Every year, around the same time I dig out my winter sweaters and scarves, I always start craving butternut squash everything…especially if said squash happens to be wrapped in homemade pasta dough and drizzled with warm sage brown butter. Last weekend after spending the day decorating the Christmas tree and stringing the lights, I decided to break out the pasta maker and mix up dough from scratch. It was my first time making ravioli, and once the sheets of dough were made, it was really just a matter of scooping out the filling and sealing each little pillow of goodness shut. It wasn’t a 30-minute meal by any means, but with every mouthwatering bite, we were reminded that the process is so worth it. Keep reading for more photos and the recipe…
It’s really important to keep running the pasta dough through the machine until the sheets are almost transparent.
Brushing the edges of the dough with beaten egg white helps each raviolo adhere so that they stay together during the cooking process.
Butternut Squash Ravioli with Sage Brown Butter
For the filling:
- 1/2 butternut squash, seeds removed
- 1 tablespoon olive oil
- 2 tbsp maple syrup
- 1/2 teaspoon ground nutmeg
- 1/4 cup mascarpone cheese
- 2 teaspoons kosher salt
- 4 eggs, plus 2 egg whites, beaten, for egg wash
- 3 cups all-purpose flour, plus additional for dusting
- 1/2 cup water
- In an electric mixer fitted with a dough hook, add eggs, 1 at a time, and mix. Continue mixing and add all the flour and water; continue mixing until it forms a ball. Sprinkle some flour on work surface, and knead the dough until elastic and smooth. Wrap the dough inplastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
- Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
- Dust the counter and dough with flour, and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. Gently press out air pockets around each mound of filling and form a seal. Cut each pillow into squares.
- Cook the ravioli in plenty of boiling water for 7 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta and top with sage brown butter sauce.
Sage Brown Butter Sauce
- 1 stick butter
- 2 tablespoons chopped sage
- salt and pepper to taste
In a small pan, melt the stick of butter. Add the sage and continue to cook until the butter starts to brown. Remove from the heat.