Butternut Squash Ravioli with Sage and Butter Sauce

Rosemary Shrager's delicious home made ravioli is filled with a tasty butternut squash stuffing, then tossed in a flavoursome sauce
By Rosemary Shrager
Butternut Squash Ravioli with Sage and Butter Sauce
  • Rating:
  • Serves: 4 as a starter
  • Cook Time: 50 minutes plus chilling time
  • Prep Time: 20 minutes
  • Effort: medium

Ingredients

For the stuffing

  • 1/2 butternut squash
  • 2 tbsp olive oil
  • 100 g parmesan, finely grated, plus extra for serving
  • 1/2 tsp nutmeg, freshly grated
  • 1 tbsp balsamic vinegar
  • 5 amaretti biscuits
  • salt and black pepper, to season

For the pasta

  • 400 g '00' flour
  • 4 large eggs
  • salt, for seasoning
  • 1 tsp olive oil

For the sauce

  • 100 g unsalted butter
  • 1 handfuls sage leaves

For the seal

  • 2 egg yolks, beaten

For the garnish

  • oil, for deep frying
  • 1 generous handfuls sage leaves

Method

1. Preheat the oven to 190C/gas 5.

2. To make the stuffing; cut the squash in half, remove the seeds and brush with the olive oil.

3. Cook in the oven for 45 minutes until very soft.

4. Put in the fridge to cool.

5. Remove the skin from the squash and combine the flesh with the cheese, nutmeg, vinegar, salt and pepper to taste and 3 crushed amaretti biscuits.

6. To make the pasta; put the flour, eggs and salt and olive oil into a food processor and blitz into crumbs. Bring together and turn out onto a floured surface. Knead lightly to form a dough and wrap in cling film. Put into the fridge to soften.

7. Divide the dough into 8 and roll each piece through the pasta machine at its widest setting 5 times. Then roll through again, narrowing the setting each time.

8. Take a ribbon of the pasta dough and lay on top of a well floured ravioli tray. Push down lightly into each hole. Put about a teaspoon of the stuffing into each hole.

9. Carefully brush beaten egg yolk along all the edges. Lay another ribbon of pasta dough over the top and carefully press down until flat.

10. Using a rolling pin, roll over the tray and turn out onto a floured tray. Brush off any excess flour and put in the fridge until needed.

11. Repeat the process using the remaining pasta dough.

12. Cook the pasta in a large pan of simmering water for 2 minutes.

13. To make the sage and butter sauce; melt the butter in a pan. Add 2-3 tablespoons of the simmering pasta water and the fresh sage leaves and whisk until thickened

14. Drain the pasta and add to the butter and sage mixture, tossing the pasta until well coated with the sauce.

15. Heat the oil in a deep-fat fryer or large pan to 160C and cook the sage leaves for a minute or two until crisp. Remove the leaves with a slotted spoon and leave to cool.

16. Divide the pasta between 4 plates and sprinkle with the deep fried sage leaves, the remaining amaretti crumbs and freshly grated Parmesan.

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