EASY BUTTERNUT SQUASH RAVIOLI RECIPE BY TASTY
Here's what you need: butternut squash, onion, garlic, olive oil, salt, pepper, brown sugar, grated parmesan cheese, flour, eggs, olive oil, unsalted butter, roasted hazelnut, fresh sage, salt, lemon, grated parmesan cheese
Provided by Matthew Johnson
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 425˚F (220˚C).
- Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
- Bake until the squash is golden brown and tender, about 30 minutes.
- While the squash is in the oven, make the dough.
- When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
- Rinse the bowl of the food processor.
- To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
- Remove the dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
- Cut 2 ounces (55 g) of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
- Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
- Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
- Separate each ravioli with a knife or cutting tool.
- Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
- In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
- Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
- Serve the pasta with brown butter sauce.
- Enjoy!
Nutrition Facts : Calories 744 calories, Carbohydrate 77 grams, Fat 38 grams, Fiber 6 grams, Protein 25 grams, Sugar 7 grams
PASTA WITH SAUSAGE, SQUASH AND SAGE BROWN BUTTER
Whether you're after a night in with your special someone or your sweatpants, this is your pasta: a cozy combination of spicy sausage and squash that's glossed with nutty, sage-spiked butter and Parmesan. It's inspired by the cavatelli with sausage and browned sage butter at Frankies 457 Spuntino in Brooklyn - the most ordered dish on dates, according to the owners, but appealing no matter the occasion, according to us. The key to making the dish sing is the unsexy color (brown). You'll want to get a hard sear on the sausage and the squash, and let the butter bubble until brown and toasty. If you're looking for a vegetarian option, omit the sausage. The meat will be gone, but the comfort won't be.
Provided by Ali Slagle
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of heavily salted water to a boil. Meanwhile, cook the sausage: In a sauté pan or skillet large enough to hold all the pasta, add the sausage and enough cold water to cover. Set over medium-high heat, then remove from the heat when the water hits a boil, about 8 to 10 minutes.
- Transfer the sausage to a cutting board and cut into 1/2-inch coins. Dry out the pan and return it to the stove.
- In the same pan, heat the olive oil over high until nearly smoking. Add the sausage and cook, flipping once, until dark brown on both sides, 5 to 7 minutes. Remove the sausage to a paper towel-lined plate, then reduce the heat to medium. Add the squash and a pinch of salt to the pan. Let cook, stirring briefly and scraping up any browned bits on the bottom of the pan, until browned, 5 to 7 minutes.
- While the squash is browning, add pasta to boiling water, and cook to al dente according to package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta.
- When the squash is nicely browned, add the butter and sage and cook until the butter is golden, nutty smelling and foaming, just a minute or two, then immediately remove the pan from the heat and add back the sausage.
- Add the pasta to the pan and mix with the brown-butter sauce (if the pasta has cooled off quite a bit, return the pan to low heat while you combine everything). Stir in the cheese, then add pasta water as needed to smooth the sauce. Adjust with salt and pepper, and serve with extra Parmesan, if you like.
Nutrition Facts : @context http, Calories 1073, UnsaturatedFat 33 grams, Carbohydrate 97 grams, Fat 62 grams, Fiber 6 grams, Protein 32 grams, SaturatedFat 25 grams, Sodium 842 milligrams, Sugar 5 grams, TransFat 1 gram
SAGE & BROWNED BUTTER RAVIOLI
After enjoying a similar dish in Italy, we came home and planted sage in our garden to be sure we could recreate the brown butter sage sauce. This quick and easy dinner always brings back fond memories of our trip. -Rhonda Hamilton, Portsmouth, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat., Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.
Nutrition Facts : Calories 621 calories, Fat 34g fat (21g saturated fat), Cholesterol 120mg cholesterol, Sodium 1103mg sodium, Carbohydrate 58g carbohydrate (2g sugars, Fiber 3g fiber), Protein 23g protein.
BUTTERNUT SQUASH RAVIOLI
Provided by Food Network
Categories main-dish
Time 3h
Yield 4 dozen ravioli
Number Of Ingredients 14
Steps:
- For the pasta dough: Mix both flours together in a bowl. Make a fountain in the center and add the eggs, olive oil and some salt. Mix with your hands, adding just enough water for the dough to bind. You want to have a ball of dough that is fairly hard and a little dry, so add very little water. Cover with a towel and let set for an hour or so.
