Butternut Squash Ravioli With Brown Butter And Pecans
This savory butternut squash ravioli recipe is a delightful blend of flavors and textures. The filling made with tender, roasted squash, Gruyère cheese, and warm spices is encased in delicate pasta pockets. Finished with a nutty brown butter sauce infused with pecans and a hint of fresh sage, these ravioli make for an elegant and delicious dish that is sure to impress your guests at any dinner party.
— Constant Cookbook
Ingredients
- 1 butternut squash, 2 to 2 1/2 lb., halved lengthwise and seeds discarded
- 1 tsp. extra-virgin olive oil
- 1 egg, lightly beaten
- 1/2 cup finely shredded Gruyère cheese
- 1 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. freshly ground pepper
- 3 eggs
- 1/2 tsp. salt
- 2 to 2 1/4 cups all-purpose flour
- 2 tsp. salt
- 8 Tbs. (1 stick) unsalted butter
- 1/4 cup coarsely chopped pecans
- 1 Tbs. fresh lemon juice
- 1 Tbs. fresh sage leaves for garnish
Instructions
- Preheat an oven to 375°F.
- To make the filling, rub the cut sides of the squash with the olive oil and place, cut side down, on a baking sheet. Bake until tender when pierced with a knife, 1 to 1 1/2 hours. Let cool, then scoop the flesh into a bowl and mash with a fork. Mix in the egg, cheese, salt, cinnamon, cloves and pepper. Set aside. (The filling can be prepared up to 12 hours in advance and refrigerated.)
- In the bowl of an electric mixer fitted with the flat beater, whisk together the eggs and salt. With the mixer running on low speed, gradually add 2 cups of the flour, about 1/4 cup at a time, until most has been added and the dough forms a ball on the beater. Pinch the dough; it should feel moist but not sticky and be fairly smooth. If not, beat in more flour as needed. Transfer the dough to a lightly floured surface and knead until firm, smooth and moist but not sticky, about 1 minute. Cover with an inverted bowl and let rest for at least 30 minutes or up to 2 hours.
- Divide the dough in half. On a large, floured surface, roll out half the dough into a 16-by-20-inch rectangle about 1/8 inch thick. Using a knife, lightly mark the dough into 1 1/2-inch squares. Place 1 tsp. filling in the center of each square. Roll out the remaining dough into a same-sized rectangle and lay it over the filling. Lightly press down on the mounds of filling, then press around each filling to seal. Using a pastry wheel or knife, cut along the length on both sides and across the top and bottom to make 1 1/2-inch squares. Crimp the edges to seal. (The ravioli can be made up to 2 hours in advance. Place in a single layer on a floured kitchen towel, dust the tops with flour and cover with another towel.)
- Bring a large pot of water to a boil over high heat and add the salt. Working in batches, use a slotted spoon to slide the ravioli into the water. Reduce the heat to low and simmer until tender, 3 to 5 minutes. Using the spoon, transfer to a warmed platter.
- Meanwhile, in a fry pan over medium-high heat, melt the butter. Add the pecans and cook, stirring, until the butter is golden, 2 to 3 minutes. Cool for about 30 seconds, then stir in the lemon juice and pour the brown butter mixture over the ravioli. Garnish with the sage and serve immediately. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>Dinner Parties,</i> by Georgeanne Brennan (Free Press, 2006).
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