Squash Ravioli with Sage and Hazelnut Brown Butter Sauce

Sliced or slivered almonds can be substituted for the hazelnuts. * * The Parmesan for the sauce is shaved for garnish, so purchase a chunk with a shape that will allow you to shave off nice strips with a vegetable peeler.
Squash Ravioli with Sage and Hazelnut Brown Butter Sauce
Squash Ravioli with Sage and Hazelnut Brown Butter Sauce

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ravioli

  • 1

    Pound butternut squash (about 1/2 medium)

  • 4

    Tablespoons unsalted butter

  • 1

    Tablespoon brown sugar

  • table salt

  • whole nutmeg

  • 2

    Ounces Parmesan cheese

  • 1/8

    Teaspoon ground black pepper

  • all-purpose flour for dusting baking sheets

  • 1

    Pound fresh pasta , rolled into sheets

  • Sauce

  • 8

    Tablespoons unsalted butter

  • 1/4

    Cup coarsely chopped hazelnuts (about 1 ounce) *

  • 2

    Tablespoons minced fresh sage leaves

  • table salt

  • 1

    lemon

  • 1

    Ounce Parmesan cheese * *

Directions

Prepare Ingredients for Ravioli Peel, seed, and cut 1 pound butternut squash into 1-inch chunks. Grate 2 ounces Parmesan cheese. You should have about 1 cup. Grate nutmeg to yield a pinch. Prepare Ingredients for Sauce Cut 8 tablespoons butter into 4 pieces. Coarsely chop hazelnuts to yield 1/4 cup. Mince sage to yield 2 tablespoons. Juice 1 lemon to yield 2 teaspoons. Shave 1 ounce Parmesan cheese with vegetable peeler. Make Filling Place squash in large microwave-safe bowl. Cover bowl tightly with plastic wrap and microwave on high until squash is tender and easily pierced with dinner fork, 10 to 15 minutes. Carefully remove plastic wrap (watch for scalding steam), drain squash, and transfer to food processor. Add 4 tablespoons butter, 1 tablespoon brown sugar, 1/4 teaspoon salt, and nutmeg and process until mixture is smooth, 15 to 20 seconds, scraping down sides of bowl as needed. Transfer to bowl, stir in grated Parmesan and 1/8 teaspoon pepper, and refrigerate filling until no longer warm, 15 to 25 minutes. Cut Pasta Sheets Dust 2 large rimmed baking sheets liberally with flour; set aside. Using pizza wheel or sharp knife, cut one fresh pasta sheet at a time into long rectangle measuring 4 inches across. Fill Ravioli Place generous 1-teaspoon dollops of filling about 1 inch from bottom edge of dough and spaced about 1 1/4 inches apart. (If edges of dough seem dry, dab with water.) Fold top of pasta over filling and press layers of dough together securely around each filling mound to seal. Use fluted pastry wheel to cut along two sides and bottom of sealed pasta sheet. Run pastry wheel between mounds of filling to cut out ravioli. Transfer ravioli to floured baking sheet, cover with damp kitchen towel, and set aside. Repeat with remaining pasta and filling. Make Sauce Heat butter, hazelnuts, sage and 1/4 teaspoon salt in 10-inch skillet over medium-high heat. Cook, swirling pan constantly, until butter is melted with golden brown color and nutty aroma, about 3 minutes. Off heat, stir in lemon juice; set aside. Cook Ravioli Bring 4 quarts water to boil in large stockpot or Dutch oven. Add 1 tablespoon salt and half of ravioli. Cook, stirring often and lowering heat if necessary to keep water at a gentle boil, until ravioli are tender, about 2 minutes (3 to 4 minutes if frozen). Using slotted spoon, transfer cooked ravioli to warm serving platter. Spoon some of butter sauce over top and cover with foil to keep warm. Return water to a boil, cook remaining ravioli, and transfer to platter. Swirl 2 tablespoons ravioli cooking water into remaining butter sauce, then pour sauce over ravioli. Top with shaved Parmesan and serve immediately.

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