Main Dish
Butternut Squash Ravioli with Brown Butter Sage Cream Sauce
West Wines
1000 Dry Creek Road
Healdsburg, CA 95448
westwines.com
- RECIPE YEAR: 2025
- RECIPE BY: Canevari's Catering
- YIELD: Serves 8
- PAIRS WELL WITH: 2021 Alix Chardonnay
Autumnal Ravioli with a rich, herbal cream sauce
Pasta
Ingredients:
- 1 1/2 cups Semolina Pasta Flour
- 1 1/2 cups All Purpose Flour
- 4 whole Eggs Beaten
- 4 tablespoons Water
- 4 tablespoons Olive Oil
- 1 teaspoon Kosher Salt
Filling
Ingredients:
- 2 1/2 pounds Roasted Butternut Squash Peeled and Roughly Chopped
- 8 whole Garlic Cloves Peeled and Pressed
- 1/4 cup Olive Oil
- 1/2 cup Ricotta Cheese
- 1/2 cup Parmesan Cheese Finely Grated
- 1/2 teaspoon Dried Sage
- 1/4 cup Spinach Finely Chopped
- 1/2 cup Swiss Chard Finely Chopped
- Pinch Salt
- Pinch Pepper
Section Directions:
Blend
Sauce
Ingredients:
- 1 stick Unsalted Butter Browned
- 1/4 cup All Purpose Flour
- 1 cup Heavy Cream
- 1 pinch Salt
- 1 pinch Fresh Black Pepper Ground
- 10 Fresh Sage Leaves
Section Directions:
Make roux, slowly add heavy cream, salt, pepper and sage.
Receipe Directions:
Prepare Filling: Cut Butternut Squash in half, scoop out seeds, roast at 375 for 45 minutes. Let squash cool slightly before peeling. Chop Roughly and combine with all other ingredients. Set aside. Prepare Pasta: Blend wet and dry ingredients separately before combining. Roll out dough to1/8 inch and cut into squares. Add filling, pinch closed and set aside. Prepare Sauce: Brown butter on medium heat for about 20 minutes. Stir constantly and do not burn. Turn heat to low. Gradually sprinkle in flour to make roux. Stir continuously while adding cream. Add Sage leaves and turn off heat. Cook Pasta: Bring large pot of salted water to rolling boil. Add ravioli in small batches, and boil just until they rise to the surface. Remove with slotted spoon to a heated dish. Top with Sauce and serve
