For the pasta dough (click link to see recipe and step-by-step instructions):
- 400 grams flour Caputo "00" Flour (also use all purpose flour)
- 4 eggs
- Semolina flour for dusting
For the butternut squash ravioli filling (enough for about 50 small ravioli):
- 1 medium butternut squash (about 4 cups), prepared and cut into 1 inch cubes (no skin or seeds)
- 1 tablespoon extra-virgin olive oil, plus more for drizzling the squash
- 1/2 cup onion, chopped
- 2 garlic cloves, minced
- 3 tablespoons Parmigiano cheese, or pecorino romano cheese
- pinch of nutmeg (to taste)
- Salt and Fresh ground pepper, to taste
For the Brown Butter Sauce:
- 4 tablespoon good quality salted butter
- 5-6 fresh sage leaves
- Freshly ground pepper, if desired
- Parmigiano cheese (parmesan cheese), for serving
- Preparing the Homemade Pasta Recipe. Let the dough rest and make the ravioli filling.
Make the butternut squash ravioli filling:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil. Prepare butternut squash by peeling, cutting into cubes, and discarding seeds. You can also buy pre-cut butternut squash. Drizzle with a bit of olive oil, toss to coat, and bake for about 30 minutes until soft and golden. Set aside, let cool slightly.
- In a small skillet heat olive oil on medium-high heat. Add onion and cook until slightly golden about 5 minutes. Add garlic and cook until fragrant about 1 minute. Set aside.
- In a food processor or blender combine the cooked squash, onion and garlic, parmigiano, salt and pepper, and nutmeg. Pulse until smooth. Cover and place in refrigerator until ready to use for filling ravioli.
Ravioli Maker Method
- After the pasta dough rests and you've made the filling. Divide the dough into four parts. Roll each piece in the pasta machine to 6-7 setting or desired thickness (not too thin).
- TIP: Only roll dough one section at a time and cover the rest of the dough with plastic wrap as you fill the pasta sheets with filling- or the dough will dry.
- Place your prepared pasta sheet on top of the ravioli maker a single layer. The dough will hang over the edges.
- Place the plastic holder with indent over the pasta sheet. Using light pressure press down on the dough. This creates little pockets for the filling.
- Fill the ravioli with a small mound of filling- 1 heaping teaspoon per ravioli. Do not overfill or they will be hard to seal and spill out the sides.
- Place the second sheet of dough directly over the first. Get rid of air pockets by pressing down gently on the dough. With a rolling pin press down gently and roll on top of the second pasta sheet to cut and seal the edges.
- When done- turn over the ravioli maker and the individual ravioli will pop out sealed and cut! If they don't come out gently wiggle them until they come off from the mold.
- Place the uncooked ravioli on a large baking sheet lined with parchment paper and semolina flour. Cover with a clean and light kitchen towel until ready to cook.
- Make your sauce of choice and boil ravioli in a large pot of salted water for about 3-5 minutes until they float to the top. Cook in batches. Coat with brown butter sauce and extra cheese.
Brown Butter Sage Sauce:
- Place brown butter sauce ingredients in a saucepan over medium heat until butter turns dark brown and golden color. You can also microwave for 1 minute at a time until the butter turns slightly brown- careful not to burn! Add fresh ground pepper to taste, if desired.
- Toss hot ravioli in brown butter sage sauce and add extra grated Parmigiano cheese. Mangia!
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: ravioli, butternut squash, sage, brown butter, ravioli sauce recipe, homemade ravioli, homemade pasta