Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce

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Would genia please give us her pasta recipe? I made these raviolis with wontons and they are perfectly delicious but I'll be they would be spectacular with fresh pasta dough.

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I am a vegetarian, so I made this as a regular meal. It's enough for two people. There's a restaurant in my town that makes something very similar and they dice green apples in about 1/4" squares so that is cooked in the brown butter sauce. And, they add some chopped roasted hazlenuts. I'm going to do that next time, plus add a drizzle of maple syrup. I normally don't like Emeril's style of food. I think that's mostly because I'm a vegetarian, but I read the reviews and it looked good. So, I gave it a try and I loved it!

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I have made this several times and it has been the highlight of the dinner. I have deviated slightly by adding a pound of Ricotta cheese to the filling. Moreover, to lessen the work, I use boxed jumbo shells or wonton wrappers.

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I must say what a delicious main course with such few ingredients. Because it was the holidays, I wanted to jazz this up and save time. Instead of roasting a squash, I used a thawed frozen package of winter squash and saved myself a step and time. I also peeled and cut up a fresh ripe pear and added to the filling. I make my own pasta frequently and to top off the finished product, I sprinkled the ravioli with a few candied pecan halves. This was a holiday treat. Thanks Emeril.

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I wouldn't call this an easy dish by any means, i.e., the butternut squash puree
I had to make a day ahead and never having made fresh pasta was an interesting challenge, but overall it was an outstanding dish. Since my heart attack I have not been able to use that much butter, so I mixed 1-1/2 cups marinara sauce with 1/2 cup non-fat half and half and it was delish over the delicate ravioli's. Also added a chiffonade of fresh basil along with the grated
parmesan. To die for!! Serve with salad and crusty french bread.

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I have made this dish twice, once for a dinner party with friends and a second time as one of the main dishes for our neighborhood progressive dinner. Both times, everyone raved at the flavor and simplicity of the dish. It really isn't that hard to make. I made my own pasta dough and the raviolis while watching two episodes of The Next Food Network Star! I would like to point out that the second time I made the dish I needed to extend the filling some so I added 1/4 cup ricotta cheese. It really made the filling light and airy. I will do this from now on. Thanks Emeril for another great recipe!!!!!!!!!!!!
Mike from Omaha

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Well, this was my first time ever making pasta or raviolis, and for a special occasion too, so a bit risky. But it turned out wonderful! The filling is absolutely perfect. It's sweet yet also savory, and it has a wonderful, soft texture. Only thing I did different was I used half the amount of scallions necessary. I suspected that they might overpower the pasta and the result was great. They add a perfect flavor. I also made my own dough for the filling.

In the future, I'd also use less butter. An entire stick for one meal (even for two is just too much. I'd also use more sage leaves (by at least 1/3 more, or at least, large ones.

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This is a delicious recipe! I entered this dish in a competitive cook-off amongst friends and it was the clear winner. I bought pasta dough sheets from a local italian deli and made the squash puree myself by baking the squash for an hour at 350 degreees and mixing the pulp with a bit of cream. I tweaked the recipe a little by adding two tablespoons of chopped hazelnuts to the shallots for texture in the filling.

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Emeril, I lived in Emilia-Romagna for 3 yrs. and a little locanda around the corner from my house made this, but the little old lady added a handful (probably 3 of crushed ameretto cookies. It gives the filling such a textural contrast!! You'll love it!!

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I bought fresh pasta from the italian market($2! which you just can't beat. So of course it was so easy and fast(put squash mixture in freezer for 5 minutes to cool off instantly and the taste was pure and spectacular. Used butternut squash fresh from my mom's garden and my new ravioli cutter that cuts and seals. As you can probably tell, I will make this again and again!!