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Roasted Butternut Squash Ravioli in Sage Brown Butter Sauce

Can I tell you how much I LOVE having a farmer's market two blocks from my apartment? I get fresh, locally grown produce for much cheaper than the grocery stores. As well as meat, spices, flowers, etc. I got an ounce of ground cardamom today for less than a quarter of what it would cost me at my local supermarket.

Last weekend, I bought a butternut squash, with the intention of making butternut squash ravioli. Then I realized that I didn't own a pasta maker, but found out that I didn't need one, only a rolling pin, which I already own. However, I wasn't able to roll out the dough thin enough with the rolling pin, so I really do recommend using a pasta maker, if you have one. 

I did learn today that I really need to start reading recipes BEFORE I start cooking (actually, I thought I had learned this already, as I have, on numerous occasions, started cooking or baking, only to realize I don't have all the necessary ingredients, but I guess the lesson never sank in). Oh well, maybe you will learn from my (repeated) mistakes. I at least read the part where the pasta dough has to rest for at least 30 minutes before rolling. So, I had The Mister make the pasta dough, while I had to run out and work (I'm a pet-sitter, and had two weekend jobs to do). 

So, I got home, and started rolling out the dough, and cooking the filling. Then I got to the part of the recipe where it says the filling has to cool completely. Oh. Whoops. I had to go back out again for another dog-walk at 9 p.m., so I had The Mister fill the raviolis (he wanted to do it anyway), and boil them while I was gone. I made the sauce when I got back. 

I got the recipes (the roasted butternut squash puree, Tyler Florence's pasta dough, and Emeril LaGasse's ravioli) from I've combined all three below. This was definitely a fun adventure in cooking, and I had fun making it. 

The recipe below uses only 1 cup of the puree. Want some ideas of what to make with the rest of it? Check out this blog entry from Our Good Food Life. 

Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce
Makes 2 main-course servings, or 4 appetizer servings


For the puree: 

  • one 3-lb butternut squash 
  • 3 tablespoon olive oil 
  • 2 teaspoon kosher salt 
  • 1 teaspoon pepper

For the pasta dough: 

  • 2 cups AP flour 
  • 1 teaspoon salt 
  • 3 large eggs 
  • 2 tablespoon extra-virgin olive oil

For the filling:

  • 1 tablespoon butter 
  • 3 tablespoon minced shallots 
  • 1 cup butternut squash puree 
  • Salt 
  • White pepper 
  • 3 tablespoon heavy cream 
  • 3 tablespoon Parmigiano-Reggiano cheese, plus more for garnish
  • Pinch nutmeg

For egg wash: 

  • 1 large egg 
  • 1 tablespoon water

For sauce:

  • 8 tablespoon unsalted butter 
  • 12 fresh sage leaves, cut in half


  1. Early in the day of serving, or the day before, preheat oven to 400 degrees. Peel and seed the squash, and cut into 1-inch cubes. Spread in one layer on a sheet pan. Pour the olive oil over the cubes, and sprinkle with salt and pepper. Toss to coat.
  2. Roast in the oven for 30 minutes. Allow to cool. Transfer to food processor and puree. Transfer to plastic bag or tupperware container and refrigerate.
  3. Also early in the day, or the day before: make the pasta. In a mixing bowl fitted with the dough hook, combine the flour and the salt. Add the eggs one at a time, continuing to mix. Drizzle in the olive oil, and continue to mix until the dough forms a ball. Take the dough out of the bowl. Lightly dust your counter with flour, and knead the dough for ten minutes, until elastic and smooth.
  4. If using dough that day, brush surface of dough with olive oil, and lightly cover with plastic wrap. Allow to rest for thirty minutes. If making a day ahead of time, brush surface of dough with olive oil, and wrap tightly in plastic wrap, and refrigerate. Allow to come to room temperature before using.
  5. Also day of, or day before: make filling: melt butter of medium-high heat in a large sauté pan. Add minced shallots and sauté one minute. Add squash puree and continue to took another 3 minutes, or until slightly dry. Season with salt and white pepper, and add cream. Cook another 2 minutes.
  6. Remove pan from the heat and stir in cheese and nutmeg. Season again with salt and white pepper. Spread mixture onto plate or baking sheet and allow to cool completely.
  7. Using either a rolling pin, or a pasta roller, roll dough into wide ribbon of maximum thickness of ¼-inch. Thinner is preferable. Cover with plastic wrap. Cut into 3-inch squares.
  8. Just before cooking, make egg wash: beat egg with water in a small bowl. Also, bring a large pot of salted water to boil.
  9. When filling has cooled, scoop 2 teaspoon of filling onto each ravioli square. Brush edges of pasta squares with egg wash, and bring one corner of each square to meet the opposite corner. Seal the ravioli by pressing the edges together with a fork.
  10. Add ravioli, a few at a time, to the pot, and cook 2 to 3 minutes, until al dente. Remove from the water to a plate, and season with salt and white pepper. Tent with foil to keep warm.
  11. In a large sauté pan, melt 8 tablespoon butter. Add the sage leaves, and cook until the butter starts to brown. Remove from heat.
  12. Divide ravioli among plates (2 plates for main course, 4 for appetizers). Spoon butter sauce over pasta, and sprinkle additional Parmigiano-Reggiano cheese on top.

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