- 1 tub ricotta
- 500gr butternut squash cooked flesh
- 1/8 to 1/4 tsp cayenne pepper
- salt and pepper
- fresh pasta
- 1/4 cup white wine
- 1/4 cup chicken broth
- handful sage
I’m Italian and I just adore pasta…no big surprise there. I cook with dried pasta every single week and make it in as many ways as there are pasta shapes. But fresh pasta to me is in a league of it’s own, I just can’t get enough. When I take the extra few minutes to make it, I make a huge batch. I can freeze a bunch of it raw and have it available for future meals.
Ravioli freezes extremely well which is why I take the time to make a lot instead of only making enough for one meal.
Although I enjoy butternut squash, it’s sweetness gets to me after a while. So I decided to see if by adding some ricotta and some spice, if I could balance out that sweetness.
How to make the ravioli:
- To cook the butternut squash I cut it lengthwise, drizzled the cut side with olive oil and seasoned with salt and pepper. I set it cut side down on an aluminum lined baking sheet and baked at 425F for 45 min to an hour.
- Scoop out the flesh into a bowl and let cool
- Add in the salt, pepper, ricotta and cayenne and mix until well combined.
- Fill your fresh pasta with the filling. ( I made a batch of pasta using two eggs and 200gr flour, and I had ample pasta to make all my ravioli….although this will depend on how much you stuff them and what size ravioli you make).
- The mold I used made 36 medium ravioli per tray and I had enough pasta and filling to make 7 trays worth.
- Depending on our appetite we usually cook up a tray for 1 to 2 ppl.
How to make my ravioli sauce:
- My sauce of choice is a broth type sauce, a lovely complement to the ravioli. It’s less heavy and rich than the usual butter sage sauce and the white wine gives it a nice acidity. It reminds me of a type of sauce my nonno would make.
- I preheat my sautée pan on med high heat and add the butter and sage, letting the sage crisp up a bit. *** you can set aside a few of the crisp sage leaves for garnish at the end.
- Then I add the wine and chicken broth and let reduce slightly.
- Season with pepper and dried chili if desired.
- Toss in the cooked ravioli with a pat of butter and sautée for about a minute.
- Serve with a drizzle of olive oil over top and grated parmesan.
- ***This makes enough sauce for one tray of my medium ravioli.