What says Autumn more than butternut squash and browned sage butter...I'll tell you what, racing against the sun to get a decent photo before it's pitch black outside!
I'm not stressed...
So let's get into it. Prepare your ravioli. Now you can get wonton wrappers from the store to make this a quicker dish, but honestly pasta dough is so easy to make! I've posted a few recipes in the past on here, but what's another one.
In a medium sized bowl, combine flour and salt. In a separate bowl combine the water and egg and whisk. Slowly pour the egg mixture into the flour and stir until fully incorporated and a ball has formed. Pour the dough onto a floured surface and knead until the ball is a smooth an no longer sticky, but not too dry. Place dough in a bowl and cover with plastic wrap. Let sit for a half-hour to an hour before rolling out.
Once the 1/2 half to hour is up, use a pasta roller or just a good ol' rolling pin. We want the dough very thin, so it mayyy be time to invest in a pasta roller if you plan to make these often.
Honestly while the dough is setting, that's when I would get started on the filling.
Preheat your oven to 400 degrees F. We're going to peel and cube a medium-sized butternut squash.
Season the squash with a drizzle of olive oil, salt, and pepper. Place the squash in the oven for 35-40 minutes or until tender.
Place your squash, ricotta, parmesan, nutmeg, salt, and pepper in a food processor and puree until the mixture is smooth.
Now roll out your pasta dough, nice and thin.
I used an old fashioned ravioli mold, because it's quick and they turn out so cute with it!
My dough wasn't wide enough, so I could only do one row at a time. Lay the pasta over the bases, and use the mold to press indents into the dough.
Start filling the ravioli with the butternut squash and ricotta mixture, being careful to not add too much to each ravioli. Outline the ravioli sides with water simply by wetting your finger and drawing along the sides.
Cover the ravioli with another layer of dough and press your finger between each one, trying to get as much air out as possible.
Use a rolling pin and roll it over the top of the ravioli. This will press the sides together and they should fall out of the bottom! So. Easy.
And aren't they adorable!!!! My heart.
Get a pot of water boiling and add salt. One the water is boiling, add the ravioli and cook them until they float to the surface, around 2-3 minutes. Remove them from the pot, but keep warm. Save your pasta water!
For the browned sage butter - Add half a stick of butter to a pan over medium heat. We want this to very slowly come to temperature. once a "foam" is formed on the butter, place the sage leaves on top and allow the butter to become infused with the herb. It should smell amazing, and the sage leaves should start to get crisp.
After around 5 minutes or so, add your torn prosciutto to the pan and increase the temperature of the pan just a little bit! We do not want burnt butter, friends. At this point, add your 1/2 cup of pasta water to the pan and give it a good stir.
Return the ravioli to the pan with the sage butter. Stir everything together, ensure the raviolis get nice and coated. Serve immediately and top with parmesan and additional fresh cracked pepper.
Ingredients for the dough:
1 1/4 cups flour
1 large egg
1/4 cup hot water
1/4 teaspoon salt
Ingredients for the filling:
1 medium-sized butternut squash, cubed
1 cup whole milk ricotta
1/2 cup parmesan cheese, grated
1/8 teaspoon nutmeg
salt and pepper, to taste
Ingredients for browned sage butter sauce:
1/2 stick of butter
8 fresh sage leaves
2 oz prosciutto, torn
1/2 cup pasta water
salt and pepper
Mix flour with salt.
In a separate bowl whisk water and egg together.
Slowly pour egg mixture into the flour and stir until fully incorporated and a ball has formed. Pour the dough onto a floured surface and knead until the ball is a smooth an no longer sticky, but not too dry.
Place dough in a bowl and cover with plastic wrap. Let sit for a half-hour to an hour before rolling out. Preheat oven to 400 degrees F.
While the dough is resting, prepare the filling. Peel and cube the squash and place it on a baking sheet. Season with a drizzle of olive oil, salt, and pepper.
Bake the squash for 35-40 minutes.
Place the squash, ricotta, parmesan, nutmeg, and salt and pepper in a food processor. Blend until smooth.
Use a rolling pin to roll the dough out thin or use a pasta roller.
Pace the filling on the sheets of dough and either hand cut or use a mold as pictured above.
Boil a pot of salted water. Place ravioli in the pot and cook until they float, about 2-3 minutes. KEEP YOUR PASTA WATER. Remove the ravioli from the pot, but keep warm while you prepare the sauce.
Add half a stick of butter to a medium sized pan over medium heat. We want this to very slowly come to temperature. once a "foam" is formed on the butter, place the sage leaves on top and allow the butter to become infused with the herb.
After around 5 minutes or so, add your torn prosciutto to the pan and increase the temperature of the pan just a little bit and add 1/2 cup of your pasta water.
Add ravioli to the pan and coat them with your sauce. Done!