Butternut Squash Ravioli With Browned Butter, Sage and Pinenuts
Category: Main Dishes | Blog URL: http://gardenofeatingblog.blogspot.com/2009/02/eatwell-recipe-6-butternut-squash.html
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Eve Fox
Since we are in the thick of winter squash season I was not very surprised to see this beautiful butternut squash nestled in our most recent CSA box. But I was pleased!
Butternut squash has a delicious-sounding name that is definitely earned by the sweet, slightly nutty flavor of its abundant bright yellow-orange flesh. Its thick skin makes it hearty enough to last quite a while (weeks or even months!) after being picked. Since I knew I had some time before it would go bad, I pondered a few different recipe possibilities (soup, stuffed squash, roasted squash, etc.) for a while before I hit on my favorite idea -- ravioli!
I had made ravioli from scratch only once before after taking an excellent pasta-making class with my friend, Naushon, at Ramekins cooking school in Sonoma. Luckily for me, Naushon was eager to test out her pasta-making skills (pasta-making is way more fun with two or more people.) Best of all, she was also willing to host the pasta-making party--the big, sunny, wooden farm table in her apartment is perfect for projects like this (not to mention way more photogenic than my own kitchen.)
Naushon and I sweated (literally) and laughed our way through the process of making James Beard's Basic Egg Pasta recipe. Several hours later, we feasted our eyes on the fruits of our labor--a double batch of homemade butternut squash ravioli.
I chose a simple preparation for them -- a browned butter sauce with fresh sage, pinenuts and parmesan.
While waiting for the pasta water to boil, I browned a handful of fresh sage leaves and pinenuts in butter and added sea salt and a few grinds of fresh black pepper. I cooked the ravioli in the boiling water for just a few minutes (fresh pasta takes only 4-10 minutes to cook at the very most) then tossed them in the browned butter, sage and pinenut sauce and served with freshly ground parmesan cheese. The result was deliziosa, squisita, magnifica!!! Definitely worth the work. Buon appetito!