Ravioli Butternut Squash W Butter And Brown Sugar Cinnamon Sauce Recipe 365

BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
• Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
• Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
• Fill a deep pot with lightly salted water and bring to a boil.
• To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
• Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
• To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER SAUCE

Steps:

• Directions:.
• In a sauté pan, over medium heat cook 5 slices of pancetta until crispy. Remove the pancetta from the pan and set aside.
• In the same pan, melt ½ tablespoon of butter. Add the shallots and sauté for 1 minute. Add the mashed butternut squash and cook until the mixture is slightly dry, about 2 minutes. Stir in ¼ cup chicken broth and continue to cook about 3 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely (before putting the filling into the ravioli).
• Make pasta, roll and cut into 3-inch rectangles. Place a teaspoon of the filling in the center of each pasta/wonton rectangle. Fold in half and seal completely.
• Start boiling a pot of salted water.
• In a sauté pan, melt the remaining 5 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Add ¼ cup of chicken broth and cook another 10 minutes. Remove from the heat.
• Add the pasta to the pot of boiling salted water. Cook until al dente. This will take about 5 minutes or until the pasta floats. Tip: Even if they are floating, taste test the pasta portion of the ravioli before you drain the pot.
• Crumble the pancetta.
• Remove the pasta from the water and drain well.
• Single Servings: Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle each plate with remaining cheese and parsley.
• Family Style: Put half of the raviolis in a big serving platter, pour half of the butter sauce (6 pieces of sage) and half of the pancetta over the ravioli; than repeat with remaining half of ingredients. Sprinkle remaining cheese and garnish with parsley.
• Give each person an amaretti cookie to crumble on their pasta (and an extra to snack on).
• Note:
• I'm still working on 'perfecting' this recipe.
• You can roast the squash or microwave it. If you microwave it use the 'fresh vegetable' setting. It takes me about 10 min, but every microwave is different. You can peel the squash or cook it in it's skin, it's doesn't make a difference. You may want to put it in for a couple minutes before you slice it in half.
• To speed up cooling the mixture spread it out on a plate and put it in the refrigerator.
• If using a Kitchen Aid pasta roller, roll out to Level 4. The 5th setting is a little thin.
• While you're stuffing/folding the ravioli start the water boiling and the butter sauce. Every so often swirl around the butter to prevent it from burning.
• Add some oil to the boiling water to prevent the ravioli from sticking.
• The wontons will boil quicker than the pasta.
• If you cook the ravioli a day or two later: Make sure you dust them with flour right after you finish your folding. The next day, don't let the ravioli sit on the counter while boiling the water, they'll get mushy; keep them in the fridge until the last moment.
• If you have left over pasta from cutting your ravioli and extra squash filling....boil the pasta, drain it and mix in the squash. It makes a great snack/lunch.

EASY BUTTERNUT SQUASH RAVIOLI

Steps:

• Place cooked squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until the filling is smoothly combined.
• Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton. Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
• Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic. Meanwhile, bring a saucepan of lightly salted water to a boil.
• Drop the filled raviolis into the boiling water, a few at a time, and cook until they float to the top, about 2 minutes. Drain the raviolis, and transfer them to the skillet. Turn the heat under the skillet up to medium-high, and cook just until the raviolis are infused with garlic flavor, about 2 or 3 more minutes. Sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

BUTTERNUT SQUASH RAVIOLI RECIPE

Steps:

• In a small saucepan over medium heat, melt one stick of butter and whisk continuously until butter reaches a light-brown color (about 2-3 minutes), then remove from heat and pour into a small bowl.
• Soak pistachios for 30 minutes in a small bowl of water.
• Fill a medium-sized pan with water and bring to a low boil. Add squash and lower to simmering. Cook for 15 minutes or until soft. (Or use canned butternut squash.)
• Using same saucepan from the sauce, turn heat to medium-low and combine 1 tablespoon of butter, sage, thyme, rosemary and garlic. Sauté for 2-3 minutes.
• In a food processor, combine soaked pistachios, squash, sautéed herbs, goat cheese, paprika, salt and pepper. Blend until smooth and set aside.
• Whisk together the flour and salt in a large bowl.
• Add eggs and the yolk. Use a wooden spoon to mix them with the flour. After a minute or more, use your hands and begin to knead the dough.
• Form the dough into a ball. Cut in half and then again. On a piece of parchment with a little flour on it, place one-fourth of the dough ball and roll it out until its extremely thin but still intact.
• Using a square ravioli cutter or simply use a knife, cut dough into squares. Place each square on a large baking sheet or cutting board. Take the leftover dough and form into a ball, and again flatten and cut into squares until there's barely any dough left.
• Beat one egg in a small bowl to be used as egg wash.
• Place a spoonful of squash filling in the center of one square of pasta dough. Brush the egg wash on the edges of the square, then place another square on top. Press the edges together with your fingers and crimp the edges, using a fork.
• Repeat steps 3 to 6 for each quarter of the dough ball.
• Boil water in a large pot, adding a little salt to it. Add the prepared ravioli to the boiled water and cook for around 2 minutes. Remove with a slotted spoon without damaging the ravioli.
• Place a few ravioli in each bowl. Add the sauce along with optional toppings.

