Butternut Squash Ravioli With Browned Butter, Sage and PinenutsFOODISTA
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- Make the filling: Preheat the oven to 375. Cut the squash in half length-wise and scoop out all the seeds and stringy bits. Rub the flesh with olive oil and place cut side down on a heavy cookie sheet. Roast for 30-40 minutes, until fully soft. While the squash is roasting, cut up the onion or shallot and sautee in olive oil or butter until translucent, stir in the crushed dried sage. Once the squash is done and has cooled down enough to handle, scoop the flesh out of the skin and place in a bowl. Add the sauteed shallot or onion mixture, 1/2 cup of grated parmesan cheese (you could skip this if you want to make the ravioli dairy
- Make the dough: I like to mix the dough on cookie sheets as I have limited counter space and it's also much easier to clean a cookie sheet than it is to get egg and flour out of tile grout or wood. Start by pouring the flour onto the tray, gathering it into a pile, adding the salt, and forming a well in the middle of the flour. Crack the eggs into the well.
- Incorporate the egg into the flour with a fork. Once the fork tines get clogged, clean them off and begin using your fingers to do the same thing until it's all mixed together, roughly. If you're having a lot of trouble with it (though remember that it should be stiff), you can add a little bit of either olive oil or water to help it stick together.
|Calories330Calories from Fat100|
|% DAILY VALUE|
|Calories from Fat100|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.