- For the filling: Preheat the oven to 350 degrees F. Cut the butternut in half lengthwise and lay the squash on a baking sheet. Take 100g of the butter and divide it among each cavity of the squash. Sprinkle a little bit of brown sugar on top and sprinkle with salt and pepper. Bake until it starts to brown and the squash are soft to the tip of a knife, about 45 minutes.
- With a large spoon, scrape the squash off the skin into a bowl and set aside.
- Dice the onion about 1/8 inch; chop the garlic and thinly cut the sage.
- In a large saucepan on medium heat, heat up the olive oil. Add the onion and saute until golden brown. Then add the garlic and sage and sweat a little longer. Add the squash, season with salt and pepper and cook on medium heat until it has the consistency of a puree. Move to a food processor and pulse briefly to remove the large chunks.
- In a bowl, add the ricotta, season with salt and pepper and add to the squash puree. Fill a piping bag with the filling.
- Roll the dough with your pasta machine. Using a ravioli mold, fill each ravioli with the butternut squash filling.
- Cook the ravioli in a large saucepot with plenty of boiling salted water. Then saute in the remaining butter. Enjoy.
BUTTERNUT RAVIOLI WITH SAGE BUTTER AND ITALIAN SAUSAGE
Categories Pasta
Number Of Ingredients 10
Steps:
- In a heavy-bottomed skillet, melt a tablespoon of butter. Saute the garlic over medium-low heat until translucent and very soft. Chop a few of the sage leaves and add them to the skillet. Sprinkle with Kosher salt and saute for another minute or so, until the leaves crisp up a little bit. In a large bowl, scrape the contents of the skillet in with the mashed squash. Add the Parmesan and nutmeg, and combine well. Set aside. Now, I am funny about the wonton wrappers: I don't think they hold up very well unless they're doubled up. So, I use 4 wrappers per ravioli, brushing one side of a wonton wrapper with egg wash and then laying another wrapper on top of it, pressing to seal. I repeat this process with another pair of wrappers. Then, spoon filling on top of one double sheet, then top with the other double sheet and seal the edges with egg wash. It's a little extra trouble to do it this way, but I once had a whole batch fall apart in the boiling water with only single sheets, so I prefer to play it safe. (Of course, homemade pasta would be best). Once the ravioli are assembled, set them aside. Bring a pot of water to boil. Add the ravioli and cook until they float, about 3 or 4 minutes. (You may have to do this in batches). Drain and arrange on plates. While the ravioli are cooking, brown the sausage in the skillet (the one you cooked the garlic in) until cooked through. Remove with a slotted spoon. Add the butter and cook over medium until it's just beginning to turn golden. Add the pine nuts and remaining whole sage leaves. Stir and cook until the sage leaves are crispy. Watch carefully so that the butter doesn't burn. Divide the sauce evenly between the plates of ravioli. Top with the sausage and sprinkle with Parmesan cheese. Serves 2 hungry people for dinner, with a couple of extra ravioli left over. -Inspired by Megan's recipe for Sweet Potato Ravioli
RAVIOLI WITH SAGE-WALNUT BUTTER
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.
- Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.
- Drain the ravioli, reserving another 1/2 cup cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.
SAGE-PECAN BUTTERNUT SQUASH RAVIOLI
I am addicted to this ravioli recipe. The sauce is incredible with any pasta, but ravioli makes it a convenient dinner-in-one. -Barbie Miller, Oakdale, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook ravioli according to package directions., Meanwhile, in a large dry skillet, toast pecans over medium-low heat 1-2 minutes or until lightly browned, stirring occasionally. Stir in butter until melted. Stir in brown sugar, salt, nutmeg and cayenne. Remove from heat; stir in cream and sage., Drain ravioli; add to skillet and toss to coat. Top with cheese.
Nutrition Facts :
BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE
This is an easy recipe that will amaze your guests with its elegance and complex flavors. The secret is using won-ton wrappers instead of pasta. This raviolis can also be prepared ahead and frozen, which makes it even more versatile! Try experimenting with acorn, pumpkin or another winter squash.
Provided by Lorna
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
- Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
- Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
- Fill a deep pot with lightly salted water and bring to a boil.
- To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
- Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
- To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 40.2 g, Cholesterol 26.8 mg, Fat 9.2 g, Fiber 3.2 g, Protein 7.9 g, SaturatedFat 5.4 g, Sodium 415.3 mg, Sugar 2 g
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