dish4Since I have some more butternut squash in my fall basket and the days are getting shorter and colder, it’s time for some comfort food that you can spoon out of your favorite bowl sitting on a couch under your warm blanket, watching your favorite TV show. I love pasta so what could be better than a bowl full of ravioli filled with butternut squash puree and ricotta cheese coated with sage buttery sauce. I really like using butternut squash because it’s more “meaty” and has fewer strings compared to other pumpkins.  Maybe it’s not a low calorie dish but it’s worth the sin.

I roasted the whole squash but for filling 30 ravioli I used only half of the puree.  This means I can freeze the other half and use it later for filling cannelloni or mixing with breakfast pancake batter, and saving a lot of time.

Serving: 2-3 depending on your appetite
Preparation:  1 h for roasting the squash, 40 minutes for ravioli
Cooking : 10 minutes
Calories for 10 ravioli without butter sauce: 620, butter sauce: 310 for one serving/coating

Ingredients:
1 butternut squash will make approximately 2 cups of puree. For this recipe I’m using 1 cup of puree
2 tablespoons of olive oil for roasting
Salt and pepper for roasting
2 cups of all purpose flour plus a little bit more fir dusting the working surface
3 eggs
2 tablespoons of water
2 tablespoon of olive oil
1 cup of ricotta cheese
¼ teaspoon of cayenne pepper
¼ teaspoon of grind nutmeg
¼ teaspoon of dry sage
Salt and pepper for taste
Chili flakes to add on the plate and give a little kick to the butter sauce
Grated parmesan for final touch on the plate

Buttery sage sauce
10-15 fresh sage leaves
1 stick of unsalted butter
2 tablespoons of diced shallots
½ cup of white wine
Salt and pepper for taste

Butternut squash filling

squash with spices
Preheat the oven to 400F/200C. Cut the butternut squash into half lengthwise. Transfer to a baking sheet. Drizzle the olive oil, sprinkle some salt and pepper. Roast it for 45 minutes to 1 hour. Check the tenderness with your fork. The time might differ depending on the size of the squash and your oven. When ready, take it out and let it cool down a little bit, then take out the seeds with a spoon and start peeling the squash from the skin.

before pure
Transfer into a food processor or blender and puree it.

kolaz filling
When the butternut squash puree is cooled down completely, add the ricotta cheese and mix it with a fork. Add the cayenne pepper, sage, salt and pepper. Put it aside.

Dice half of a shallot and fresh sage and put it aside.

Ravioli dough

kolaz ciasto
Put the flour on a working surface and make a little well in the middle. Add the eggs inside the well, and then add water, 1 tablespoon of olive oil and a pinch of salt. Mix it all with your hands and start working on the dough. Knead it for 5-8 minutes until the dough becomes soft and all ingredients are well combined. You might need to add either more flour or water as you keep kneading. Create a ball and wrap it into a plastic wrap and let it rest for about 20 minutes. That time will help the dough to relax and become more elastic.

After the dough is rested cut the ball into two and roll out one part. Keep the other one covered so that is doesn’t dry out. I use the KitchenAid dough attachment, which makes the rolling process pretty fast. You can’t roll it out too thin, so for those of you who will be using the attachment finish the dough on number 6 thickness. If you are working with a standard roller, make sure the dough is shaped into a long rectangle, 1/8 of an inch thick.

Start boiling some water in a large pot.

filling the dough
Transfer the filling into the baking bag, this way it will be easier to put equal amounts of filling on each ravioli square. I use a ravioli stamp to cut out the ravioli, but if you don’t have one use a pizza dough cutter, glass (which would make a round ravioli) or knife.

kolaz ravioli
Place one rolled out dough on a flat surface and put the filling in two rows. Cover it with a kitchen towel and start rolling out the second part of the dough. That will be used for covering the ravioli. After you squeeze the filling on the first sheet of dough, brush the edges of the bottom part with water and cover it with the second layer of the dough. Press it with your fingers first along all the edges, then in between the two rows, and then around each filling. Now your dough is ready to cut. Sprinkle some flour on a baking sheet and transfer your ravioli there as you cut them.  Make sure to cover them with a kitchen towel so that they don’t get dry  Now it’s time to start preparing the sauce.

Heat a large non-stick skillet and melt half of the stick of butter.  Add diced shallots and chopped sage, and stir it from time to time for about 2 minutes until the shallots are soft. Add the wine and cook it down for about 3 more minutes, then add the rest of the butter, pepper and salt for taste. Turn the heat to minimum. The water should be boiling by now so add a tablespoon of salt and a tablespoon of olive oil.  Then transfer half of the batch of ravioli into the water, stirring gently. Once they all float to surface cook them for about 2 minutes. Transfer to the pan with sauce and repeat the same boiling process with the second batch of ravioli. You don’t want to boil them all at once because they don’t like to be overcrowded in the pot.

ravioli on pan
Save some of that boiled water and add ½ cup of it to the pan. It will thicken up the sauce nicely.  Gently mix all the ravioli with the butter sauce for about one minute. Serve it immediately with some chili flakes and fresh grated parmesan to put some distinctive final flavors in your mouth.

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