Servings: 4

Ingredients

• 16 oz Homemade Ravioli
  • 300g “00” pasta flour
  • 2 large eggs
  • 3 large egg yolks
  • 2 tsp kosher salt
• Butternut Squash Filling
  • 1 ½ cups (about half of a medium squash) butternut squash – cubed and cooked
  • 1 egg yolk
  • ¼ tsp cinnamon
  • salt 
  • pepper
• Brown Sage Sauce
  • ½ cup unsalted butter (1 stick)
  • 2 tablespoons fresh sage, minced
  • ½ cup heavy whipping cream or 1/2 & 1/2 for lighter sauce
  • ½ cup chicken or vegetable broth
  • ½ teaspoon lemon juice
  • ¼ cup freshly grated parmesan + more for garnish (optional)
  • Coarse salt
  • Fresh ground black pepper
• 3-4 extra fresh sage leaves or basil leaves for garnish if desired.

Directions

• Boil squash until soft and drain.
• Add cooked squash, egg yolk, cinnamon, salt and pepper to a blender or food processor.
• Blend until thick puree is formed and all ingredients are combined. Set aside.
• Make Homemade Ravioli and stuff with butternut squash filling.
• Bring heavily salted pot of water to boiling.
• Make Brown Sage Sauce
• While sauce is cooking add butternut squash ravioli to water, cover and bring back to a boil.
• Uncover when boiling and cook for 1 minute if pasta is freshly made, up to 3 minutes if frozen.
• Remove and drain each ravioli using spider or slotted spoon, (not collander) so you don’t damage the ravioli, and stir into the sage sauce.
• Plate and (optionally) garnish with extra parmesan cheese and fresh basil leaves.

Chef’s Notes

Entertaing tip: Ravioli can be completely prepped before your guests arrive so you only have to cook them and make the sage butter sauce; 10 minutes all in so you don’t miss the party!

Suggested Pairings

Oregon Pinot Noir, Burgundy, Dry Riesling