Ricotta-Squash Ravioli with Sage Brown Butter Sauce
As promised, this is recipe no. 1 for the homemade ricotta cheese series!
Coincidentally, this would be the perfect give-mom-a-break-on-mother's-day gift.
Happy mother's day to all the moms and moms-to-be out there!!! It's OUR day! Cheers!:)
with Sage Brown Butter Sauce
- 1 squash, halved lengthwise
- Olive oil, to taste
- Salt and pepper, to taste
- 1 stick butter
- 1 shallot, minced
- 1 garlic clove, minced
- 1/4 cup homemade ricotta cheese
- 3 Tbsp. grated parmesan cheese, plus more to finish
- 1/2 tsp. nutmeg
- fresh Pasta dough or wonton wrappers
- 1 egg white, slightly beaten (if using wonton wrappers)
- 1 egg yolk (if using fresh pasta dough)
- fresh sage leaves, for garnish
- Heat oven to 375 degrees Farenheit. Drizzle cut side of squash with olive oil and season with salt and pepper. Bake cut side down on a baking sheet for 45 minutes or until completely soft.
- When cool enough to handle, scoop out flesh and puree. You only need 1 cup of squash puree.
- Heat large pan over medium heat and add 1 tablespoon of butter. Add shallot and garlic and cook for 1 minute. Add squash puree and ricotta and cook until mixture has dried out a bit.
- Remove from heat, stir in parmesan cheese, nutmeg, and season with salt and pepper. Let filling completely cool before putting together ravioli.
- Flour a baking tray for ravioli. To form, place about 2 teaspoons of mixture in the center of a ravioli sheet or wonton wrapper. Brush the edges with egg yolk/egg white and top with second sheet/wrapper. Make sure there are no air pockets inside and seal edges well. Use a cookie cutter to cut the shape of your ravioli, if using fresh pasta dough. Dust with flour and repeat.
- Bring a large pot of water to boil over high heat, season very generously with salt. When water is boiling, add ravioli and cook for about 10 minutes (or until al dente).
- Melt remaining butter in a large pan. Add sage and cook until starting to brown (butter will foam first before turning brown). Remove from heat and strain.
- Plate pasta and spoon brown butter over top. Garnish with sage and parmesan.