Butternut Ravioli with Sage Brown Butter Sauce

Not too long ago we were out for a special dinner that was catered, and for the appetizer we were served this dish; butternut squash ravioli with a sage brown butter sauce.  It was so good I wanted the recipe, but, sadly, it was not available from the chef.  So I went on the hunt for a similar recipe, and on the Food Network website, I found this one by Emeril Lagasse.

He roasted his squash for starters, but I simply steamed mine, then mashed it with the same results.  Possibly roasting the squash brings out a debt of flavor that mine lacked, but with the nice balance of seasonings that are added I was perfectly satisfied with my results.  I found that using won ton wrappers is a good substitute for fresh pasta dough, if you’re in a time crunch.  However you don’t get that toothy “al dente” texture.  Not a big issue for me;  we enjoyed them all the same.

In trying out this recipe I served the ravioli as a side dish with roast chicken, and it was a good compliment.  The original recipe is written to be served as an appetizer, and that is very nice for a sit-down dinner where silverware is in use. But I would not try to serve it when people need to balance a plate and use a fork to eat it.

BUTTERNUT SQUASH RAVIOLI WITH A SAGE BROWN BUTTER SAUCE

YIELD:   4 servings

INGREDIENTS

• 9 Tablespoons butter
• 3 Tablespoons minced shallots
• 1 cup cooked butternut squash, mashed
• salt
• freshly ground pepper
• 3 Tablespoons heavy cream
• 3 Tablespoons grated Parmesean cheese, plus more for serving
• pinch nutmeg
• fresh pasta dough,rolled out into wide ribbons,  or won ton wrappers
• 12 fresh sage leaves
• 1 Tablespoon finely chopped fresh parsley

DIRECTIONS

1.  In a large saute pan, over medium heat, melt 1 Tablespoon of the butter.  Add the shallots and sauté for 1 minute.  Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes.  Season with salt and pepper.  Stir in the cream and continue to cook for 2 minutes.  Remove from the heat and stir in 3 Tablespoons cheese and nutmeg.  Season with additional salt and pepper as needed.  Cool completely.

2.  Start a large pot of salted water over medium-high heat and bring to boiling.  Cut the pasta into 3 – inch squares.  (Or alternately, use won ton wrappers.)  Place 2 teaspoons of the filling in the center of each square.  Bring one corner of the square to the opposite corner, forming a triangle, and seal completely, by wetting the edges slightly and pressing together.  Add the ravioli to the pot of boiling salted water.  Cook until al dente, about 2 to 3 minutes or until the ravioli float and are pale in color.

Remove the pasta from the water and drain well.  Season with salt and pepper.

3.  In a medium saute pan, melt the remaining 8 Tablespoons butter.  Add the sage leaves to the butter and continue to cook until the butter starts to brown.  Remove from the heat.

4.  Place some of the ravioli in the center of each serving plate.  Spoon the butter sauce over the ravioli.  Sprinkle with additional cheese and garnish with parsley.

Can be served as a side dish also.

SOURCE:  Emeril Lagasse, via Food Network