Are you ready to impress your guests or simply treat yourself to a gourmet meal at home? Look no further than our Butternut Squash Ravioli with Brown Butter Sauce recipe! This dish combines the sweetness of butternut squash with the rich flavors of brown butter and fresh herbs, creating a symphony of tastes that will tantalize your taste buds. Join us as we explore the art of homemade pasta and learn how to make this delectable dish from scratch.
Introduction
Butternut Squash Ravioli with Brown Butter Sauce is a classic Italian dish that showcases the natural sweetness and earthy flavors of butternut squash. With its delicate pasta parcels filled with creamy squash puree and drizzled with nutty brown butter sauce, this dish is a true celebration of comfort food at its finest. Whether you’re looking to impress your dinner guests or simply indulge in a gourmet meal at home, this recipe is sure to delight.
Ingredients:
For the Ravioli Dough:
- 1 cup all-purpose flour
- 1 cup semolina flour
- 3 eggs, large
- 1 pinch salt
For the Filling:
- 1 butternut squash
- 2 cloves garlic
- 1 tsp tarragon, fresh
- 1 tsp thyme, fresh
- 2 tbsp ricotta cheese
- 2 tbsp Parmesan cheese, grated
- 1 1/2 tbsp brown sugar
- Salt and pepper to taste
For the Brown Butter Sauce:
- 10 tbsp butter
- 3 tbsp olive oil
- 10 fresh sage leaves
- 1/4 cup Parmesan cheese, grated
Instructions:
Making the Ravioli Dough:
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, semolina flour, and a pinch of salt. Make a well in the center and add the eggs.
- Knead the Dough: Using your hands or a stand mixer with a dough hook attachment, knead the dough until smooth and elastic, about 10 minutes. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Making the Filling:
- Prep the Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, cut side up, and drizzle with olive oil. Roast in the preheated oven until tender, about 45-50 minutes.
- Make the Puree: Once the squash is cool enough to handle, scoop out the flesh and transfer it to a food processor. Add the garlic, tarragon, thyme, ricotta cheese, Parmesan cheese, brown sugar, salt, and pepper. Blend until smooth and creamy.
Assembling the Ravioli:
- Roll out the Dough: Divide the rested dough into four equal portions. Working with one portion at a time, roll out the dough on a lightly floured surface until it is about 1/8 inch thick.
- Fill the Ravioli: Spoon small dollops of the butternut squash filling onto the rolled-out dough, leaving space between each dollop. Fold the dough over the filling and press down around each mound to seal.
- Cut and Seal: Use a sharp knife or a fluted pastry wheel to cut out individual ravioli squares. Press the edges firmly to seal, using a fork to crimp if desired.
Making the Brown Butter Sauce:
- Brown the Butter: In a large skillet, melt the butter over medium heat. Add the olive oil and sage leaves, and cook until the butter begins to turn golden brown and the sage leaves are crisp, about 5-7 minutes.
- Finish the Sauce: Remove the skillet from the heat and add the cooked ravioli to the pan. Toss gently to coat the ravioli in the brown butter sauce.
Cook Notes and Variations:
- Vegetarian Variation: Omit the Parmesan cheese and use a vegetarian-friendly alternative or skip it altogether for a dairy-free version.
- Gluten-Free Option: Substitute gluten-free flour for the all-purpose and semolina flour to make gluten-free ravioli dough.
- Herb Variations: Experiment with different herbs in the filling, such as rosemary, basil, or parsley, to customize the flavor to your liking.
Keto and Low-Carb Versions:
Keto Butternut Squash Ravioli: To make a keto-friendly version of this dish, replace the all-purpose flour and semolina flour in the dough with almond flour and coconut flour. Use a low-carb sweetener instead of brown sugar in the filling, and substitute the traditional brown butter sauce with a keto-friendly alternative using ghee or coconut oil.
Low-Carb Butternut Squash Ravioli: For a lower-carb version, reduce the amount of butternut squash in the filling and increase the proportion of ricotta cheese and Parmesan cheese. Use a low-carb pasta sauce or a light olive oil and garlic sauce instead of the brown butter sauce.
Frequently Asked Questions (FAQs):
Q: Can I use store-bought pasta dough instead of making it from scratch? A: Yes, you can use store-bought fresh or dried pasta sheets if you prefer a quicker option. Simply cut the sheets into squares and fill them with the butternut squash mixture.
Q: Can I freeze the ravioli for later? A: Yes, you can freeze the assembled ravioli on a baking sheet until firm, then transfer them to an airtight container or freezer bag for up to three months. Cook them directly from frozen, adding a few extra minutes to the cooking time.
Q: Can I use pumpkin instead of butternut squash? A: Yes, you can substitute pumpkin puree for the butternut squash puree if desired. The flavor and texture will be slightly different, but it will still be delicious.
Q: Can I make this dish ahead of time? A: Yes, you can assemble the ravioli and refrigerate them for up to 24 hours before cooking. Alternatively, you can freeze the assembled ravioli for longer storage.
Butternut Squash Ravioli with Brown Butter Sauce is a luxurious dish that combines the sweetness of butternut squash with the richness of brown butter and fresh herbs. Whether you’re serving it as a special occasion meal or a cozy weeknight dinner, this recipe is sure to impress. With its homemade pasta, flavorful filling, and decadent sauce, this dish is a celebration of comfort food at its finest. So why wait? Try making Butternut Squash Ravioli with Brown Butter Sauce today and treat yourself to a taste of culinary perfection!
