Fresh homemade Ravioli filled with a lightly spiced butternut squash puree, yummy ! One of my favourite things about fall is the warm spices and the return to butternut squash. It’s bright orange colour with the kick of ginger and cinnamon. Despite what you may have heard, ravioli doesn’t require any special equipment. Yes, you could buy all those fancy ravioli molds and cutter but there are plenty of kitchen tricks available to make it work.
You can get as creative as you want with the sauces. For me, I like the simplicity of a simple sage brown butter sauce but feel free to try something new. One thing though is that brown butter sauce is not the same as black butter, meaning do not burn the butter. Cooking the butter over medium heat is key, a nice rich brown is what you are looking for.
- In a small pan melt butter, add sage and mix a few times, covering the sage in butter. Once the butter is a nice rich brown turn off the heat and drizzle it over the delicious ravioli.
Homemade Butternut squash Ravioli with sage
- 3/4 cup all-purpose flour
- 1/2 cup semolina flour
- 2 large eggs
- 1 tsp salt
- 3 cup butternut squash cubed
- 2 tbsp milk
- 1/2 tsp nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp ginger
- 1/4 tsp all-spice
Brown butter sage sauce
- 4 tbsp butter
- 12 sage leaves
- Measure the two flours in a bowl and mix until combined. Pour flour in a mound on a clean dry countertop. Hollow out the middle of the mound to form a bowl large enough to hold the two eggs. Crack both eggs and sprinkle the salt.
- Use a fork to break the yolks and scramble the eggs. Knead for about 5 minutes until everything is incorporated. Wrap the dough in plastic wrap and allow it to rest a minimum of 30 minutes. While the dough is resting make the filling.
- Boil the cubes so that they are soft and tender and you can stick a fork through easily. ( around 12-15 minutes ) Mash the squash, then add the salt, nutmeg, ginger, cinnamon, allspice, and milk.
- Now that the dough is ready, roll it through the pasta machine or rolling pin a couple of time so it nice and thin. Using a glass or cookie cutter, cut out your ravioli circles. Place around 2 teaspoons of filling in the middle of each circle.
- Dip you fingers into a clean bowl of water and moisten the edge around the bottom half of your ravioli. Grab the top half and use a fork to close the edges. Repeat with the remaining. Boil a pot of water. Carefully add the ravioli one at a time.
- Cook for 5-7 then gently remove them from the pot using tongs. ( look above for brown butter sage sauce instructions ) Plate them and drizzle the sauce on top. Enjoy !