Roasted Butternut Squash And Sausage Ragout Ravioli Recipes

ROASTED BUTTERNUT SQUASH AND SAUSAGE RAGOUT & RAVIOLI

Steps:

• Clean, peel and cube the butternut squash into bite size pieces. Place in baking dish and lightly coat with 2 Tbs olive oil, salt & pepper. Roast at 350 covered until soft (about 40 minutes). Once soft, remove foil and continue baking until light golden brown edges appear.
• When the squash is almost done roasting:.
• Sauté the chopped red onion and zucchini in 2 Tbs olive oil, season with salt & pepper, set aside.
• Chop asparagus into bite size pieces and steam lightly, set aside.
• Cook bacon and chop finely. Saute with loose sausage (if buying sausages, just squeeze out of the casing).
• I used a Sicilian chicken sausage. When sausage is almost cooked all the way through, add ¾ cup of chicken broth and set to high. Add zucchini, onion, kidney beans and rosemary. Continue to cook on high until about half of the liquid has cooked off. Add butternut squash and Guinness. Stir until all ingredients are well mixed. Set to low, and let simmer.
• Bring 6 cups of water to boil and place ravioli in boiling water. Allow to cook until tender (about 5 minutes).
• Heat the alfredo sauce on medium heat until warmed.
• Just before serving, stir in the lightly steamed asparagus. Serve the ravioli over the ragout, top lightly with crème sauce & balsamic reduction drizzle.
• I served with a green salad tossed with goat cheese, raspberries, walnuts and a champagne vinaigrette.
• Very easily made vegetarian by omitting bacon, sausage and using vegetable broth.
• Low carb version - omit the ravioli.

ROASTED BUTTERNUT SQUASH RAVIOLI WITH SAGE, HAZELNUT AND BROWN BUTTER SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Place squash on a baking sheet and roast until soft 30 to 40 minutes. Scoop out flesh and run though a food mill. Place the puree into a medium saucepan and cook over low heat until almost dry. Add the remaining ingredients and season with salt and pepper to taste. Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain, plate and spoon butter sauce over and garnish with finely chopped chives.
• Melt butter in a medium saute pan over medium heat and cook until the foam subsides and the butter begins to brown, 3 to 4 minutes. Remove from the heat, stir in the hazelnuts and sage and season with salt and pepper to taste.

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.