Squash Ravioli with Browned butter and Fresh Sage, Paired with Great Frogs Orange Muscat

Squash Ravioli became a favorite after ordering in a restaurant years ago. I searched for a recipe and found as easy eggless version. You can substitute canned pumpkin in a pinch although butternut or Hubbard has an unbeatable flavor. Served with browned butter and sizzled fresh sage, topped with toasted pecans and shredded Parmesan. Absolutely fabulous! Great Frogs Orange Muscat is a lovely pairing with its floral and fruity flavor. This wine is medium to full bodied with a long finish.

Enjoy!

Ravioli

If using the recipe for fresh made ravioli, you will want to prepare them before all the other steps. Don’t let the idea of making fresh pasta derail you, they are worth the effort and really quite simple. I was always put off at the idea until I watches the lovely Nigela make pasta, I realized I could do it too. This recipe makes 30-35 raviolis.

2 cups flour

2 tsp olive olive

2 pinches of salt

In large bowl, add flour and salt, mixing together thoroughly. make a well in the flour, add olive oil, and water. Mixing by hand works best. If you prefer, use a clean rubber glove on your hand, I think this is a slick idea. Working from the outside of the bowl towards the center, (like folding a cake batter). Work the dry ingredients into the wet gently until dough forms a ball. If dough is a little dry, add a bit of water, if too wet, a sprinkle of flour.

Once the dough forms a ball, gently knead it until smooth. You may prefer to place the dough on a clean dry surface for this step. Add a bit of flour on the surface if you find it sticking.

Next cut dough into 2 equal portions and roll it out to a thin layer, not too thin or it will tear. I use a Ravioli maker with press from Williams-Sonoma. You can use a ravioli stamp or make them completely by hand, which is what I did for years. At this point use which ever method you prefer.Using a small spoonful of filling for each ravioli. I find using a bit of water between dough layers before pressing together gives the ravioli a better seal. See phots below.

Boil a pot of salted water, then add 8 or so raviolis at a time. when they pop to the surface, they are done. Remove them with slotted spoon and place into a shallow pan with the 1/2 cup chicken or vegetable stock. simmer slightly for just a few min. Meanwhile prepare the Sage butter.

Filling

1 10oz package of fresh or frozen butternut squash, fresh for the garden or 1 can of plain pumpkin

2 tbsp maple syrup

1/4 cup heavy whipping cream

1/8 tsp nutmeg, fresh grated or ground

1/8 ground cinamon

dash of salt

Steam or bake squash. If steamed, be sure to drain on paper towels to remove excess water. Place cooked squash into bowl, add remaining filling ingredients, mix well.

Brown Sage Butter

1/4 cup butter

2 Tbsp margerine

1-2 tbsp fresh chopped sage

1/2 cup toasted pecans

Melt butter in pan until light brown, about 10 minutes.

Add chopped sage into melted butter, it will foam a bit.

Cool slightly , then add margarine, mix in.

Time to plate your entrée. Place 7-8 raviolis on your plate, pour a spoonful of warm brown sage butter over top and sprinkle with chopped pecans and shredded parmesan. Salt and pepper to taste.

Notes: your may prefer to add the parmesan and sage butter on top of the raviolis while they are in the sauce pan or skillet, simmering just slightly to melt the parmesan. Then plate.

I served this with a lovely bed of mixed greens and spiraled beets.

Credits: Simple Vegan Pasta Dough Raviolis, very detailed instructions.