Butternut Squash Ravioli Recipe
|1 large butternut squash, about 2 pounds||2 tablespoons butter|
|¼ cup olive oil||1 pasta dough recipe|
|sea salt to taste||semolina flour for dusting|
|fresh ground black pepper to taste||2 sticks butter|
|½ cup + ½ cup Parmigiano-Reggiano cheese, grated||12 sage leaves|
Preheat an oven to 350° F.
Cut the squash in half lengthwise and remove the seeds and membranes with a spoon. Rub the cut side of the squash with olive oil and place cut side down on a sheet pan.
Bake for 1 hour or until the squash can be pierced easily with a knife. Remove from the oven and allow to cool slightly.
Scrape the flesh of the squash into a food processor. Season the squash with sea salt and pepper. Add ½ cup of the cheese and purée. Add the butter and purée again.
To make the ravioli, cut your dough into 4 pieces. Remove one piece and wrap the remaining pieces. Flatten the dough and dust it with semolina. Set the pasta machine to position 1. Pass the dough through, fold it in half and dust with semolina. Repeat this process about 7 or 8 times. The dough should not be sticky and should feel silky.
Now turn the setting to 2 and pass through. Repeat, increasing the setting by one each time until you get to position 5. Dust the dough in semolina and run it through position 5 three times. Lay the dough on a lightly floured surface. Place 1 tablespoon of the stuffing in the center of the dough starting 1" from the edge. Place another tablespoon of stuffing every 2".
Roll out another sheet of pasta as above and lay over the sheet with the stuffing. Carefully press down on the top sheet around the filling, expelling any air. Using a ravioli cutter or fluted pastry wheel, cut in between the mounds of stuffing into individual raviolis.
Line a baking pan with a sheet of parchment paper and dust with semolina. Move the completed ravioli to the pan. Repeat with the remaining dough and stuffing.
Bring a large pot of salted water to a boil. The water should taste like the ocean. Add the ravioli and stir gently. Cook for 4 minutes.
Meanwhile, in a large sauté pan, heat the butter over medium-high heat.
Cook until the butter has stopped foaming and turns a nutty brown color. Add the sage leaves and immediately add the drained ravioli. Toss gently to coat and divide onto 6 plates.
Garnish with the remaining cheese.