Roasted Butternut Ravioli with Chevre in Sage Browned Butter

By • October 25, 2014 0 Comments

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Roasted Butternut Ravioli with Chevre in Sage Browned Butter


Author Notes: Nothing says fall like butternut squash and sage. The addition of tangy chevre to the filling adds just the right amount of acid to balance the sweetness of the roasted squash and the richness of the browned butter sauce.Derek Laughren

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Makes as much or as little as you choose.

Pasta Dough

  • 4 cups All Purpose Flour
  • 6 Large Eggs
  • 2 teaspoons Salt
  • 1 tablespoon Extra Virgin Olive Oil

Ravioli

  • 1 Butternut Squash
  • 1 bunch Sage
  • 3 tablespoons Extra Virgin Olive Oil
  • 8 ounces Chevre
  • 1 cup Heavy Cream
  • 1 Egg yolk
  • Salt and Pepper to Taste
  • Butter
  • Parmigiano-Reggiano
  1. Combine your flour and salt in a food processor and pulse to combine. Add eggs, one at a time, pulsing to combine. After the last egg is mixed in, drizzle in one tablespoon of olive oil while the processor runs. Transfer your dough to a lightly floured counter and knead for about 8 minutes. Wrap the dough in a saran wrap and let rest at room temperature for an hour.
  2. Preheat your oven to 400 F. Line two baking sheets with parchment paper. Peel your squash, and separate the cylindrical top from the rounded bottom. Halve the bottom and scoop out the seeds and pulp with a spoon. Dice the squash into 1" cubes. They don't have to be precise cuts, but should be similar in size for even cooking.
  3. Finely chop 1 tsp of sage and add it to a medium sized mixing bowl with 3 T of extra virgin olive oil. Add the diced squash, season with salt and pepper to taste, and toss to coat evenly. Spread the squash onto the baking sheets. Don't overcrowd them. You want even airflow around each for to develop a crust. Bake until golden browned and caramelized, about 45 minutes.
  4. Add the squash to a blender with about an equal amount of chevre. (This will vary according to the size of the squash you started with.) Add 1/4 cup cream and start to puree. Continue to add cream a few tablespoons at a time until the contents of the blender form a homogenous mixture. You want it to flow freely enough to ensure that everything is fully blended, but you don't want an overly loose mixture. Add the egg yolk and pulse to combine. Adjust seasoning, if necessary.
  5. Test your pasta dough. It should feel smooth in texture and soft to the touch when squeezed. You can sheet your pasta according to your preferred method. Hand rolling is fine, but can be harder to achieve uniformly thin results. I use my KitchenAid pasta rolling attachment. If you're doing the same, or using a hand cranked countertop roller, divide your dough into fist sized balls and shape them into rectangles. Feed one through the roller at the lowest setting, then again at 2, again at 3, and finally, again at 4.
  6. Again, use whatever method you're most comfortable with to form the ravioli. I prefer a ravioli press or a cutout rolling pin. If using a press, lay one sheet of pasta over the press and spoon filling into each ravioli divot. Brush around the filling with water. Lay the second sheet of pasta on top and firmly push a rolling pin over all the edges until the excess dough can be pulled away, allowing you pop out your formed ravioli. If using a rolling pin, spread some of your filling evenly across the surface of one sheet of pasta, leaving a half inch around all edges. Lay the second sheet on top and roll over the pasta with your cutout pin. Use a pastry scraper to cut out square ravioli, or use a pasta cutter with fluted edges for a fancier finish. As you finish each round of ravioli, store them on a lightly floured baking sheet.
  7. Bring a large (4-6 qt) pot of water to a rapid boil. Salt the water generously. Boil your ravioli to al dente. The cooking time will vary depending on how thin you rolled your dough as well as how large the ravioli are. Drain and transfer to a lightly oiled mixing bowl.
  8. If you're only cooking for one, feel free to freeze unused ravioli at this point. Once frozen, they can be reheated when needed. They are also much easier to bread once frozen, and can be refrozen after breading for fried ravioli.
  9. Pick a sautee pan that is appropriately sized for the number of portions you will be serving. Melt 2 T butter per serving over medium-high heat. Once the butter stops foaming, swirl the pan frequently over the heat until the color darkens and the aroma turns nutty. Throw a couple sage leaves per person into the butter and allow to fry for a few seconds, until the edges crisp. Pour the butter and sage leaves over the ravioli and toss to coat. Plate your ravioli, making sure each gets a couple of sage leaves. Using a vegetable peeler, scrape curls of parmesan off the block and mound at the center of each plate of ravioli.

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