Squash Ravioli with Brown Butter Fried Sage
This classic combination is the perfect fall cozy dinner especially when served with a big green salad.
Ingredients
1 large squash, cut in half
4 oz ricotta or goat cheese
pinch of nutmeg
ground black pepper
8 oz fresh pasta (see recipe on site)
4 oz butter
1 bunch sage, leaves picked
1 orange, zested
1 lemon, zest and juice
1/2 cup hazelnuts, toasted until dark and fragrant
Method
- Heat oven to 400F and bake the squash, cut side down, until very tender and starting to collapse.
- Remove from the oven and let cool then remove the seeds and skin leaving the flesh behind
- In a bowl combine the squash, cheese, nutmeg, black pepper, and a hefty pinch of salt to make a chunky pureé
- Roll the pasta dough and make the ravioli either using a ravioli maker or free form
- Bring a large pot of heavily salted water to a boil
- Meanwhile in a large frying pan heat the butter over medium heat until melted and foamy
- Fry the sage leaves until dark green then remove from the frying pan and let drain on a paper-towel lined plate seasoning the leaves with salt as they cool
- Continue cooking the butter until it browns then remove from the heat and add the citrus zest, lemon juice, and hazelnuts seasoning the rough mixture with salt and black pepper
- Boil the ravioli for 4 minutes or until al dente, lift from the water and transfer to individual plates, spoon the hazelnut mixture all over and finish with a few crunched up sage leaves
