View source for Recipe:Seasonal/Butternut Squash Ravioli with Brown Butter

{{RecipeCard
|name=Butternut Squash Ravioli with Brown Butter
|cuisine=Seasonal
|region=Autumn
|category=
|difficulty=3
|equipment=
|keyword=00 flour, eggs + 1 yolk, butternut squash ), parmigiano-reggiano, ricotta
|description=Tortelli di zucca — pumpkin-filled pasta — is a centuries-old autumn speciality of Mantua in Lombardy; recipes appear in Renaissance-era Italian cookbooks, often with a sweet-savoury filling that reflects the medieval palate.
|source=Brittani's Almanac
|ingredients=
* 300g (2½ cups) 00 flour
* 3 whole eggs + 1 yolk
* 1 small butternut squash (about 700g/675g (1.5 lbs)), roasted and flesh scooped
* 60g (½ cup) Parmigiano-Reggiano, grated
* 30g (2 tbsp) ricotta
* ½ tsp nutmeg
* Salt and white pepper
* 115g (½ cup) unsalted butter
* 8 fresh sage leaves
* Salt
* Extra Parmigiano to serve
|steps=
# '''Making''' — Make pasta: mound flour, make a well, add eggs. Mix with a fork, then knead 10 minutes until smooth. Rest 30 minutes wrapped.
# '''Mixing''' — Mix roasted squash, Parmigiano, ricotta, nutmeg, salt, and pepper for filling.
# '''Rolling''' — Roll pasta thin (setting 6 on pasta machine). Cut into 10cm squares. Place 1 tsp filling on each; fold into triangle; seal edges, pressing out air; crimp.
# '''Boiling''' — Boil ravioli in well-salted water 3–4 minutes until they float and pasta is cooked.
# '''Meanwhiling''' — Meanwhile, melt butter over medium heat; swirl until it turns golden-brown and smells nutty. Add sage; it will crisp in 30 seconds. Remove from heat.
# '''Draining''' — Drain ravioli; toss gently in brown butter. Serve with Parmigiano.
}}