Few dishes capture the coziness of autumn quite like butternut squash ravioli. The sweet, nutty squash filling is balanced by a rich brown butter sauce, crisp sage and toasted hazelnuts.
Ingredients:
- 2 cups roasted butternut squash, puréed
- ½ cup ricotta cheese
- ¼ cup grated Parmigiano-Reggiano
- 1 egg yolk
- ½ teaspoon nutmeg
- Salt and pepper, to taste
- 1 package fresh pasta sheets (or homemade pasta dough)
- 1 egg, beaten (for sealing)
- 6 tablespoons unsalted butter
- 8–10 fresh sage leaves
- ¼ cup toasted hazelnuts, chopped
- Extra-grated Parmigiano-Reggiano, for serving
Method:
Mix squash, ricotta, Parmesan, egg yolk, nutmeg, salt and pepper until smooth.
Cut pasta sheets into squares. Place 1 teaspoon filling in the center, brush edges with egg, fold and seal.
Boil ravioli in salted water until they float, 3–4 minutes.
Melt butter until golden brown and nutty. Add sage leaves and fry until crisp.
Toss ravioli in sauce, top with hazelnuts and Parmesan, and serve immediately.
Serves: 4 | Prep Time: 40 minutes | Cook Time: 20 minutes
Chef’s Tip: Don’t overcrowd the pot—boil ravioli in batches to prevent sticking.
Chef Jackie Dodart of Jackie's Culinary Specialties is the former culinary school instructor at Harmons in Santa Clara and food and beverage manager at Marriott Hotels. She has also served as an assistant chef in Portofino, Italy. As an independent chef, Jackie is available to plan your next function. Jackie may be contacted at jackiedodart@hotmail.com.