Image Source from jenisbell

Butternut Squash Ravioli with Brown Butter Sauce and Pecans

Butternut squash ravioli is a delightful dish that marries the sweetness of seasonal vegetables with the richness of pasta. This recipe elevates traditional ravioli by pairing it with a luscious brown butter sauce and the delightful crunch of toasted pecans. Perfect for a cosy dinner party or a comforting meal at home, this dish is a manifestation of autumn flavours that both warms the heart and pleases the palate.

Ingredients

For the Pasta Dough:

• 300g "00" flour, plus extra for dusting
• 3 large eggs
• A pinch of salt

For the Filling:

• 400g butternut squash, peeled and diced
• 100g ricotta cheese
• 50g grated Parmesan cheese
• A pinch of nutmeg
• Salt and pepper to taste

For the Brown Butter Sauce:

• 100g unsalted butter
• 50g pecans, roughly chopped
• A handful of fresh sage leaves (optional)
• Salt and pepper to taste
• Extra grated Parmesan for serving

Instructions

Step 1: Make the Pasta Dough
Begin by making the pasta dough. On a clean surface, create a mound with the flour and make a well in the centre. Add the eggs and a pinch of salt into the well. Using a fork, slowly incorporate the flour into the eggs until a shaggy dough forms. Knead the dough for about 10 minutes, or until it is smooth and elastic. Wrap it in cling film and rest for at least 30 minutes at room temperature.

Step 2: Prepare the Filling
While the pasta dough is resting, prepare the butternut squash filling. Steam or roast the diced squash until tender, then allow it to cool slightly. Once cooled, mash it in a bowl and mix in the ricotta and Parmesan cheese. Season with nutmeg, salt, and pepper to taste. Set aside.

Step 3: Roll Out the Pasta
Once the dough has rested, divide it into four sections. Roll out each section using a pasta machine or a rolling pin until it reaches a thickness of about 1-2mm. Lay the rolled dough sheets on a floured surface, taking care to keep them from sticking together.

Step 4: Assemble the Ravioli
To create the ravioli, place small mounds of filling (about a teaspoon) along one sheet of pasta, leaving space between each mound. Lightly brush the spaces around the filling with water to help seal the ravioli. Place another sheet of pasta over the top, pressing down gently around the filling to seal. Use a knife or a pastry cutter to cut out individual ravioli. Ensure that each ravioli is properly sealed; otherwise, they may burst during cooking.

Step 5: Cook the Ravioli
Bring a large pot of salted water to the boil. Carefully add the ravioli and cook for about 4-5 minutes, or until they float to the surface and are al dente. Once cooked, gently drain them, retaining a small cup of the pasta water.

Step 6: Prepare the Brown Butter Sauce
In a large frying pan, melt the unsalted butter over a medium heat. Allow it to bubble and foam, stirring occasionally until it turns a golden brown colour and develops a nutty aroma—this usually takes about 5-7 minutes. If using sage, add the leaves at this stage to infuse their flavour.

Step 7: Combine and Serve
Once the butter is browned, add the cooked ravioli to the pan, gently tossing them to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency. Toss in the chopped pecans for added texture.

Serve the ravioli warm, garnished with extra grated Parmesan, a sprinkle of freshly ground black pepper, and a few sage leaves if desired.

Conclusion

This sumptuous butternut squash ravioli with brown butter sauce and pecans is not only a feast for the taste buds but also a visual delight. With a balance of textures and flavours, the combination of sweet butternut squash, nutty pecans, and rich brown butter creates a dish that warms both body and soul. Whether enjoyed at a family gathering or a candlelit dinner, this recipe encapsulates the essence of autumn and is sure to impress. Enjoy!

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