It’s already well into October. Can you believe it? I feel as though I must have been asleep for half the year because these months flew by, especially summer. Not that I am complaining, I LOVE fall.
Another great thing about fall are the cozy comforting recipes that I get to make. I really want to try to tailor my recipes to seasonal ingredients when I can. So, what is a seasonal ingredient that is popular in the fall and winter months? That’s right, Butternut Squash! You can do so much with a butternut squash, and they really are quite easy to work with. You really can’t go wrong with that gorgeous orange color they have. What a way to brighten up a dish!
For this butternut squash recipe, I decided I wanted to do a Butternut Squash Ravioli, and I wanted to make my own pasta. There is nothing wrong with store bought, or frozen ravioli’s, I just really really enjoy making my own pasta. It is easy to do, and if you make your own ravioli, you can put almost anything you want in them. Plus, I can think of no better dish to make with your loved ones for a fun family dinner.
What really makes this meal shine is the paring of the butternut squash with sage. What a beautiful flavor combination! I had never used sage until I started looking at flavor profiles and I saw that it was a highly recommended herb to pair with butternut squash. One thing I will say about sage is that it needs to be cooked. Do not use it as a garnish. It is very bitter and can ruin your food if you don’t cook it into the meal. Watching those cooking shows really does pay off folks.
Make your pasta
I think it is best to make the pasta first, so it can rest while you roast your vegetables. If making pasta is new to you, check out my most recent recipe on how to make fresh pasta at home.
Roast them veggies
I like to cut my veggies in larger chunks, you will be processing them later, so a smallish size is good for roasting and then putting into your food processor. Prepare your butternut squash or learn how to prepare butternut squash and put it on the baking sheet along with cut up red onion. I use red onion because it is another flavor that pairs well with the squash, and finally your garlic for roasting.
To prepare the garlic for roasting, cut off the top just enough so that all the cloves have a bit of their top cut off, and drizzle slightly with oil, then wrap it in tin foil and place on the baking sheet.
You can put your butternut squash, garlic wrapped in foil, and chopped onions on the same baking sheet. Drizzle some oil over the top of the butternut squash and onions and pop in the oven. I added walnuts to the roasting pan as well, which I used for a garnish at the end.
Blend the veggies and butternut squash in a food processor
Now that your veggies are beautifully roasted, add them to your food processor. If you need to do an extra round or two in the food processor do that, you don’t want to stuff your food processor full. Add herbs at this point, save some extra if you will be doing a few rounds in the food processor. I actually added some roasted walnuts at this point as well, but it had a grainy texture, which was still delicious, but you don’t have to add them here if you don’t want to.
Roll out the pasta
Roll out your pasta using either a pasta roller, or a rolling pin. Remember you want your dough to roll thin enough for you to see light through it. If you have not yet made your own pasta you can follow my recipe (how to make fresh pasta).
Stuff the pasta to make butternut squash ravioli’s
Now we are getting to the fun part! Use about 1 tbsp of butternut squash mix and place it onto the rolled pasta sheet. You want your dollops to be evenly spaced, and with enough room to be closed easily. Continue until you no longer have pasta, or filling, whichever comes first.
Add the second sheet of ravioli on top of the first sheet with the filling. Use your finger, and a small cup of water to “glue” the sheets together. You want to make sure that every edge is “glued” nicely together as you do not want ravioli’s splitting in the water. I lost a few myself during cooking. It was very sad indeed.
Use a pasta roller, or knife to cut the ravioli squares, and gently powder them with flour so they don’t stick to each other. You want a very LIGHT dusting of flour just enough to keep them from sticking to each other.
Time to make the brown butter sage sauce
Melt the butter in a saucepan or skillet over medium heat and add the ¼ tsp sage. Stir occasionally and watch the butter for coloration. The butter will turn brown and give off a pleasant nutty aroma. Once the butter turns to a brown color, turn off the heat and cover.
Cook the butternut squash ravioli
Bring a large saucepan filled with water up to about 2 inches from the top to a boil. Add about ½ tsp oil to help the ravioli from sticking to each other. Cook for approximately 5 minutes, or until tender.
Add the ravioli to the brown butter sage sauce, stir and enjoy!
For extra goodness add roasted walnuts and Parmesan as a garnish for your butternut squash ravioli. Oh my! I promise you will not be disappointed!Print
A comforting and easy fall recipe that is chock full of flavor! The sage and butternut squash work amazing together. when topped off with brown butter sage sauce, toasted walnuts and Parmesan makes the most wonderfully flavorful dish! Yummy!
- 2 cups flour
- 3 egg
- 2 egg yolk
Butternut Squash Filling
- 1 butternut squash (medium)
- ½ red onion
- ½ head garlic
- 1 tsp sage
- ¼ tsp salt
- pepper to taste
Brown Butter Sage Sauce
- ½ cup butter (1 stick)
- ½ tsp sage
- ½ cup roasted walnuts
- ¼ cup Parmesan cheese
1. Make ravioli dough. How to make fresh pasta at home.
2. Preheat oven to 375*F
3. Cut butternut squash into 1/2 pieces. Learn How to prepare butternut squash.
4. Dice onions into medium sized pieces
5. Cut the top off the 1/2 head of garlic, drizzle olive oil the top.
6. Wrap garlic in aluminum foil.
7. Add cut butternut squash, onions, and garlic to baking tray, bake for 35 minutes.
8. Add walnuts to baking tray, bake for another 10 minutes.
9. Carefully remove baking tray from oven and turn the oven off.
10. Put the roasted squash and vegetables in the food processor, and process until smooth.
11. Use a tablespoon or small spoon to evenly space the butternut squash onto the first ravioli pasta sheet. Add two columns of squash mix about 1/2 to 1 inch apart. You are welcome to space them differently depending on how much mixture you are putting in each ravioli.
12. Cover the squash filling and first pasta sheet with a second pasta sheet.
13. Glue the two sheets together with your finger and a tiny amount of water, making sure to close in each square of filling.
14. Cut the squares of pasta evenly, lightly dust with flour, and set aside until you are done making your raviolis.
15. In a large saucepan or deep skillet, add the butter and sage, and continue stirring until the butter has turned a lovely brown color. This takes about 5 minutes or so.
16. Bring a large pot of salted water to a boil, you want enough water, so your raviolis aren’t crowded. Use about a small handful of salt in your water.
17. Drain the ravioli’s and toss them in the brown butter sage sauce.
18. Add roasted walnuts and Parmesan to garnish the raviolis.
*Roasting the walnuts before adding as a garnish, takes away some of their bitterness, and adds a nice complement to the dish.
*Browning butter not only gives your sauce a beautiful brown color, but it brings out the nuttiness of the butter for an elevated savory touch to your sauce.
*Do not use sage as a garnish, make sure to cook it into the brown butter sauce when you first start to melt the butter, and add it to the roasted vegetables before processing them.
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: American Italian