Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce
Source: Emeril Lagasse, Emeril Live
9 T butter, divided
3 T minced shallots
1 cup roasted butternut squash puree*
Salt
Freshly ground white pepper
3 T heavy cream (Cindy's note - can sub ricotta for thicker filling)
3 T grated Parmigiano-Reggiano cheese, plus 2 ounces
Pinch nutmeg
1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick (Cindy's note - can use wonton wrappers)
12 fresh sage leaves
1 T finely chopped fresh parsley leaves
In a large saute pan, over medium heat, melt 1 T of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 T cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
Cut the pasta ribbons into 3-inch squares. Place 2 tsp of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. (Cindy's note - I finish all the raviolis and let dry about 30 minutes before boiling) Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
In a large saute pan, melt the remaining 8 T of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.
*Pureed Roasted Winter Squash
Source: EatingWell.com
Canola oil
1 2-pound butternut, buttercup or acorn squash
1. Preheat oven to 400°F. Brush a rimmed baking sheet with oil.
2. Cut squash in half and scrape out seeds and membranes. Place the squash, cut-side down, on the prepared baking sheet.
Bake until soft, 35 to 45 minutes for buttercup or acorn squash, 40 to 50 minutes for butternut. Let cool slightly.
3. Scoop the squash flesh into a food processor. Pulse until smooth. For a chunkier texture, mash squash with a potato masher.