Butternut Squash Ravioli with Brown Butter Sauce

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 375 degrees F (190 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Rub squash down with 1 tablespoon olive oil: place on a baking sheet. Trim tops off each garlic clove, rub with oil, and wrap in foil. Place on the baking sheet.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Roast in the preheated oven until squash and garlic cloves are soft and browned, about 30 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Remove garlic skin. Combine squash, garlic, ricotta, grated Parmesan, brown sugar, and salt in the bowl of a food processor: blend into a thick paste. Transfer to a bowl, cover, and chill in the refrigerator.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Meanwhile, whisk semolina, all-purpose flour, and salt together in a bowl: transfer to a work surface. Push flour mixture into a mound, making a well in the center. Add eggs and 2 tablespoons olive oil into well, kneading and folding until batter is combined. Wrap dough in plastic wrap and let rest for 30 minutes.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Pass pasta dough through a pasta maker or roll it out using a roller on a lightly floured surface. Make several pasta sheets about the thickness of a dime.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Drop about 2 tablespoons of squash filling 2 inches apart on 1 pasta sheet. Place another sheet over top: press down around each lump of filling. Stamp out and seal each ravioli, using a ravioli stamp.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Heat ½ cup canola oil over medium heat in a separate pan. Fry sage leaves in batches until dark green and crispy. Transfer to a paper towel-lined plate to drain.'}

9. 9

   {'id': 'step_8', 'step': 9, 'text': 'Melt butter in a small saucepan over medium heat. Simmer, stirring frequently, until browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Reduce heat to medium-low: stir in tarragon, thyme, and salt.'}

10. 10

    {'id': 'step_9', 'step': 10, 'text': 'Meanwhile, bring another pot of lightly salted water to a rolling boil. Add raviolis: boil until they float, about 5 minutes. Drain and plate.'}

11. 11

    {'id': 'step_10', 'step': 11, 'text': 'Ladle butter sauce over pasta: garnish with fried sage. Sprinkle with shredded Parmesan cheese. Serve immediately.'}

📊 Nutrition Facts

Per serving (6 servings total)

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