Ingredients
Ravioli:
- 2 butternut squash, halved and seeded
- Pinch cinnamon
- Pinch nutmeg
- 1 tablespoon finely chopped orange zest
- 2 teaspoons chipotle puree
- 1/4 cup finely chopped parsley
- 1/4 cup finely grated Parmesan cheese
- Salt and freshly ground pepper
- 4 sheets pasta dough, 12 to 14 inches long by 4 inches wide
- 2 eggs mixed with 2 tablespoons water
- Chopped chives
Directions
Preheat oven to 450 degrees F.
Place squash on a baking sheet and roast until soft 30 to 40 minutes. Scoop out flesh and run though a food mill. Place the puree into a medium saucepan and cook over low heat until almost dry. Add the remaining ingredients and season with salt and pepper to taste. Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain, plate and spoon butter sauce over and garnish with finely chopped chives.
Brown Butter Sauce:
- 2 sticks unsalted butter
- 1/4 cup coarsely ground hazelnuts
- 1/4 cup heavy cream
- 8 sage leaves, chiffonade
- Salt and freshly ground pepper
Melt butter in a medium saute pan over medium high heat. Add hazelnuts and cook until the hazelnuts are golden brown. Add the heavy cream and cook for 1 minute. Add the sage and season with salt and pepper, to taste.
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By kathy white
Newport Beach, CA
on April 08, 2011
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This is great.. i make batches, freeze the ravioli's. If you have extra stuffing, which you do, buy the pasta shells. Barely cook them al-dente, fill with stuffing and bake with sauce. really, really good..
By Elizabeth Bacon
Blairstown, NJ
on November 03, 2010
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I too admit that I only made the sauce. I got the raviolis at Costco (not frozen and they were delicious. A little sweet which went perfectly with Bobby's sauce. I used Kerrygold butter which has less of a water content, I believe, and my sauce did not seperate. The butter was also a very nice brown color. I used a little more than a 1/4 cup of cream and I just drizzled a little on top of the pasta. A little goes a long way when it is mostly butter. I thought the sauce was delicious. It took less than 5 minutes to put together.
By sarahkay03
on October 17, 2010
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This was a lot of work, but worth it in the end. I think it took me about 2.5 hours total to make this recipe. I think it's interesting to note that the filling tasted very different in the final product than it did on its own. I was worried there was too much parsley and that it was too earthy (I added some sugar, but once the meal was complete it tasted great. Following the recipe, there was enough filling for twice the pasta sheets. Despite my determination to make the sauce stay together, it separated, just like most people are saying. It still tasted good, if you like eating melted butter, but it was too much for me. It did taste good with bread, though! I also used pine nuts instead of hazelnuts.
Read all 11 reviews