Homemade Butternut Sage Ravioli

Updated at: Thu, 17 Aug 2023 04:05:03 GMT

Step 1

Cook the butternut squash with half the salt, powdered sage, bay leaves, and black pepper. When the squash is done, puree it with a blender, immersion blender, or potato masher. If baked in the oven, add oil and bake until very tender. If done in the instant pot, use approximately 1 cup of water for every 2 cups of squash.

Step 2

To start the ravioli dough, whisk the flour and salt together in a large bowl. Make a well in the center of the flour and add 3 eggs all at once. Mix the flour and eggs together well using your hands. Add olive oil and knead the dough for 5 minutes. Form into a ball and cover wrap in plastic for 30 minutes.

Step 3

Saute mushrooms in a pan with some butter, remaining salt, and pepper until browned and tender. Turn off the heat.

Step 4

To the pan with the mushrooms, add the butternut squash puree, goat cheese, and spinach. Gently stir to combine and allow remaining heat from the pan and puree to wilt the spinach a bit. Adjust as needed to create a thick soup or stew like consistency.

Step 5

To a separate pan, add ½ cup butter and cook while stirring constantly until almost lightly darkened. Add in chopped sage leaves and pistachios and continue to cook until butter is browned and gives off an herbal, nutty aroma. Turn off heat.

Step 6

Take a small piece of the dough and either run it through a pasta machine a few times or use a rolling pin, some flour and roll into a thin sheet. Cut circles out of the dough using a cookie cutter or a glass. Repeat until you have twice the number of circles as you would like finished raviolis.

Step 7

Whisk the remaining egg in a small bowl to make the egg wash. Bring a large pot of salted water to a boil.

Step 8

Place 1 teaspoon of the butternut filling in the center of half of the circles. Brush egg wash around the edge of the circle. Place the second circle on top over the filling and use a fork to crimp the edges all around. Continue with the remaining pasta dough until all the dough or filling has been used.

Step 9

Add ravioli to boiling water and cook until the ravioli floats to the top of the water, about 2-3 minutes. Add ravioli to butter sauce with ½ cup of the pasta water and toss everything together. Serve in a shallow bowl with black pepper and freshly shredded cheese.

1 liked

0 disliked