Roasted Winter Squash Ravioli with Butter & Sage
Experience the rich flavors of sweet winter squash in this creamy pasta filling, paired with sage-infused butter and Parmigiano-Reggiano. Perfect for fall!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.freshfarm.org.
Cooking tools:
- Pasta machine
- Food processor
- Kitchen scale
- Piping bag
- Cookie cutter
- Shot glass
- Cutting board
- Chef's knife
- Peeler
- Oven
- Stove
- Baking sheet
- Parchment paper
- Saucepan
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Paper towel
- Plastic wrap
- Kitchen towel
Ingredients
- 900 grams (2 pounds) sweet winter squash like honeynut or butternut
- 15 ml (1 tablespoon) extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 55 grams (¼ cup) unsalted butter
- 55 grams (2 ounces) finely grated Parmigiano-Reggiano
- Whole nutmeg
- 350 grams (approx. 2¼ cups) ‘00’ pasta flour or all-purpose flour
- 50 grams (approx. 5 tablespoons) semola rimacinata or semolina flour*
- 225 grams eggs (approx. 4 large eggs plus 1 to 2 large yolks)
- ½ cup (1 stick; 115 grams) unsalted butter
- 16 fresh sage leaves
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