Review Your Order
Close

Shopping Cart

  • 0 Total
  • $0.00
0
CHECK  OUT
Cooking

Sur La Table Cookware Sale

up to 50% off

Roasted Butternut Squash Ravioli with Sage Brown Butter Sauce

Serves: Serves 2-4

Ingredients:

Ravioli filling:
  • 9 tablespoons butter
  • 3 tablespoons minced shallots
  • 1 cup roasted butternut squash puree
  • Salt
  • Freshly ground white pepper
  • 3 tablespoons heavy cream
  • 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
  • Pinch nutmeg
  • 1 recipe pasta dough, rolled out into wide ribbons, about ¼"-inch thick
  • 12 fresh sage leaves
  • 1 tablespoon finely chopped fresh parsley leaves


Basic pasta dough
Serves 2 as a main course and 4 as an appetizer.

  • About 1 cup all purpose flour
  • 1 egg
  • 1 tablespoon olive oil
  • Salt


Procedures:

In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

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. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

Remove the pasta from the water and drain well. Season the pasta with salt and pepper.

In a large saute 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.

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 with parsley.

To make pasta:
Mound the flour on a work surface. Make a well in the center of the flour and add the egg, olive oil and salt.

Mix the egg and oil together with a fork and gradually incorporate some of the flour to make a smooth dough. When the dough has formed enough that you can handle it, continue to work in the flour by hand (without the fork). When the dough is sturdy enough roll it through the pasta machine and continue to add flour.

When the dough is no longer sticky, stretch it with the pasta machine and cut into the desired shape.

Tested and perfected in the Sur La Table kitchen

These Are Perfect For This Recipe

Atlas® Marcato Pasta Machine, 150mm

Stars: 5.0

  • $79.95

No dried pasta compares to the taste and experience of fresh homemade, and luckily the world’s most popular pasta machine is also the most versatile. Simple-to-use and solidly constructed, this authentic Italian machine produces smooth sheets of... More About Atlas Marcato Pasta Machine »

767772
Standard Shipping Rates Apply
In Stock and Ready to Ship

Atlas® Marcato Pasta Machine Ravioli Attachment

Stars: 5.0

  • $75.00

It’s never been easier to make fresh, restaurant-quality ravioli at home. This attachment fits perfectly into your Atlas Marcato 150mm pasta machine, so that with every turn of the handle you’ll have perfectly sealed ravioli in 1½" x... More About Atlas Marcato Pasta Machine Ravioli Attachment »

767780
Standard Shipping Rates Apply
In Stock and Ready to Ship

Sur La Table® Tri-Ply Stainless Steel Stockpot with Pasta Insert, 8 qt.

Stars: 5.0

  • Now: $101.96
  • Was: $169.95
  • Value: $220.00

Exclusive This versatile stockpot enables you to brown meat or sauté veggies before adding liquid to create delicious homemade stocks or soups. It’s ideal for boiling everything from potatoes and pasta to crabs and corn-on-the-cob. Plus, it’s great... More About Sur La Table Tri Ply Stainless Steel Stockpot with Pasta Insert »

1037324
Standard Shipping Rates Apply
In Stock and Ready to Ship

Academia Barilla Parmigiano Reggiano, 10 lbs.

Stars: 0.0

Academia Barilla's D.O.P. Parmigiano Reggiano is among the best-appreciated Italian cheeses in the world. It's one of the very few cheeses granted the right to carry the Protected Designation of Origin distinction, guaranteeing the finest milk is collected ... More About Academia Barilla Parmigiano Reggiano »


 
Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?