Butternut Squash Ravioli

Butternut Squash Ravioli is not a new concept, but it is a good one. There are lots of versions that you can make. You can make a cream sauce to toss the ravioli with if you prefer. I prefer a white wine sauce fortified by a dab of cream and butter. These can be made ahead or frozen.

Filling

• Butternut Squash, at least a pound cubed (I like to buy butternut squash already cut up and cubed - it really makes life so much easier, you can also buy frozen if you choose).
• 3 large Shallots, thinly sliced
• 2 garlic cloves, minced
• Herbs de Provence or other herb combination
• Either fresh homemade pasta dough (in ravioli shapes) or store-bought ravioli pasta wrappers – you can also use Gyoza wrappers (in frozen Asian section at Central Market).
• One egg and pastry brush for binding
• Parmesan, Pecorino, Fontina, or Goat Cheese
• Cream
• Ground white pepper

For sauce – choose from either brown butter sage or shallot-white wine sauce*

• 7-8 tablespoons butter
• Sliced Shallots to taste
• 10-15 fresh sage leaves torn
• Dried cranberries (optional)
• Shaved Parmesan
• Ground Black Pepper

*Else where in Blog

Ravioli: Toss butternut squash with about 2 or the shallots sliced and 2 garlic cloves minced, herbs de provence, salt, pepper, and basil/garlic/olive oil. Place on a baking sheet and bake until fork tender. Bake until fork tender. Once done, remove from baking sheet and toss in a bowl with cheese, dab of cream, and [optional] ground sage. Puree (using a bit of chicken broth if necessary for texture). 

WITH DOUGH: Line up on a floured surface. Place a spoonful of filling inside every other round. Brush the edges of the ravioli with egg and secure top piece of dough pressing together gently with a fork. Boil in salted water for a few minutes, strain and reserve. 

Sage-Brown Butter Sauce: melt 7-8 tablespoons of butter in a pan, adding to it 10-15 fresh sage leaves, sauté with sliced shallots until brown. Remove sage leave before serving and toss with ravioli, dried cranberries, shaved Parmesan Cheese, and ground black pepper. Grated nutmeg optional. Good with Roast Chicken.