Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce Recipe

  • 9 tablespoons butter
  • 3 tablespoons minced shallots
  • 1 cup roasted butternut squash puree
  • Salt
  • White pepper
  • 3 tablespoons heavy cream
  • 3 tablespoons grated Parmigiano-Reggiano cheese; plus 2 ounces
  • Pinch nutmeg
  • 1 recipe pasta dough, rolled into wide ribbon, 1/4 inch thick
  • 12 fresh sage leaves
  • 1 tablespoon finely chopped fresh parsley
In a large sauté pan, over medium heat, melt 1 Tbs butter. Add the shallots and sauté for 1 minute. Add the sqaush puree and cook until the mixture is slightly dry, about 2-3 minutes. Season with salt and pepper. Stir the in the cream and continue to cook for 2 minutes. Remove from heat and stir in 3 Tbs cheese and nutmeg to taste. Season with salt and pepper. Cool completely.

Cut the pasta ribbons in 3" squares. Place 2 tsp of filling in the center of each pasta sqaure. Bring 1 corner of the square to the other forming a triange and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2-3 minutes or until the pasta floats and is pale in color.

Remove the pasta from the water and drain. Season the pasta with salt and pepper. In a large sauté pan, melt remaining 8 Tbs butter. Add the sage and continue to cook until the butter starts to brown. Remove from heat. Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 oz of cheese over each plate and garnish with parsley.

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