We made butternut squash ravioli in a sage browned butter sauce with the 2 biggest squashes ever!
We harvested a couple squashes from a farm last month and we finally decided to eat them by making ravioli pasta. They were huge squashes so we made a large batch of dough and had lots of help. Here’s what we did:
Filling: - Butternut squash peeled and cubed - Toss in olive oil, salt, pepper, sliced onion and garlic cloves - Bake at 400 for 45 minutes - Press in a colander to squeeze out excess liquid - Immersion blend or blend until smooth - Add in grated Parmigiano Reggiano (~1 cup per squash) and salt and pepper to taste
Dough: - Mix 100g flour per whole egg (adjust with slightly more egg or water if needed but the dough should be dry and crumbly at first) - When the dough comes together, knead for 10 minutes until smooth - Wrap and rest in the fridge for an hour before using
Sauce:: - Add butter and sage into a pan to slowly brown - remove sage leaves once crispy - Boil ravioli in salted water (constantly stirring on a gentle boil to prevent ravioli from expanding and exploding) - Add a scoop of pasta water - Finish cooking ravioli in the sauce - Add in crispy sage leaves to plate
Butternut Squash Ravioli
See the recipe here!
Buy the Tasty Cookbook Today:
Check us out on Facebook! - facebook.com/buzzfeedtasty
Credits:
MUSIC Together Again Licensed via Warner Chappell Production Music Inc.
So tasty! Watch till the end - ravioli with ricotta served with creamy butter and sage
Come and join my Pasta world!
@mateo.zielonka on Instagram
Website
Nothing better than fresh made Pasta
Roasted Pumpkin Ravioli with Brown Butter and Sage
Served in an irresistible brown butter and sage sauce, this roasted pumpkin ravioli recipe is a dish that’s sure to impress. Give it a go this weekend.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @coles
Roasted Pumpkin Ravioli with Brown Butter and Sage Serves 4 Prep 1 hour (+ cooling & 30 mins resting time) Cooking 35 mins
1. To make pumpkin filling, preheat oven to 200°C and line a baking tray with baking paper. Toss the pumpkin and oil in a bowl and arrange on lined tray. Bake for 30 mins or until golden brown and tender. Transfer the pumpkin to a bowl to cool. Mash until smooth. Stir in biscuit, parmesan and lemon rind. Season. 2. Roll out the pasta dough. Place 8 heaped teaspoons of pumpkin filling on the pasta sheet 2cm from the long edge closest to you, spaced about 4-5cm apart. Loosely fold the pasta sheet over the filling and press around the filling to remove any air. Use a pasta cutting wheel, sharp knife or round pastry cutter to cut ravioli into even shapes. 3. Add the butter to a large deep frying pan over medium heat. Cook for 2 mins or until the butter melts and begins to foam. Add the sage leaves and cook for 1-2 mins or until crisp. Add the garlic and stir to combine. 4. Meanwhile, cook the ravioli in a large saucepan of boiling water for 2 mins or until the ravioli rise to the surface and are al dente. 5. Use a slotted spoon to transfer the ravioli to the butter mixture and gently toss to coat. Divide among serving plates. Season with pepper to serve.
Serve with: toasted pine nuts
*Basic pasta dough:
Want more easy recipes? Check out our ‘Soup & slow cooker meals’ playlist which includes:
Beer mac ’n’ cheese:
15 minute chicken & corn soup:
How to make beef & beer slow-cooked pies:
Slow-cooked beef ragu:
Butternut squash ravioli | Video recipe
Watch this video to see how easy it is to make homemade ravioli from scratch! Find the full recipe here:
These homemade ravioli filled with butternut squash and Parmesan cheese make the perfect autumn dinner! Prepare your pasta dough following this foolproof recipe for a perfect result every time.
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks: