Savory Butternut Squash Ravioli in Brown Butter
When the crisp air of autumn sets in, there’s nothing quite as comforting as a warm plate of homemade ravioli, especially when it’s filled with the rich and velvety flavors of butternut squash and bathed in a nutty brown butter sauce. This Savory Butternut Squash Ravioli in Brown Butter is not only delightful to the palate but also a feast for the senses. The combination of sweet squash, fragrant herbs, and the luxurious aroma of browned butter creates a dish that is perfect for family gatherings, special occasions, or a cozy night in.
Key Takeaways:
- Preparation time: 1 hour 30 minutes
- Difficulty level: Intermediate
- Main ingredients: Butternut squash, flour, eggs, brown butter, sage
- Special techniques: Making homemade pasta, browning butter
- Storage information: Can be refrigerated for 2-3 days or frozen for up to 2 months
Introduction to Savory Butternut Squash Ravioli in Brown Butter:
Savory Butternut Squash Ravioli in Brown Butter is a culinary delight that marries traditional Italian pasta-making with the earthy, sweet flavors of fall. Ravioli, a staple of Italian cuisine, has a rich history that dates back to the Middle Ages, where it was a simple yet satisfying dish made with the ingredients available at the time. The use of seasonal vegetables, like butternut squash, reflects a longstanding Italian tradition of embracing local produce.
Butternut squash has become a beloved ingredient in many dishes, particularly in autumn. Its natural sweetness pairs beautifully with savory elements, making it an ideal filling for ravioli. The addition of brown butter, which is made by cooking butter until it develops a rich, nutty flavor, elevates this dish to new heights. This recipe not only showcases the beauty of seasonal ingredients but also invites home cooks to engage in the time-honored practice of making pasta from scratch.
Ingredients for Savory Butternut Squash Ravioli in Brown Butter:
- 1 medium butternut squash: The star of the dish, providing sweetness and creaminess.
- 2 cups all-purpose flour: For the pasta dough, giving structure and texture.
- 2 large eggs: Essential for binding the dough and adding richness.
- 1/2 teaspoon salt: Enhances flavor in the dough.
- 1/2 teaspoon ground nutmeg: Adds warmth and depth to the squash filling.
- 1/4 teaspoon black pepper: For a hint of spice in the filling.
- 1/4 cup grated Parmesan cheese: Adds umami and creaminess to the filling.
- 1/2 cup unsalted butter: The base for the brown butter sauce.
- Fresh sage leaves: Infuses the brown butter with a fragrant aroma and herbal flavor.
- Additional salt and pepper: For seasoning the final dish.
Preparation Steps for Savory Butternut Squash Ravioli in Brown Butter:
1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves on a baking sheet, cut side up, and drizzle with olive oil, salt, and pepper. Roast for about 30-40 minutes until tender. Once cool, scoop out the flesh and mash it in a bowl.
2. Make the Filling: To the mashed butternut squash, add ground nutmeg, black pepper, and grated Parmesan cheese. Mix well until smooth. Taste and adjust seasoning if necessary.
3. Prepare the Pasta Dough: On a clean surface, mound the flour and make a well in the center. Add the eggs and salt into the well. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
4. Roll Out the Pasta: Divide the rested dough into quarters. Roll out each piece using a pasta machine or a rolling pin until thin (about 1/16 inch thick). Dust with flour to prevent sticking.
5. Form the Ravioli: Place teaspoons of filling about 2 inches apart on one half of the pasta sheet. Brush the edges of the pasta with water, then fold the other half over the filling. Press down to seal, ensuring there are no air pockets. Cut out individual ravioli with a pasta cutter or knife.
6. Cook the Ravioli: Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-5 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
7. Make the Brown Butter Sauce: In a skillet, melt the butter over medium heat. Add fresh sage leaves and cook until the butter turns a golden brown color and has a nutty aroma, about 4-5 minutes. Remove from heat.
8. Combine and Serve: Gently toss the cooked ravioli in the brown butter sauce to coat. Serve immediately, garnished with extra Parmesan cheese and a few crispy sage leaves if desired.
Flavor Profile of Savory Butternut Squash Ravioli in Brown Butter:
Savory Butternut Squash Ravioli in Brown Butter is a delightful symphony of flavors and textures. The ravioli have a tender, delicate pasta shell that gives way to a creamy, subtly sweet filling of butternut squash, complemented by the earthy notes of nutmeg and the richness of Parmesan cheese. The brown butter sauce adds a luxurious element, with its nutty, caramelized flavor enhancing the natural sweetness of the squash. The crispy sage leaves contribute a fragrant herbal quality, creating a beautifully balanced dish that warms the soul with every bite.
