Acorn Squash Ravioli With Sage Brown Butter Sauce
Ingredients
Filling
- Acorn Squash (cut in half and seeds scraped)
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 3 cloves garlic sliced thin
- 3 tablespoons heavy cream
- Salt and pepper
Pasta Dough
- 2 cups Double 00 flour
- 4 egg yolks
- 1/8 cup olive oil
- 1/2 cup milk
- 1/2 tablespoon kosher salt
Sage Brown Butter Sauce
- 1 stick unsalted butter (1/2 cup)
- 1/4 cup minced shallot
- 16 sage leaves
- 1 tablespoon brown sugar
- Kosher salt and pepper
- 1/2 cup of finely grated Parmesan cheese
- 2 tablespoons sage leaves roughly chopped
- Optional: 10 mushrooms sliced and sautéed
Instructions
Filling
- Pour a tablespoon of maple syrup in the well of the acorn Squash half and then bake in a preheated 380 degree oven for 30 minutes. Remove and let cool
- Sauté the garlic in olive oil for 10 minutes under low heat to soften
- Place the Squash flesh in a food processor and then add garlic, oil, cream salt and pepper. Process until you get a smooth purée.
- Place in a piping bag (aka plastic bag with a half inch hole in a corner)
Pasta Dough
- n a food processor combine flour salt egg yolks olive oil and 1/4 cup milk. Run the processor until the dough combines into a ball. You may need to add a little more milk to get a dough ball to form
- Knead the dough ball for five minutes on a hard surface and then wrap in plastic wrap and chill in the refrigerator for 30 minutes to allow the gluten to settle.
- Process dough sheets through a pasta maker to get two sheets at a 6 setting to cover the ravioli mold. Make sure your mold and two dough sheets are dusted in flour to expedite the release of the raviolis from the mold.
- Fit the bottom sheet on the mold. Use the press to make wells. Fill the wells with a heaping teaspoon of Squash filling. Place the second dough sheet on top. Using a rolling pin to form raviolis
- Remove the raviolis from the mold and place them on a baking sheet lined with wax paper. Place the baking sheet in the freezer to flash freeze your ravioli. Keep frozen until placing in water to cook.
Sage Brown Butter Sauce
- Melt butter in a large sauté pan.
- Sauté shallots for 5 minutes under medium low heat.
- Stir in brown sugar and add sage leaves and simmer for 10 minutes.
Final Preparation
- Bring a large pot of water to a boil add 2 tablespoons of kosher salt and then add your frozen raviolis. Cook for 3 minutes until the raviolis float. Scoop the raviolis out the water with a spider strainer and transfer them to the frying pan with the sage brown Butter Sauce. A few tablespoons of pasta water should come along with the raviolis. Gently stir to coat.
- Plate and serve immediately with Parmesan cheese, chopped sage and sautéed mushrooms.