Ricotta-Squash Ravioli with Sage Brown Butter Sauce

 

As promised, this is recipe no. 1 for the homemade ricotta cheese series!

Coincidentally, this would be the perfect give-mom-a-break-on-mother's-day gift.

Happy mother's day to all the moms and moms-to-be out there!!! It's OUR day! Cheers!:)


Ricotta-Squash Ravioli

with Sage Brown Butter Sauce

Ingredients

  • 1 squash, halved lengthwise
  • Olive oil, to taste
  • Salt and pepper, to taste
  • 1 stick butter
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1/4 cup homemade ricotta cheese
  • 3 Tbsp. grated parmesan cheese, plus more to finish
  • 1/2 tsp. nutmeg
  • fresh Pasta dough or wonton wrappers
  • 1 egg white, slightly beaten (if using wonton wrappers)
  • 1 egg yolk (if using fresh pasta dough)
  • fresh sage leaves, for garnish

Instructions

  1. Heat oven to 375 degrees Farenheit. Drizzle cut side of squash with olive oil and season with salt and pepper. Bake cut side down on a baking sheet for 45 minutes or until completely soft.
  2. When cool enough to handle, scoop out flesh and puree. You only need 1 cup of squash puree.
  3. Heat large pan over medium heat and add 1 tablespoon of butter. Add shallot and garlic and cook for 1 minute. Add squash puree and ricotta and cook until mixture has dried out a bit.
  4. Remove from heat, stir in parmesan cheese, nutmeg, and season with salt and pepper. Let filling completely cool before putting together ravioli.
  5. Flour a baking tray for ravioli. To form, place about 2 teaspoons of mixture in the center of a ravioli sheet or wonton wrapper. Brush the edges with egg yolk/egg white and top with second sheet/wrapper. Make sure there are no air pockets inside and seal edges well. Use a cookie cutter to cut the shape of your ravioli, if using fresh pasta dough. Dust with flour and repeat.
  6. Bring a large pot of water to boil over high heat, season very generously with salt. When water is boiling, add ravioli and cook for about 10 minutes (or until al dente).
  7. Melt remaining butter in a large pan. Add sage and cook until starting to brown (butter will foam first before turning brown). Remove from heat and strain.
  8. Plate pasta and spoon brown butter over top. Garnish with sage and parmesan.