With Autumn here, I made one of my favorite comfort foods today - Roasted Butternut Squash Ravioli. It was marvelous and well received by all who partook in eating it. As requested by several of you, here is the recipe. Enjoy!
Ingredients:
1 large Butternut Squash
1 large Yam
1 Nutmeg, to taste
1 Salt & pepper, to taste
9 Tbs. Butter
2 Tbs. Shallots, Minced
4 Tbs. Cream
3 Tbs. Parmigiano-Reggiano cheese
1 Pasta dough, Rolled out into wide ribbons, about 1/4-inch thick
Method:
1. Cut 1 large Butternut squash in half, brush cut side down with olive oil. Place cut side down on baking sheet. Slice one yam in half and place on same baking sheet. Bake at 400 º F. for 40 minutes or until Squash is tender. Let stand and cool.
2. Remove meat from squash and yam. In a food processor, purée squash and yam.
3. Add in the Parmigiano-Reggiano cheese, melted 1 tablespoon of the butter, cream, salt & pepper and nutmeg to taste, mixing well.
4. Either make or buy pasta dough (I used whole wheat dough). Rolled out pasta into wide ribbons, about 1/4-inch thick
5. Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely.
6. Boil the water and gently drop in ravioli to cook. When ravioli float to the surface, fish them out with a strainer and drain well.
7. In a large sauté pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
8. Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish.
Notes:
Recipe inspired by Lynne Rossetto Kasper.
Servings: 6
