Butternut Squash Ravioli with Brown Butter Sage Drizzle

• Produce

  • 1 Bay leaf
  • 1 Butternut squash
  • 2 tbsp Garlic
  • 1/2 cup Onions
  • 10 Sage, leaves
  • 2 Thyme, sprigs

• Refrigerated

  • 12 Egg yolks, large
  • 6 Eggs, large

• Canned Goods

  • 2 cup Chicken or vegetable stock

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 4 1/2 cup Flour
  • 1 Dash Red pepper flakes
  • 1 Salt

• Dairy

  • 10 tbsp Butter
  • 15 16oz Container Ricotta cheese

• Other

  • This recipe serves 8 people

Found on flirtingwithflavor.com

Description

Ingredients

• This recipe serves 8 people
• 4.5 C Flour
• (plus more for dusting)
• 6 Large Eggs
• 12 Large Egg Yolks
• 1 Butternut Squash
• Salt
• 2TBS Butter
• 1/2 c Onions, diced
• 2 TBS Garlic, minced
• 2 Sage Leaves
• 2 Thyme Sprigs
• 1 Bay leaf
• 2TBS Honey
• 2 c Chicken or Vegetable stock
• Dash of red pepper flakes
• 15-16oz Container Ricotta Cheese
• 8 TBS Butter
• 8 Sage Leaves

Directions

• Put the flour, eggs, egg yolks, and salt in the bowl of a standing mixer that has a bread hook. Let it mix for a while, until it turns into a big ball of stuck together dough.
• Turn the dough out onto a floured surface and knead it by hand for 7-10 minutes until the dough feels smooth and silky. Shape it into a ball.
• Wrap dough ball in plastic wrap and refrigerate for at least one hour, up to a full day.
• *You should note that if the dough is refrigerated for longer than a day it will change color and look inedible, HOWEVER it actually will still work beautifully and taste great up to a week after being made.
• Cut Butternut squash in half lengthwise, remove seeds, and sprinkle flesh generously with salt. Put 1/2 TBS of butter in the cavity of each half and 1 sage leaf in each cavity.
• Roast at 350 degrees Fahrenheit for 45 minutes.
• When the squash has about 10 minutes of roasting time left; in a pot, sauté onion and garlic together at med heat for 5 minutes.
• Add Herbs, Stock, and honey, to the pot. Turn heat to high and Bring to a boil.
• Scrape flesh from the skin of the roasted Butternut squash and add it to your pot.
• Reduce heat to Med-Med-Low. Let all ingredients cook together until almost all the liquid has evaporated. Approximately 25 minutes.
• Transfer to a blender or food processor and blend mixture well together.
• Let cool to at least room temperature.
• Stir Butternut squash mixture together with Ricotta Cheese.
• Roll your dough out into one of the thin settings on your pasta sheeter (I use a number 4 or 5 on my KitchenAid attachment).
• Lay rolled out sheets on a flat, flour dusted surface.
• Using your Ravioli stamp, lightly mark where each ravioli will be, then place 1 TBS of filling inside each marked spot.
• Lightly brush water around the edges of the filling (To make the top pasta sheet stick when you apply it).
• Cover the filling placed pasta sheet with another rolled out sheet of pasta dough.
• Use your Ravioli stamp to cut out each Raviolo.
• Bring a pot of salted water to a boil. Add a TBS of oil. Gently drop your Ravioli into the water. You can cook 6-8 at a time without overcrowding the pot. Cook the Ravioli in boiling water for 5 minutes.
• Using a slotted spoon, remove Ravioli for the pot and place on a dish towel or paper towel to drain.
• Repeat with remaining Ravioli.
• While the water for your Ravioli is coming to a boil, make your brown butter sauce.
• In a sauce pan, cook your butter and sage leaves over medium heat for 3-5 minutes. Swirl the pan about occasionally so that it cooks evenly, but dont stir it.
• When the butter has turned a hazelnut brown and has a rich toasty nutty smell, it is ready.
• Drizzle Brown Butter over your cooked Ravioli and Top with one of the Crisped Sage Leaves. MMMM! Enjoy!!!!