Chef Jim’s Butternut Squash Ravioli is fresh, flavorful and perfect for autumn weather. While it does require some persistence, the end result is well worth the effort. Serve up a hearty plate of fresh ravioli drizzled in sage brown butter sauce and the perfect wine pairing.
Yield: Approximately 60-75 ravioli
For the Pasta
2 1/2 oz. semolina flour
6 1/2 oz. flour
3 T. water
1 T. olive oil
9 egg yolks
- In a mixer with a paddle attachment combine flours.
- In a separate bowl, combine the water, olive oil and egg yolks. Add this liquid to the flours. A very firm dough will form in about 30 seconds.
- Remove dough to a floured surface and knead by hand for 5 minutes. In the final minute start to shape the dough into a 6 inch cylinder.
- Wrap the dough in plastic wrap and refrigerate for at least 1/2 hour or as long as 3 hours.
For the Filling
1 medium butternut squash prepared the following way:
- Cut the squash in half lengthwise and place the squash cut side down on a buttered baking dish.
- Roast the squash in a 325 degree oven for approximately one hour or until the squash is very tender when pierced by a fork.
- Let the squash cool to room temperature and remove seeds and skin.
- Chop the squash into large pieces and place in a bowl. The squash should be very tender and somewhat dry. If not, place the pieces back into the oven and roast until tender.
1 cup fresh ricotta
2 oz. grated reggiano parmesan
1 T. pure maple syrup
1/4 t. ground ginger
1/4 t. cinnamon
1/8 t. nutmeg
1/8 t. allspice
1/8 t. cayenne pepper or red chile
Pinch of salt and freshly ground pepper
- Add the above ingredients to the squash and place into a food processor fitted with a steel blade. You may need to do this step in two batches depending on the size of your food processor.
- Process the mixture until very smooth. Remove mixture and chill for at least 1 hour. You can prepare the filling the day before.
- To prepare the pasta, place the dough on a floured surface and cut into five equal pieces.
- Working with one piece of dough at a time, flatten into a disk with the palm of your hand.
- Set your pasta machine on 0 and roll dough through 0 setting.
- Continue to roll dough on settings 0 thru 4 rolling through these settings two times each.
- Roll dough through settings 5 and 6 one time each. Now you are ready to make the ravioli.
- You can make free form ravioli or use a ravioli mold. I prefer to use the mold. Make sure you dust the mold with flour before placing the pasta in or the pasta will stick.
- Place a dollop of mixture onto the pasta and cover with a top layer of pasta that you prepare the same way as the bottom layer. Roll over the mold with a little pasta rolling pin to form and seal the ravioli. Turn mold upside down to remove the ravioli. Place the finished raviolis in a single layer on a parchment lined baking sheet dusted with flour. Repeat the above process with remaining pasta dough and filling.
- You can cook the ravioli immediately or refrigerate them for up to two hours uncovered. You can also freeze the ravioli in a single layer to use at a later time. When cooking the ravioli bring a large pot of salted water to a boil. Cook the desired amount of ravioli for about 5 – 6 minutes.
- Transfer the ravioli to a serving plate and spoon over sage browned butter. Top with a little grated or crumbled amaretti cookies and freshly grated reggiano parmesan.
For the Sage Browned Butter
1 stick of unsalted best quality butter
1 T. chopped fresh sage
- In a small sauce pan cook butter over medium high heat until it starts to brown.
- Remove immediately from heat and add the sage leaves.
- Spoon and gently toss the warm butter mixture over the ravioli.