need it.  Next you need to press around the filling with your fingers so that the filling is contained within the dough.  Make sure you get all the air out and the that it is sealed all around each filling.  As an extra measure and for presentation, you can then gently press a circular mold around the filling.  I used an egg cup, find something if you chose but do not cut right through it, this is simply and indentation.

Cut the ravioli in whatever shape you desire.  If using a mold that you press onto the dough like the one in the picture, use a pizza cutter (very sharp one) to cut along the lines.  If using a cookie cutter, the cutter with go right through the dough and there is no extra cutting necessary.

I made two different shapes, square and round.  I preferred the round.  Notice some have the round indentation around the filling and some do not.  Which do you prefer?  Use that method.

Take a moment to admire these scrumptious little pillow of goodness.  You make cook them immediately, refrigerate them for later or freeze them for later use.  If freezing, make sure that they do not stick together.  Freeze first on a cookie sheet, then transfer them to a bag.

Butternut Squash Ravioli with Sage Butter Sauce
Serves 8

One Response to “Butternut Squash Ravioli with Butter Sage Sauce”

1. J Gervais says:

   January 23, 2012 at 11:29 pm

   Interesting recipe! I have been making my own variation of these ravioli for some time now. For my filling, I use a butternut squash, a sweet potato / yam, a combination of goat cheese, parm and aged chedder. I also throw in a little paprika and roasted garlic with the cinnamon and nutmeg! Ends up really good! Love your blog!