ROASTED FALL SQUASH RAVIOLI WITH BROWN BUTTER AND CRISPY SAGE
Steps:
- Pasta: Place flour and salt in bowl and make well. Combine liquid ingredients and place in well. Using fork, bring flour into center; mix together. Mix dough, pressing hard to form ball. Split in 1/2; wrap in plastic. Let rest 1-8 hours. Ravioli: Preheat oven to 350°F. Cut squash in 1/2. Remove seeds. Brush with olive oil; season with salt and pepper. Place thyme sprig and garlic clove in cavities. Turn squash, flesh side down, onto rimmed sheet pan. Add water 1/4 of the way up sides of squash. Roast until tender, 45 minutes. Melt butter in 8-inch sauté pan over moderate heat. As butter foams, it will pull away from sides of pan and turn brown. Remove from heat; let cool. Heat 3/4 cup olive oil in 10-inch sauté pan over moderate heat to about 300°F. Cook sage leaves-separate using spatula-about 30 seconds. Drain on paper towels. Leaves will crisp up as they cool, but if they are not crispy enough, re-fry them. Remove flesh from squash. Peel garlic; discard thyme. Process squash flesh and garlic in food mill or food processor until smooth. Add thyme leaves, parsley, 2 tablespoons brown butter, salt, and pepper. Cut dough balls into quarters. Dredge first quarter in flour. Keep remaining three quarters covered with plastic. Use pasta machine to roll pasta as thin as possible. Place strip of dough on floured counter, cover with plastic. Repeat with remaining dough. Place 1 strip on counter. Place 1 tablespoon filling every 2 inches. Place another strip carefully on top. Pat around filling. Use dull side of 1-inch cutter to seal filling. Use fingertips to seal outside of dough. Use 3-inch cutter to cut ravioli. Bring 1 gallon salted water to boil. Add ravioli. Cook at high simmer until tender, about 4 minutes. Remove ravioli. Place 5 per serving in pasta bowl. Drizzle 1 tablespoon brown butter over top and garnish with crispy sage leaf.
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Md Alamin Hosen Alamin
[email protected]This dish is a great way to use up leftover roasted squash.
Araeli Arriaga
[email protected]The crispy sage is a great addition to this dish. It adds a nice crunch and flavor.
PrescriptionMeds
[email protected]I've never made ravioli before, but this recipe made it easy. I'm definitely going to try making other types of ravioli now.
Itz_Beeks Yt
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
Randy Harder
[email protected]I'm not a fan of sage, so I omitted it from the recipe. The ravioli were still very good.
Devil
[email protected]I made this for my family and they loved it! It's a great recipe for a weeknight meal.
Boogie Brown
[email protected]This dish is absolutely delicious! The combination of flavors and textures is perfect.
Maja Lipiec
[email protected]The ravioli were a bit too thick for my taste. I think I would roll them out thinner next time.
Shonkor Shonkor
[email protected]I've made this dish several times now and it's always a crowd-pleaser. It's a great dish for a special occasion.
Abuzar Choudhry
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The ravioli are so delicate and flavorful.
Fatma Hossam
[email protected]I'm not a huge fan of squash, but I really enjoyed this dish. The crispy sage and brown butter sauce really made it.
michael may
[email protected]This dish is a great way to showcase seasonal fall vegetables. The roasted squash is especially delicious.
Blossom Gilpen
[email protected]The squash filling was a bit bland for my taste. I think I would add some more herbs or spices next time.
YOMISRAM TUBE
[email protected]I followed the recipe exactly and the ravioli turned out perfect. I will definitely be making this dish again.
adison Pelroy
[email protected]I made this for a dinner party and it was a huge hit! Everyone loved the unique flavor combination.
Nadia Naima
[email protected]The ravioli were a bit too al dente for my taste, but overall the dish was still very good.
Ros Ane
[email protected]This dish turned out amazing! The squash filling was creamy and flavorful, and the crispy sage added a delicious touch. I also loved the brown butter sauce - it was so rich and decadent.