Benefits of Savory Butternut Squash Ravioli in Brown Butter:
This dish is not only delicious but also offers several nutritional benefits. Butternut squash is a powerhouse of vitamins, particularly vitamin A, which supports vision and immune function. It is also rich in antioxidants and dietary fiber, promoting digestive health. Whole eggs in the pasta provide high-quality protein and essential nutrients. While butter is often viewed as a source of saturated fat, using it in moderation, especially in combination with wholesome ingredients like squash and herbs, can be part of a balanced diet. The dish is vegetarian-friendly, making it an excellent option for those looking to incorporate more plant-based meals into their diet.
Serving Suggestions for Savory Butternut Squash Ravioli in Brown Butter:
Savory Butternut Squash Ravioli in Brown Butter can be served as a main dish or a hearty appetizer. For a complete meal, consider pairing it with a simple side salad dressed with a light vinaigrette to balance the richness of the ravioli. A glass of crisp white wine, such as Pinot Grigio or Sauvignon Blanc, complements the dish beautifully. For added texture, sprinkle toasted pine nuts or walnuts over the finished plate. You can also serve it alongside roasted vegetables or sautéed greens for a vibrant and nourishing meal.
Storage Tips for Savory Butternut Squash Ravioli in Brown Butter:
If you have leftover ravioli, they can be stored in an airtight container in the refrigerator for 2-3 days. To reheat, gently simmer the ravioli in boiling water for a few minutes until warmed through. For longer storage, uncooked ravioli can be frozen on a baking sheet in a single layer until solid, then transferred to a freezer bag. They can be cooked from frozen; just add a few extra minutes to the cooking time. The brown butter sauce can also be made in advance and stored separately, then reheated gently before serving.
Conclusion:
Savory Butternut Squash Ravioli in Brown Butter is a comforting and elegant dish that embodies the flavors of fall. With its creamy filling, rich brown butter sauce, and delicate pasta, it’s a recipe that invites you to slow down and enjoy the process of cooking. Whether for a special occasion or a cozy dinner at home, this dish is sure to impress. Give it a try and savor the deliciousness of homemade ravioli!
FAQ Section:
1. Can I use store-bought ravioli instead of making my own?
Yes, you can use store-bought ravioli to save time. Just cook them according to the package instructions and toss them with the brown butter sauce.
2. How can I make this recipe vegan?
To make it vegan, substitute the butternut squash filling with a mixture of mashed squash and nutritional yeast for a cheesy flavor. Use a vegan pasta recipe or store-bought vegan ravioli, and replace butter with vegan margarine or olive oil.
3. What can I use instead of sage?
If you don’t have sage, you can use other herbs like thyme or rosemary. They will impart a different flavor but still taste delicious with the brown butter.
4. Can I prepare the ravioli in advance?
Yes! You can make the ravioli ahead of time and freeze them. Just ensure they are well-separated on a tray before transferring them to a freezer bag.
5. What wine pairs well with this dish?
A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs beautifully with the rich flavors of the ravioli and brown butter sauce.
6. How do I know when the ravioli are done cooking?
Ravioli are typically done when they float to the top of the boiling water. Let them cook for an additional minute or two after they float for best texture.
7. Can I add meat to the filling?
Absolutely! You can mix cooked and seasoned ground meat with the butternut squash for a heartier filling.
8. What if I don’t have nutmeg?
If you don’t have nutmeg, you can omit it or use a pinch of cinnamon for a different yet complementary flavor.
Full Recipe
Butternut Squash Ravioli with Brown Butter Sauce Ingredients: - 2 cups butternut squash, peeled and cubed - 2 cups all-purpose flour - 2 large eggs - 1/2 tsp salt - 1/4 tsp nutmeg - 1/4 tsp black pepper - 1/2 cup ricotta cheese - 1/2 cup grated Parmesan cheese - 1/4 cup unsalted butter - 1/2 cup pecans, chopped - Fresh sage leaves (optional, for garnish) Directions: 1. Preheat the oven to 400°F (200°C). Spread the butternut squash on a baking sheet and roast for 25-30 minutes until tender. Let it cool slightly. 2. In a bowl, mash the roasted squash. Mix in ricotta, Parmesan, salt, nutmeg, and black pepper until smooth. 3. On a clean surface, make a mound with the flour. Create a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. 4. Knead the dough for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes. 5. Roll out the dough with a rolling pin until thin (about 1/16 inch thick). Cut into 3-inch squares. 6. Place a small spoonful of the squash filling in the center of each square. Fold the dough over to form triangles, sealing the edges with a fork. 7. Bring a pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes until they float. Remove with a slotted spoon. 8. In a skillet, melt the butter over medium heat. Add the chopped pecans and cook until the butter turns golden brown and the nuts are toasted, about 5 minutes. 9. Toss the cooked ravioli in the brown butter sauce. Serve hot, garnished with fresh sage leaves if desired. Enjoy your delightful autumn-inspired dish!