Butternut Squash Ravioli Sauce
Recipe -
Butternut Squash Ravioli Sauce is a flavor-packed, low-effort pasta sauce that pairs perfectly with butternut squash ravioli and is ready in under 30 minutes. Toss the ravioli in the browned butter sage sauce and top with crispy sage leaves, walnuts, and freshly grated Parmigiano-Reggiano.
Equipment
Standard skillet -
Knife -
Cutting board -
Tortellini made from scratch with a sage and hazelnut butter sauce
There's nothing more rewarding then making your own pasta from scratch, but even if you buy ready made fresh pasta sheets, making your own tortellini is equally rewarding. See my pasta making recipe. Once made, the tortellini can also be frozen for another day.
This recipe uses butternut squash and Parmesan cheese for the tortellini filling. The sauce is made using nut brown butter, dry white wine and sage with a touch of lemon juice (see my wine substitutes). Some crushed roasted hazelnuts are added for texture, and It's then thickened with a little more butter for that silky creamy consistency just before serving. A marriage of flavours that is guaranteed to start a party in your mouth. Enjoy my tortellini made from scratch with sage and hazelnut butter sauce.
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Grilled Butternut Squash Ravioli | Louisiana Grills Recipes
Sweet, nutty and melt-in-your-mouth delicious, these Grilled Butternut Squash Ravioli make for an elegant fall dinner. The butternut squash is seasoned with nutty Maple Walnut seasoning then grilled until tender, infusing subtle notes of wood-fired flavor. Instead of homemade pasta, the smoky squash filling is stuffed into delicate wontons for an easy shortcut. The ravioli are boiled, then tossed in a luscious brown butter, sage and parmesan sauce.
Ingredients
1 CUP BUTTER, UNSALTED
1 BUTTERNUT SQUASH (1 1/2 LBS)
1 EGG, YOLK & WHITE SEPERATED
1/3 CUP FRESH SAGE LEAVES
2 GARLIC CLOVES, MINCED
TO TASTE, MAPLE WALNUT SEASONING
2 TBSP OLIVE OIL
1/2 CUP PARMESAN CHEESE, SHAVED
1/2 RED ONION, MINCED
72 SQUARE WONTON WRAPPERS
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Butternut Squash Jumbo Ravioli
With Sage and Wild Mushrooms, finished with a Brown Butter Sauce and Shaved Parmesan Cheese $14.95
Wine & Beer Pairing: Roxy Anne Pinot Gris / Alaskan Brewing Amber
Agnolotti on butternut squash - filled with shrimp and gouda cheese
Agnolotti on pumpkin squash purée- tis the season for this hearty pasta dish to warm Bae’s soul…and tummy.
In the second attempt to practice this again, I opted to do tri colored pasta with swirls. The filling, a beautiful shrimp, ricotta and smoked Gouda, roasted garlic and garlic chive hit cus I like a little green herb in my filling.
The pumpkin squash was roasted, then puréed before cooking again with heavy cream, salt and garlic chive.
The pasta came out so beautiful, as I grow closer to conquering all things pasta, I will keep testing out texture, color and pasta shapes. But no matter what form, my love for Bae comes only in one form, delicious heartfelt food, each and every day????????
#shrimp #gouda #goudacheese #ravioli #handmadepasta #pastalover #freshpasta #pastafresca #agnolotti #pumpkinsquash #squash #pumpkin #homecooking #foodreels #instareel
RECIPE: Chef Brad Valley's Butternut Squash Ravioli
2 cup mashed, cooked butternut squash
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup mascarpone cheese or ricotta cheese
1 egg yolk
1/2 cup grated Parmesan cheese
1 package wonton wrappers
2 tablespoons butter
1 clove garlic
chopped fresh sage to taste
1 tablespoon grated Parmesan cheese, or to taste
3 tablespoons of extra virgin olive oil
1 to 2 cloves of garlic to taste.
¼ cup heavy whipping cream
Directions
1. Peel and dice squash into 1 inch cubes. Place squash in a bowl and toss with 3 tablespoons of olive oil, salt and
pepper. Place on a baking sheet and cook for 45 min. to 1 hour at 375 or until squash is very tender
2. Place cooked squash into a mixing bowl. Add salt and black pepper. Stir in mascarpone cheese, egg yolk, and 1/2
cup Parmesan cheese, mixing until the filling is smoothly combined. (this step can be done in a mixer)
3. Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer
edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton
in half, and press the edges to seal. Repeat with the remaining wonton wrappers.
4. Place a deep skillet over medium-low heat. Stir in butter and heat until butter just starts to turn a very light
brown. Add diced cloves of garlic and remove from heat. Meanwhile, bring a pot of lightly salted water to a
simmer.
5. Drop the filled raviolis into the simmering water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium. Add cream and cook just until the raviolis are infused with garlic flavor and cream just begins to bubble, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.