Butternut Squash Ravioli with Brown Butter and Sage
  • 1 pound of fresh pasta
  • 8 cups butternut squash, cut into ½ inch cubes
  • 1 ½ tablespoons olive oil
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2 ounces softened cream cheese
  • ½ cup parmesan cheese (plus extra for garnish)
  • 1 stick + 2 tablespoons of unsalted butter
  • 15 sage leaves, plus more for garnish
  • Salt to taste.
  1. Preheat oven to 325 degrees. Combine cubed butternut squash, olive oil, spices, and salt together in a large bowl. Spread evenly onto a baking sheet. Bake squash 25-30 minutes until soft and cooked through.
  2. Transfer squash to a food processor and blend until completely puréed. Transfer back to large bowl.
  3. Add softened cream cheese and parmesan. Mix until combined. Season to taste with salt.
  4. Roll pasta out with pasta maker, for thicker ravioli take the dough down to a 4 setting on the pasta machine. If you like it a little thinner you can go as thin as a 2.
  5. Cook the ravioli in salted boiling water for 5-8 minutes or until cooked through.
  6. To make the sauce: Combine butter and sage in a large sauté pan. Melt over a medium heat and swirl pan until the butter begins to brown. Once the butter has turned a deep brown turn the heat off and remove the pan from the stove. This should take about three minutes. Season with plenty of salt.
  7. When ravioli are ready, return the sauce to the stove and warm through over a very low heat. Add ravioli straight from the pasta water to the sauce. Toss until completely coated. Serve with a little chopped sage and extra grated parmesan cheese.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/butternut-squash-ravioli-with-brown-butter-and-sage/