Butternut Squash Ravioli
Butternut squash always reminds me of fall! After a trip to Atlanta and spending just a few days in the south, it gave me some inspiration for this recipe. Not only will every bite burst with fall flavors, each one will also be topped off with a little southern twist. Little bites of crunch from the candied pecans will make you feel like you're in Atlanta yourself!
This recipe makes about 15-20 ravioli. This dish is the perfect appetizer or small bite before your main dish.
Ingredients
1 cup of flour, plus more for work surface
1 egg
salt
splash of water
butternut squash, cut into cubes, 1 cup
1-2 tablespoons milk, 2% or whole (cream is great too)
1/4 teaspoon ground cinnamon
sprinkle of ground nutmeg
1/2 tablespoon brown sugar
3 tablespoons butter
3-4 sage leaves, sliced
1/4 cup candied pecans, lightly crushed
Instructions
Clean your work surface to prepare your pasta dough. In a bowl place one cup of flour and using your finger, dig a small whole in the middle so this creates a mound. Crack your egg into the mound. Sprinkle a couple dashes of salt and using your hand just splash a handful or two of water.
Use your fingers or a fork to start breaking up the egg as you slowly start to incorporate the flour little by little. Do this until you have used up the entire mound of flour and the dough starts to take its shape.
Then on a flour work surface, knead you dough just until it becomes well combined and smooth. Form into a small, fat log then cover with plastic wrap and set aside for 30 minutes.
In the meantime, clean up everything from preparing the dough then move onto preparing your filling.
Place a cup of cubed butternut squash into a microwave safe bowl, add a splash of water and microwave for 5 minutes. Let cool for 5 minutes then transfer to a blender or food processor. You can also keep in a bowl and use an electric mixer for this next part.
Season the cooked butternut squash with cinnamon, nutmeg, salt, and the milk/cream. Blend until you have a think puree.
Set aside to cool or keep in the fridge until you are ready to use it.
Once your pasta dough has rested, cut the log in half, simply use a rolling pin to roll out each part into long thin sheets of pasta. Keep dusting with flour as needed.
Once you have your two long sheets, place a little ball of your filling about every inch apart, then fold your dough over and press in-between each one firmly to seal. Use a knife or a pastry cutter to separate each piece. If you just use a knife, go around the edges of each one with a fork after you cut them. Press along the rim of each one to make sure it is sealed and it will also give each ravioli a little boarder design.
You can place the ravioli on parchment paper, on a tray, in the freezer (about 10 minutes, until firm) ... then transfer into a baggie, to leave in the freezer for future use. Or just set aside to dry as you prepare your sauce,
Place your pecans in a small baggie (don't close all the way), then use whatever you have to lightly crush the pecans. Set aside.
In a small pot, start boiling your water.
In the meantime, in a small pan, heat your butter over medium. Once it starts to bubble, add your sliced sage leaves and cook on medium-low until reduces a little and starts to brown.
When your water has come to a boil, gently add the ravioli and salt into the water. Give a gentle stir, then as the ravioli begin to float, remove one at a time into a serving bowl.
Pour the sage butter sauce overtop, gently stir, then sprinkle with the crushed pecans. You may add a few fresh sage leaves to garnish.
Serve immediately.