Intro: Butternut Squash Ravioli With Candied Walnuts and Brown Butter Sauce
This recipe does have many steps and is a little complex however it is defiantly worth it and can easily be simplified by using pre-made pasta sheets, and skipping the garnishes.
2 cups Flour
1 tsp. Salt
1/4 cup Water
1 Larger Butternut Squash
1/4 cup Brown Sugar
1/2 tsp. Nutmeg
1/2 tsp. Salt
1 stick Butter (1/2 cup)
1/4 cup Brown Sugar
.5 tbsp. Butter
.75 cups walnuts
2 tbsp. water
Step 1: The Filling
Roast the squash at 350°F for 35-45 minnutes until they are soft in the center.
Once the squash is cooled scoop out the insides into a mixxing bowl.
Mix the squash with the nutmeg, salt and brown sugar util it is a smooth mixture.
Step 2: Making the Pasta
In a mixing bowl combine the flour, eggs and salt. Once they are combined slowly add the water until a ball is formed.
Once the dough is mixed either need by hand or use the dough hook on a stand mixer until it forms a smooth ball.
Separate the dough into to balls and roll them out into long strips. Try to make the two strips of dough approximately the same width and height.
Step 3: Form the Ravioli
Place small spoonfulls of the squash mixture every couple of inches on one of the sheets of pasta.
Then place the second sheet of pasta on top of the first sheet and gently push to seal the pasta around the mounds of squash.
Use a round cutter, or glass, to seal and cut out the raviolis.
Once all of the raviolis are cut out you can re roll the dough to make more ravioli.
To cook the ravioli place them is simmering water, be careful to keep the water from a rolling boil as that may cause the ravioli to break open.
Step 4: Garnishes
In a small or medium size sauce pan melt the brown sugar and butter.
Add the walnuts and stir to coat.
If the mixture does not evenly coat the walnuts add a tsp. of water at a time until they are evenly coated.
Cook the walnuts on Medium heat for 5 minutes stirring constantly.
Allow walnuts to cool on silicone mat or wax paper.
Place a 1/4 inch of oil in a small fry pan and heat at medium high
Place a few sage leaves into the oil and flash fry for 5 seconds and then flip and flash fry for another 5 seconds.
Remove from oil and dry on a paper towel.
In a small sauce pan melt one stick of butter.
Cook on medium heat until it begins to bubble and turns a light brown color.
Remove from heat and enjoy.