ROASTED BUTTERNUT SQUASH RAVIOLI WITH A SAGE BROWN BUTTER SAUCE

Steps:

• In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute 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, to taste. Season with salt and pepper. Cool completely.
• Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
• Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
• In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
• Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

BUTTERNUT SQUASH RAVIOLI IN CIDER BROTH

Steps:

• Preheat oven to 350°F. Place squash, cut side up, in baking pan. Sprinkle with brown sugar and cinnamon; season with salt and pepper. Drizzle with syrup; dot with 1 tablespoon butter. Pour 1/2 cup water into bottom of pan. Bake until squash is tender, about 1 hour. Cool completely.
• Scoop out squash into bowl. Mash. Transfer 3/4 cup squash to medium bowl (reserve remaining squash for another use). Mix in ricotta, 1/4 cup grated Parmesan, 2 tablespoons parsley and thyme. Season with salt and pepper.
• Place wrappers on work surface. Place 1 level tablespoon filling in center of each. Brush edges with water; fold each in half, pressing edges to seal. (Ravioli can be made 4 hours ahead. Arrange in single layer on foil-lined baking sheets dusted with flour. Cover and refrigerate.)
• Melt 2 tablespoons butter in large pan over medium heat. Add shallots; sauté 1 minute. Add stock and cider; simmer 8 minutes. Add 1 tablespoon parsley. Season with salt and pepper.
• Working in batches, cook ravioli in pot of boiling salted water until just tender, about 1 minute. Using slotted spoon, divide ravioli among shallow soup bowls. Bring cider broth to simmer; ladle over ravioli. Top with shaved Parmesan.

BUTTERNUT SQUASH RAVIOLI

Steps:

• Add cooked butternut squash, egg yolk, cinnamon and salt and pepper to a blender or food processor.
• Blend or pulse until thick puree is formed and all ingredients are combined. Set aside.
• Start by creating a deep well in the middle of your flour. Add eggs to the center of the well.
• Using your fork, start in the middle of the well and begin to whisk together the egg and flour gently pulling in more of the flour on the sides. Continue whisking until all the flour has combined with the eggs forming a ball of dough. Use your hands as it begins to get harder to whisk with your fork.
• Adding more flour as needed, split the dough into four separate balls and knead each ball of dough getting out all of the air and flattening until they are leathery in feel and pliable.
• Once done kneading, attach Pasta Roller to your Stand Mixer and feed each ball through the roller starting at level 1 and going up to level 3. Your ravioli dough should be a little thicker so it can handle the filling. Once you finish each sheet of pasta, lay it on a parchment lined baking sheet dusted with flour.
• Once all the sheets are completed, detach the Pasta Roller and replace with the Ravioli Maker. Take a sheet of pasta, fold it in half and slide the folded end into the Ravioli Maker. Take each of the two top ends and lay them over the metal rollers so you can add the filling in between them. Add the filling into the Ravioli Maker and turn the handle to feed the sheets through the attachment and form the ravioli.
• Once you've filled all of the ravioli sheets, carefully separate the ravioli along the perforations using a pizza cutter or knife.
• To cook the ravioli, add 4 cups of water and a sprinkle of salt to a pot; bring to a boil.
• Once boiling, add ravioli to the pot and cook approximately 3-5 minutes until they float to the top of the water. Remove and drain.
• While pasta is cooking, add butter to medium sized pan over medium low heat.
• Allow butter to melt and continue to heat until it begins to brown and you see tiny dark specs in the pan. It will also smell quite nutty. Watch carefully so you don't burn the butter.
• Once browned, remove from heat. Add drained ravioli to butter and toss to completely coat.
• Sprinkle with parmesan cheese and garnish with parsley. Serve immediately.

SAGE-PECAN BUTTERNUT SQUASH RAVIOLI

Steps:

• Cook ravioli according to package directions., Meanwhile, in a large dry skillet, toast pecans over medium-low heat 1-2 minutes or until lightly browned, stirring occasionally. Stir in butter until melted. Stir in brown sugar, salt, nutmeg and cayenne. Remove from heat; stir in cream and sage., Drain ravioli; add to skillet and toss to coat. Top with cheese.

BUTTERNUT SQUASH RAVIOLI

Steps:

• For the pasta dough: Mix both flours together in a bowl. Make a fountain in the center and add the eggs, olive oil and some salt. Mix with your hands, adding just enough water for the dough to bind. You want to have a ball of dough that is fairly hard and a little dry, so add very little water. Cover with a towel and let set for an hour or so.
• For the filling: Preheat the oven to 350 degrees F. Cut the butternut in half lengthwise and lay the squash on a baking sheet. Take 100g of the butter and divide it among each cavity of the squash. Sprinkle a little bit of brown sugar on top and sprinkle with salt and pepper. Bake until it starts to brown and the squash are soft to the tip of a knife, about 45 minutes.
• With a large spoon, scrape the squash off the skin into a bowl and set aside.
• Dice the onion about 1/8 inch; chop the garlic and thinly cut the sage.
• In a large saucepan on medium heat, heat up the olive oil. Add the onion and saute until golden brown. Then add the garlic and sage and sweat a little longer. Add the squash, season with salt and pepper and cook on medium heat until it has the consistency of a puree. Move to a food processor and pulse briefly to remove the large chunks.
• In a bowl, add the ricotta, season with salt and pepper and add to the squash puree. Fill a piping bag with the filling.
• Roll the dough with your pasta machine. Using a ravioli mold, fill each ravioli with the butternut squash filling.
• Cook the ravioli in a large saucepot with plenty of boiling salted water. Then saute in the remaining butter. Enjoy.

RAVIOLI, BUTTERNUT SQUASH W/ BUTTER AND BROWN SUGAR CINNAMON SAUCE RECIPE - (3.6/5)

Steps:

• Cook ravioli according to package instructions. Set aside. Melt butter in large sauté pan. Add brown sugar and reduce, about two minutes. Stir in milk. Add salt, pepper, and cinnamon. Add cooked ravioli to sauce and toss to coat.

ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
• Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.