Roasted Butternut Squash Filled Ravioli with Brown Butter Sage Sauce.
Roasted Butternut Squash Filled Ravioli with Brown Butter Sage Sauce
Thanksgiving is one of my favorite holidays of the year. The memories of family together, cooking, eating, scrabble after dinner. I think my families favorite memories are the ones we spent in Readfield, Maine with grandparents, aunts, uncles, cousins…we would have 25-35 people at the dinner table (and LOTS of dogs), which overlooked beautiful Marancook Lake.
I was always in charge of the “Italian Entree”, which was usually lasagna or manicotti. This year I thought I would try something different, (we always have an Italian entree for holiday meals). Since my family LOVES homemade ravioli, I thought I would fill them with roasted butternut squash, and the best sauce for this ravioli is a brown butter sage sauce. I know they are going to LOVE these little pillows (ravioli). I hope you do as well…
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
2 cups all purpose flour (or 1 1/2 cup all purpose and 1/2 cup semolina flour)*
Add the eggs, oil and salt to the bowl of a food processor. Process until eggs are blended. Add flour and process the mixture until the flour is evenly moistened and crumbly; this will take about 10 seconds. Dough should come together when removed from the bowl. Wrap dough in plastic wrap and let rest 15-30 minutes.
1 butternut squash (approximately 3 lbs.), 2 cups roasted and mashed
1 tablespoon butter
1/4 cup finely chopped onions or shallots
1/2 teaspoon white pepper
1/4 teaspoon nutmeg
3 tablespoons heavy cream
3 tablespoons grated parmesan cheese
1/2 cup shredded mozzarella cheese
Preheat oven to 400° F.
Cut butternut squash in half, lengthwise. Scoop out seeds. Place butternut squash halves on a large baking sheet flesh side up. Roast 25 minutes or until flesh is fork-tender.
Scoop squash into a medium sized bowl; using a potato masher mash squash until smooth.
In a medium size sauté pan over medium high heat, add 1 tablespoon butter. When melted add onions or shallots and cook until transparent and soft, about 5 minutes. Add mashed squash, white pepper, nutmeg, and heavy cream, parmesan cheese and mozzarella cheese. Mix until well combined. Remove from pan and place on a large dish to cool. When cool, place filling into a large zip bag. Snip a corner off with scissors. This will allow you to squeeze the filling into the ravioli pockets.
Roll dough to #5 on pasta rolling machine using 1/4 of the dough at a time. Keep remaining dough covered so it doesn’t dry out. During the winter months when the humidity is low roll to #5 twice (#6 is too thin). Place one layer of dough on a ravioli press (make sure bottom of dough is well floured so it doesn’t stick when removed). Gently press the pasta dough with the ravioli press. Fill pockets with 1 teaspoon of filling. Top filling with another layer of dough. Use a rolling pin to cut the ravioli. Flip ravioli unto a large sheet pan that has been sprinkled with polenta (to prevent sticking). This recipe makes 5 dozen ravioli. Place sheet pan in freezer, and when ravioli are frozen, place in a zip lock bag until ready to use. Cook in a large pasta pan with an insert in salted boiling water, about 5 minutes.
In a small sauce pan over medium heat add 8 tablespoons of good quality butter (I prefer Kerrygold brand). When butter is melted, add sage leaves. Cook until butter is golden brown. Remove and top sauce of ravioli, make sure you eat the sage leaves, they become very crunchy and quite tasty.
FOODS IN THE FAST LANE
With so much going on lately, seem’s I forgot to renew my domain name….so effective today it is now http://www.foodsinthefastlane.me, someone took my .com….grrrrrr…… 🙂 Please change your bookmark….
Working on homemade ravioli filled with roasted butternut squash and served with a brown butter sage sauce…should be up by tomorrow.
Before moving to Germantown, TN in 1994, we lived on Long Island Sound in West Haven, Connecticut. Many wonderful memories from living there, the view of the ocean was just amazing. We built this house and had several balconies overlooking the water.
I can remember sitting at the dinner table telling my kids to look out over the water as the moon was coming up, the reflection was just breathtaking!!! Bob’s favorite hobby was tending to our 40 lobster pots. Funny as this sounds now, but I can remember Rob and Jenny asking me what was for dinner, when I would say lobster, their response was “lobster again”…
Yes, we had many lobster meals, it was always fun seeing just what I could come up with. On special occasions I would take the time to make “Lobster Bisque”. It’s not difficult but I have to admit it is time-consuming, but well worth the time and effort.
While doing my weekly shopping at Costco yesterday I noticed a package of cooked lobster claws…hummm…good price… So I purchased those little claws, took them home, had Bob remove the meat for me (he loves that) and so the process began….Here it is…
In a large saute pan add 1/4 cup good quality extra virgin olive oil.
When hot, add 1 large onion, 2 stalks of celery, 2 carrots and 3-4 cloves of garlic (all roughly chopped), and lobster shells (reserve the meat for later). Saute over medium heat until the vegetables are soft, about 10 minutes.
When veggies are soft (here comes the really fun part) add 1 cup brandy and ignite (have a camera nearby..great photo op here)
Meanwhile…in a large saucepan add 2 quarts of cold water, bring to a boil and add 2-3 tablespoons of “Better Than Bouillon Lobster Base”. (however if you are using live lobsters, bring large pot of water to boil and add lobsters, cook 10-15 minutes. Reserve the broth for the bisque)
Add the sautéed veggies and shells, l sprig fresh parsley, 2-3 sprigs fresh thyme, 2 tablespoons whole peppercorns, 2 bay leaves, 1 cup white wine (drinking quality) and 3 ounces tomato paste to the lobster stock. Simmer stock for 1-2 hours.
Meanwhile, in a small sauce pan make a “blonde roux”, equal parts of butter to flour, 4 tablespoons each and a few sprinkles of white pepper…cook until simmering, remove from heat and reserve until needed.
Remove the stock from the heat, strain through a fine sieve or chinoise.
Place the stock back into clean saucepan, bring to boil and add reserved roux. Whisk until thickened and cook 5-10 minutes. Add 1 cup heavy cream and 1/2 cup Harvey’s Bristol Cream. Simmer 2-3 minutes.
Add reserved lobster meat, heat, serve and eat!
2-3 1 lb. lobsters or 2 lbs. cooked lobster claws
extra virgin olive oil
1 large yellow onion
2 stalks celery
3-4 cloves garlic
l cup brandy
1 sprig fresh parsley
2-3 sprigs fresh theme
2 tablespoons whole peppercorns
2 bay leaves
1/2 can (3 ounces) tomato paste
1 cup chardonnay
2 quarts lobster stock
1/4 cup blonde roux
1 cup heavy cream
1/2 cup Harvey’s Bristol Cream