In Season: Squash Ravioli in Sage Brown Butter


I first laid eyes on the Kitchen Aid mixer pasta maker attachment when Mike and I were registering for wedding gifts. Frankly, it frightened me. I had visions of mangled pasta dough in a rainbow of colors stuck to the ceiling–a nightmarish scene in which the cat and I were entangled in sticky, inedible dough. There was flour everywhere and well, no one was going to eat homemade pasta anytime soon.

Seven years later and I am still without my pasta maker attachment–so a good Nana-in-training must improvise. For this ravioli recipe, you just need a package of won ton wrappers. For about $3 or less, you can get 50 of these handy little squares of dough that are perfect for wontons, dumplings and of course, homemade ravioli.
For the filling, I made use of squash puree from our Galeux d’Eysines squash. You can use any winter squash you like from butternut to pumpkin. You could even skip the fresh puree and use a can of pumpkin puree (although it won’t taste as fresh!).
And the best part: you can make a bunch quickly and freeze it–it cooks up in a few minutes and makes it a great meal to bank in your freezer. This recipe yielded about 30 ravioli.
Ingredients:
1 large egg
1/4 cup romano cheese, shredded
2 tablespoons ricotta cheese
pinch of nutmeg
Salt/Pepper
60 won ton wrappers (which is about 2 packages)
1 stick of unsalted butter
2 tablespoons of fresh, chopped sage leaves
2 tablespoons balsamic vinegar
Steps to yumminess
1. Place squash puree, egg, romano and ricotta cheese and nutmeg in a food processor. Process until smooth. Season to taste with salt and pepper.
2. Make your ravioli, filling each with 1 heaping tablespoon of squash filling. Follow directions here (Ravioli making 101). Freeze ravioli (flat) for at least 30 minutes. You can leave any ravioli that you don’t intend to cook in the freezer.
3. Bring a large pot of water to boil. Add ravioli and cook until it floats-about 3 minutes. Keep an eye on it–the ravioli will explode if you overcook.
4. While ravioli is cooking, melt butter over high heat (in a large pan). Add sage and cook until butter begins to brown and sizzle. Remove pan from heat, whisk in balsamic vinegar.
5. Use a slotted spoon to carefully remove ravioli from cooking water and place directly into brown butter sauce. Serve immediately.
A fab side for Squash Ravioli: I died and went to Rouge Salad.
Advertisements

Techniques: Homemade Ravioli 101

Making homemade ravioli can be super fast and super impressive using store bought won ton wrappers. These handy little packages of dough squares are inexpensive.
Here are step by step instructions on filling your own, homemade ravioli.
1. Grab your won ton wrappers, a couple cookie sheets, a small bowl of water, parchment paper and the filling of your choice.
2. Line each cookie sheet with a sheet of parchment paper. Lay out won ton wrappers in a single, non-overlapping (no touching!).
3. Then add a scoop of your filling–typically about 1 tablespoon-2 tablespoons a wrapper. Place the filling right in the center of the wrapper.
4. Moisten a finger tip with a small amount of water. Draw a line on water on the outside edge of each won ton wrapper. Just do a couple at a time (you don’t want the water to dry out before you top it!
5. Then place another won ton wrapper on top, smoothing the edges right up to the filling. Try to gently smooth out any air. Moisten your finger tip again and trace along the outside of the top won ton, to seal. Continue until all raviolis are filled and sealed.
6. Place cookie sheet of completed raviolis in freezer for at least 30 minutes–the longer the better. When raviolis are frozen, you can remove from cookie sheet to cook in boiling water (3-4 minutes until floating and remove with slotted spoon) OR freeze on cookie sheet overnight and then place in freezer bags for a future meal.