Monday, December 1, 2014

Butternut Squash Ravioli

Butternut Squash Ravioli with a creamy sage sauce | Cooking on the Front Burner


MMMMM..... Not that I'm trying to brag but I have a new favorite fall meal with this Butternut Squash Ravioli recipe that I'm anxious to share with you.  A bit putzy yes, but you can do it!  Your taste buds will be delighted with these little pillows of tasty squash covered in a sage cream sauce and topped with toasted pecans.

Have you ever ordered this dish in a restaurant and wondered how to make it home?  Well, with this recipe, you can make these any time you want.  There are several steps but what I did to make it easier was to make the filling first and kept in the refrigerator for a week.  Then when I made the dough and raviolis, I froze them for a day until I was ready to cook. (To freeze, place ravioli on a cookie sheet and place in freezer for 20 minutes.  Remove and place in a large baggie). The sauce was super easy to make and that night I just made that and cooked the raviolis.
Note:  I have links below to when I made this dish last year, however the sauce recipe is brand new and oh so good and that what makes it worth repeating!!

Butternut Squash Ravioli

by Cooking on the Front Burner
About 3-4 servings
Ingredients
    Ravioli
    • About one lb butternut squash
    • 1/2 cup grated parmesan cheese
    • Salt and Pepper to taste
    • Pinch of nutmeg
    Dough
    • 2 1/4 cups flour
    • 3 eggs
    • 2 tbl water
    Sauce
    • 1 1/2 tbls butter
    • 1/4 cup chopped pecans
    • 2 tbls finely chopped shallots
    • 5 large leaves fresh sage chopped
    • 3/4 cup dry white wine
    • 2/3 cup whipping cream
    Instructions
    1. Preheat oven to 400
    2. Cut squash in half lengthwise, remove seeds and rub with a bit of butter
    3. Place cut side down on a cookie sheet lined with foil
    4. About 30 minutes later, flip squash and continue cooking until soft
    5. Let cool a bit then scoop flesh (not skin) into a large bowl, mash and then add cheese, salt, pepper and nutmeg - refrigerate until ready to use (keeps for a week in refrigerator)
    6. To make dough - follow directions here
    7. To make ravioli - follow these directions about preparing them
    8. To make sauce melt butter in a large skillet over medium heat than add pecans and stir until they are slightly darker and fragrant (about 3 minutes) Remove with a slotted spoon and set aside
    9. Next add shallots and sage to same skillet - stir for 30 seconds
    10. Add wine and cream and the increase the heat and boil until it reducing to about 3/4 cups (this could take 5-7 minutes)
    11. To cook ravioli - bring a large pot of water to boil (add 1 tlb salt) , add ravioli and bring back to boil - stir occasionally and test one after about a minute or 2 to make sure filling is hot.
    12. Important - do not pour ravioli out - scoop out with a strainer and place in bowl
    13. Pour sauce over and enjoy!
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    Hmmm... as I'm typing this up, I'm seriously craving these again.  I'll have to whip up a batch again soon!!



    PLEASE - if you get stuck or have a question, feel free to contact me, I would love to help you make this dish!

    Butternut Squash Ravioli with a creamy sage sauce | Cooking on the Front Burner

    Enjoy!

    Another butternut squash recipe you might enjoy


    8 comments:

    1. You brag all you want when dinner looks like this. I'm trying to include more meatless dinners in my sweetie's diet...this looks perfect!

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    2. I haven't made fresh pasta in ages...since cooking school to be exact! I think it's time to whip out my never-been-used pasta machine and whip these ravioli up! Butternut squash ravioli are my fave. Pinned :)

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    3. You're killing me with this ravioli dish .... you have no idea how bad I would love a plate of this right now! Gah!!! I drool every time I see this - I need to try this, Deb!

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    4. I suffer from thinking people will think I am bragging when I am just being enthusiastic. If you are this enthusiastic I am going for it. :) I pinned your ravioli recipe. I have wanted to make these for a very long time.

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    5. I've been dreaming about this ever since I saw it on Instagram! It looks AMAZING....pretty sure I'd down the entire pan of it!

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    6. This sounds so perfect, Deb! Pinned and shared!

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    7. Oh my word... wow. So yummy!!!! Fantastic pictures too :) Definitely pinning!

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    8. Deb, This looks delicious and I can't wait to make this. I can just taste the butternut ravioli as your photos are so beautiful. Thanks for sharing. Joan - My Cookie Clinic

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