Enjoy the flavours of Fall with homemade butternut squash ravioli in a rich sage-infused brown butter sauce and topped with walnuts and shaved parmesan cheese.
For the Ravioli Filling
1 butternut squash
1/4 cup freshly grated parmesan cheese
salt and pepper to taste
For the Ravioli Dough
14 oz all-purpose flour
5 large eggs
For the Sauce
6 tablespoons salted butter
2 cloves garlic, minced
1/2 cup raw walnuts
Fresh sage leaves
Preheat the oven to 400°F. Drizzle olive oil in the bottom of a shallow baking dish.
For the filling: Cut squash into 8 pieces. Remove the seeds, and place the squash, skin-side down, in the baking dish. Bake for about 45 minutes, or until fork tender. Remove from oven and allow to cool enough to handle. Remove skins from squash. Transfer squash to a bowl, season with salt and pepper and mash. Stir in parmesan cheese; set aside.
For the ravioli:
Mound the all-purpose flour in the center of a clean work surface and form a well in the middle. In a small bowl, lightly beat the eggs together, then pour into the well. With a fork, work the flour into the eggs. Then use your hands to work the rest of the flour into mixture, just until a sticky dough is reached. Form a rounded mass for kneading. Knead together for about ten minutes, or until smooth and elastic. Wrap the dough in plastic and let it rest about 45 minutes to 1 hour.
Fill a large pot with water, add a little salt, and bring to a boil.
Divide dough into 6-8 pieces. Flatten each piece into a rectangle about a quarter inch thick. Using a pasta roller on the thickest setting (number 1), start working your dough through the roller, gradually decreasing the thickness with each pass. Ravioli dough should be almost transparent so stop on the thinest setting of your machine. Let the dough rest for a few minutes.
Lay out one sheet of pasta and put one teaspoon of filling about one inch apart. To seal the ravioli, brush around the filling with egg wash and place another pasta sheet on top and press down. Press down to make sure pasta is secured around the filling, making sure there are no air pockets. Use a crimp pastry wheel to cut the ravioli. Set aside the sealed and cut ravioli on a surface lightly dusted with flour.
Cook the ravioli in the boiling water in batches – about 10-15 ravioli at a time. The ravioli will float to the top of the water when almost cooked through. Allow to cook another minute, then remove, drain, and set aside in a warm bowl.
For the sauce:
Melt 2 tablespoons butter in a skillet over medium low heat. Add the minced garlic and let it cook until the garlic is just softened and golden brown. Remove the garlic from skillet and set aside. Add remaining 4 tablespoons of the butter to the skillet. Add about 20 sage leaves and the walnuts. Cook over low heat, stirring occasionally, until the butter has browned and the sage leaves are crisp and fragrant. Remove from heat and stir in the garlic.
To serve, place some ravioli in a shallow bowl, spoon some of the browned butter sage sauce over the top, and garnish with shaved parmesan cheese.