Squash Ravioli with Sage and Hazelnut Browned Butter Sauce

Delight in the elegant flavors of Squash Ravioli with Sage and Hazelnut Browned Butter Sauce, a dish that perfectly marries the sweetness of butternut squash with the richness of browned butter and the earthy essence of sage. This recipe offers a taste of homemade ravioli filled with a creamy butternut squash puree, complemented by a delectable sauce of browned butter, toasted hazelnuts, and fragrant sage. The ravioli’s tender texture and the luxurious sauce make this dish an indulgent treat that elevates any dining experience.

SERVES 6 TO 8

INGREDIENTS:

• 1 pound butternut squash, peeled, seeded, and cut into 1-inch chunks (3 cups)
• 4 tablespoons unsalted butter
• 1 tablespoon packed brown sugar
• Salt and pepper
• Pinch ground nutmeg
• 2 ounces Parmesan cheese, grated (1 cup)
• All-purpose flour
• 1 recipe Fresh Egg Pasta

SAUCE:

• 8 tablespoons unsalted butter, cut into 4 pieces
• ¼ cup coarsely chopped hazelnuts
• 2 tablespoons minced fresh sage
• Salt to taste
• 2 teaspoons lemon juice
• Shaved Parmesan

INSTRUCTIONS:

1. PREPARE SQUASH FILLING: Microwave the butternut squash in a covered bowl until tender and easily pierced with a fork, which should take around 10 to 15 minutes. Drain the squash well and transfer it to a food processor. Add the unsalted butter, brown sugar, ¼ teaspoon salt, and ground nutmeg, and process until smooth, around 15 to 20 seconds. Transfer the filling to a bowl, stir in the grated Parmesan, and season with ⅛ teaspoon pepper. Refrigerate the filling until it is no longer warm, which should take approximately 15 to 25 minutes.
2. MAKE FRESH EGG PASTA: Prepare the Fresh Egg Pasta according to the recipe.
3. FORM THE RAVIOLI: Dust 2 large rimmed baking sheets liberally with flour. Divide the pasta dough into 5 even pieces and cover them with plastic wrap. Working with one piece of dough at a time, roll it out using a pasta machine. Cut the pasta sheet into long rectangles measuring 4 inches across. Place generous 1-teaspoon dollops of filling over the bottom half of each rectangle, spaced about 1¼ inches apart. If the dough edges seem dry, dab them with water. Fold the top of the pasta over the filling and press the layers of dough together securely around each filling to seal. Use a fluted pastry wheel to cut the ravioli apart and trim the edges.
4. STORAGE OPTIONS: Transfer the finished ravioli to the floured baking sheet and cover them with a damp dish towel. Repeat the process with the remaining pasta and filling. The towel-covered baking sheets of ravioli can be wrapped with plastic wrap and refrigerated for up to 4 hours. The ravioli can also be frozen for up to 1 month; do not thaw them before boiling.
5. PREPARE THE SAUCE: Before cooking the ravioli, cook 8 tablespoons of unsalted butter, hazelnuts, minced sage, and ¼ teaspoon of salt in a 10-inch skillet over medium-high heat. Swirl the pan constantly until the butter is melted, takes on a golden brown color, and releases a nutty aroma, which should take about 3 minutes. Remove the skillet from heat and stir in the lemon juice.
6. BOIL THE RAVIOLI: Bring 4 quarts of water to boil in a large pot for the ravioli. Add 1 tablespoon of salt and half of the ravioli. Cook the ravioli, stirring often and lowering the heat if necessary to keep the water at a gentle boil, until the ravioli are tender, around 2 minutes (3 to 4 minutes if frozen). Using a slotted spoon or wire spider, transfer the cooked ravioli to a warm serving platter. Spoon some of the butter sauce over the top and cover the platter with aluminum foil to keep the ravioli warm. Return the water to a boil and repeat the process with the remaining ravioli.
7. FINISH THE RAVIOLI: Swirl 2 tablespoons of ravioli cooking water into the remaining butter sauce, then pour the sauce over the ravioli. Top with shaved Parmesan and serve immediately. Enjoy the luxurious flavors of the Squash Ravioli with Sage and Hazelnut Browned Butter Sauce.