Butternut Squash Ravioli with Brown Butter - Seasonal Recipe

Butternut Squash Ravioli with Brown Butter

🌍 Seasonal, Autumn Difficulty: ●●●○○

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.

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

Method

1. Making — Make pasta: mound flour, make a well, add eggs. Mix with a fork, then knead 10 minutes until smooth. Rest 30 minutes wrapped.
2. Mixing — Mix roasted squash, Parmigiano, ricotta, nutmeg, salt, and pepper for filling.
3. 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.
4. Boiling — Boil ravioli in well-salted water 3–4 minutes until they float and pasta is cooked.
5. 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.
6. Draining — Drain ravioli; toss gently in brown butter. Serve with Parmigiano.

Tags: 00 flour, eggs + 1 yolk, butternut squash ), parmigiano-reggiano, ricotta · Source: Brittani's Almanac