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!!
- About one lb butternut squash
- 1/2 cup grated parmesan cheese
- Salt and Pepper to taste
- Pinch of nutmeg
- 2 1/4 cups flour
- 3 eggs
- 2 tbl water
- 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
- Preheat oven to 400
- Cut squash in half lengthwise, remove seeds and rub with a bit of butter
- Place cut side down on a cookie sheet lined with foil
- About 30 minutes later, flip squash and continue cooking until soft
- 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)
- To make dough – follow directions here
- To make ravioli – follow these directions about preparing them
- 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
- Next add shallots and sage to same skillet – stir for 30 seconds
- 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)
- 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.
- Important – do not pour ravioli out – scoop out with a strainer and place in bowl
- Pour sauce over and enjoy!
Hmmm… as I’m typing this up, I’m seriously craving these again. I’ll have to whip up a batch again soon!!