Adding hot water to loosen the sauce if necessary, toss until a homogeneous sauce is formed. Remove the ravioli from the water, and place them directly into the pan with the melted butter and sage. Keep the sauce hot over very low heat, and return it to a simmer. Stirring, allow it to simmer for about 2 minutes, reducing the liquid by half. Toast the leaves for about a minute.Īdd 1 cup of boiling water to the butter and sage. Heat the butter in a medium-sized sauce pan, lay the sage leaves in the pan, and heat until the butter is sizzling gently. Be certain to seal the edges of the pasta.Ĭook the ravioli in about 6 quarts of well-salted boiling water (think: as salty as the sea) for 2-4 minutes, or until the pasta is al dente. On this, arrange small amounts of the filling, about the size of an egg yolk, then fold the sheet over and cut rectangles out of it around the mounds of filling. Roll out the egg pasta dough to form a thin sheet. Add the drained squash and a pinch of salt, and stir until the filling is smooth and fully combined. Once it is cool, scrape the flesh of the squash off the rind and wrap it in a kitchen towel, place it in a colander and let it drain for 10 minutes.Ĭombine the amaretti cookies, Parmigiano Reggiano, and lemon zest. Remove the squash from the oven and let it cool. Cut the squash into large slices, remove the seeds and pulp and bake until it is soft, about 30 minutes. Ravioli di Zucca con Burro & Salvia (Squash Ravioli with Brown Butter & Sage Sauce)ġ recipe Basic Egg Pasta Dough ( click here for the recipe)ġ¼ pounds butternut squash (or pumpkin, if desired) This recipe for ravioli di zucca wraps the sweet, nutty squash in fresh pasta, douses it in a savory brown-butter-sage sauce, and makes your kitchen smell amazing. In other words: meet your new favorite comfort dish of the season. Butternut squash is a cornerstone cold-weather ingredient that makes us forget all about summer.
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