Description
Homemade pasta filled with roasted butternut squash. Tossed in a brown butter sage sauce with pancetta and walnuts.
Ingredients
Units
Scale
- 1 cups (237 ml) unbleached all-purpose flour
- 1 cups (237 ml) semolina flour
- 1/4 teaspoon salt
- 3 eggs
- 4 tablespoons butternut squash puree
- Orange food dye
- water
- 1 medium butternut squash
- 1 tablespoon olive oil
- 1/2 cups (118 ml) low-fat ricotta cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried sage
- 4 tablespoons (113 g) butter
- 6 sage leaves
- 1 cups (237 ml) pancetta
- 1/4 cups (30 g) walnuts
Instructions
- Pasta Dough
- In the bowl of your food processor, combine flours, salt, eggs and yolks, and butternut squash puree. Add a couple of drops of orange food dye if desired. Pulse until well combined.
- Drizzle in a teaspoon of water at a time until a dough ball forms and no longer sticks to the sides of the bowl.
- Transfer to a very lightly floured surface, sprinkle top with a little flour, and cover with plastic wrap. Set aside for 30 minutes to an hour to rest.
- Filling
- Preheat oven to 400°F (204°C). Line a baking sheet with foil.
- Place butternut squash halves on baking sheet (cut side up) and drizzle with olive oil.
- Bake until tender, about 50-60 minutes.
- Once cooked, allow to cool completely then scoop out the squash into a large bowl.
- Combine squash with ricotta, salt, pepper, and dried sage leaves. Cover and place in the refrigerator until ready to use.
- To make the ravioli
- If eating right away, boil a large pot of salted water.
- On a lightly floured surface, shape 1/4 portion of the pasta dough into a flat disk, covering the remaining dough tightly in plastic wrap.
- Run pasta through machine, beginning on setting one. Continue running the dough through the machine working your way up until setting 7.
- Carefully lay paper-thin dough on floured countertop.
- Drop filling mixture by small spoonfuls onto pasta just below the midline, leaving a 2-inch space between each scoop of filling.
- Fold pasta over and press firmly in between spoonfuls of filling.
- Cut into ravioli shapes using a ravioli cutter or knife and place each ravioli onto a cookie sheet lined with wax paper in a single layer, separating each layer with more wax paper.
- If freezing for later, freeze each layer individually until frozen then transfer to a large plastic freezer bag.
- If eating immediately, gently place a few raviolis at a time in boiling water and cook for 3 minutes.
- Gently strain in colander, but do not rinse.
- Place raviolis in large bowl.
- Brown Butter Sage Sauce
- In a small pan, melt together butter and fresh sage leaves.
- Continue cooking butter, stirring occasionally but watching carefully, until butter is a caramel color and begins to smell nutty.
- Remove from heat and pour over ravioli.
- Toss gently and top with crispy pancetta, chopped walnuts, and parmesan cheese.
Notes
- For a richer flavor, roast the butternut squash with a touch of maple syrup and brown sugar.
- To prevent sticking, dust your pasta dough and work surface generously with semolina flour.
- Leftover ravioli can be stored in the freezer for up to 2 months; simply steam or boil from frozen.
- Prep Time: 45 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5
- Sodium: 400
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 100