Pasta this good at home? You bet!
Ingredients
SAGE BROWN BUTTER SAUCE
- 8 ounces Butter 2 sticks salted
- 5 leaves Sage fresh
- 2 large Shallots sliced thin
Paste Dough
- Wonton Wrappers this is easy way
Servings: people
Units:
Instructions
Ravioli Filling
- Slice the butternut squash in half lengthwise. On parchment paper or directly in to a non-stick baking pan, place the squash cut side down. Roast for 30 minutes or until the squash is easily pierced with the tip of a knife. Allow the squash to cool to room temperature.
- Meanwhile, heat 3 tablespoons of butter in a saute pan. Add the sage leaves and sliced shallots. Saute slowly over medium low heat until the shallots are golden brown and sage leaves are crisp.
- Scoop out the butternut squash flesh discarding the shell. In the bowl of a food processor, combine the squash, goat cheese, butter - shallot - sage leave mixture. Pulse until well combined and you don't see any large pieces of shallot or sage. Season the mixture with salt and pepper and refrigerate covered.
Sage Brown Butter Sauce
- Using a large saute pan over low heat, melt the butter. Add the sliced shallots and sage leaves to the butter and allow the butter to slowly brown the shallots and crisp the sage leaves. This process should take around 20 minutes and will also brown the butter so watch it carefully to ensure that it doesn't get too dark or burn.
Fill, Cook and Serve Ravioli
- Over high heat, start a large pot of salted water to boil.
- Drop tablespoons of the butternut filling on each square of wonton wrappers. Around each mound of filling, moisten the pasta dough with a little water. Place another wonton wrapper on top of mound, pinch or cut the raviolis in to desired shape using a sharp knife or a fluted pastry wheel.
- Make sure the edges of each ravioli are sealed well before dropping them in to the pot of boiling water. Drop the raviolis in to the boiling water for around a minute each. Gently scoop them out, draining well and place in to a serving bowl.
- When all the raviolis are cooked, pour the warm brown butter sauce over the top and serve immediately.
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