Roasted Butternut Squash Ravioli with Sage, Hazelnut and Brown Butter Sauce

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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..

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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.

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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.

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Ok, I will admit I did not make the ravioli, I bought it a speciality store. But, I did make the brown butter sauce and it was awesome! I served it at a dinner party and it got rave reviews all around!

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This is perfect. The reason everyones sauce is seperating with the cream is because the butter is too hot when you add the cream to it. Cream will always seperate in a sauce if it goes beyond a simmer temp. temper the crean into the hot butter or dont heat the butter on med/high heat as recipe states.

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I left out the chipotle. (Sorry Bobby
Also, I made spinich pasta to add some color. The sauce ALWAYS separates so I just leave out the heavy cream and use a 50/50 mix of butter and EVOO. It doesn't get any better than this.

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I got a similar recipe from a friend who is a chef. The recipe for the sauce is exactly the same, and I had exactly the same trouble with the sauce. It was totally separated and looked horrible! The taste was there, but, it did not look very good. I tried a couple of times with different temps and got the same result. Does anyone have any other thoughts!

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I've tried this recipe a few times (to say the least and each time I add the heavy cream, it separates. Can't figure out the problem. I've added the cream cold, at room temp & warmed. Can anyone tell me what I'm doing wrong. The dish is good, but having the cream separate, makes the dish look bad.

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Wow, this meal turned out awesome. I don't know if I bought a huge squash, but I ended up using less than one. I never cook squash or make my own ravioli, so this meal took me a long time, luckily I had hours to spare. The sauce was soo good, I added a little garlic to it. I sauteed the ravioli with some veggies in a pan and mixed the sauce in and we served it that way. My family loved it, even though we are not usually squash people. It was unique and I'll definitely make it again sometime.

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This was so good, and easy too. Took me an hour from start to finish, including making Tyler Florence's ravioli dough. It was a hit! (I did get impatient and got the butter sauce to hot, so it seperated, so it didn't look pretty, but it still tasted great!