Butternut Squash Pumpkin Ravioli with Brown Butter Sage Sauce

Pumpkin and Squash Filling Ingredients

1 cup Butternut Squash, cubed and roasted

½ cup Pumpkin Puree

¼ cup Parmesan, grated, plus extra for serving

¼ cup Mascarpone 

1 tsp Nutmeg

1 tsp Cinnamon

Pinch ground Cloves

1 tsp Salt

1 tsp Black Pepper 

½ tsp Cumin

1 medium Onion, diced 

3 cloves Garlic, minced

Olive oil 

Directions

1. Preheat oven to 400.

2. Brush cubed squash with olive oil, and roast on the middle rack until tender, about 15-20 minutes. 

3. Saute the onion and garlic in a pan with a drizzle or olive oil until translucent, stirring frequently, about 2-4 minutes. 

4. Add cooled roasted squash and all other ingredients into a food processor and blend until smooth. 

5. Set aside.  

Brown Butter and Sage Sauce Ingredients

8 Tablespoons Butter (1 stick)

1/4 cup Sage Leaves, minced 

2 medium cloves of Garlic

Pinch of Salt 

Pinch or White pepper 

Directions

1. Melt butter in a saucepan over medium heat. Stirring with a spatula.

2. Stir in minced garlic when your butter starts to bubble. 

3. Add in sage and continue to stir. 

4. Cook for about 3-4 minutes until your butter becomes slightly brown and starts to smell a bit nutty. 

5. Take off the heat and add in your salt and pepper to taste.  

Pasta Dough Ingredients

1 ¼ cup AP Flour (double 00 flour if possible)

¼ cup Semolina Flour

2 Eggs

1 Egg Yolk

1 Tbsp Water( if necessary)

¼ cup of Water to seal pasta

Directions

1. In a large bowl whisk both flours together. 

2. Whisk eggs and yolk in a separate small bowl to combine. 

3. Make a well in the center of the flour and pour in eggs. 

4. Mix with a fork until it comes partially together, then by hand. 

5. When most dry bits are incorporated, transfer dough to a clean table top and begin to knead. 

6. Knead for about 5-10 minutes. The kneading time depends on who is kneading. If your little one is kneading then 10 minutes, adults should be ok after 5 minutes of kneading. 

7.  Let your dough rest for at least 30 minutes wrapped in plastic wrap. 

Note: Add 1 Tbsp of water to dough if you think your dough is on the dry side. 

Proper Kneading: Stretching and “smearing” dough across table with the palm of your hand, for 5-10 minutes. Dough should become somewhat softer and smoother. Use your body weight to not tire so quickly.

Rolling out the dough

1. Separate dough into four piece. 

2. Sprinkle your clean table top with semolina and flatten out the dough with the palm of your hand. Just flat enough to fit through your pasta machine on setting 0. 

3. Pass semolina covered dough through your pasta roller 3 times, repeating and gradually moving roller down to level 4 or 5.

4.  Lay your pasta flat and put about 1½ tsp of filling 1 inch apart over half of your pasta sheet. 

5. Brush around your filling with water to moisten. Fold pasta sheet over the filling side and press down to seal. 

6. Cut into squares using a pastry wheel to make ravioli shapes and seal your pasta.  

7. Cook pasta for 3 minutes in about 7-8 cups of salted boiling water. drain. 

8. Drain, toss in your brown butter, and enjoy!