You can make any filling you'd like to stuff your raviolis, but this Butternut Squash & Mushroom filling is just perfect for Fall. Top off with some Browned Sage Butter Sauce and you've got yourself a fancy Fall meal!
1/2 large onion, chopped
1 cup mushrooms, finely chopped
4 garlic cloves, minced
3 cups cubed butternut squash
1 teaspoon fresh thyme, minced
1 teaspoon fresh sage, minced
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon olive oil
1 tablespoon water
Browned Sage Butter Sauce:
1 stick butter
10 fresh sage leaves
Start by preparing your filling: Add cubed squash to a large pot of boiling water, cook until soft. Drain squash and return to the pot. Puree squash in the pot with a hand blender until smooth.
Saute onions and mushrooms in a large skillet with some olive oil, cook until tender. Add the butternut squash puree to the skill. Add the garlic, herbs, salt and pepper to taste, and combine. Heat for about 3 minutes. Transfer to a bowl and set aside.
Now it's time to prepare your pasta dough: I used this super easy tutorial by Lauren's Latest to make my dough.
Start by dumping the flour onto a super clean kitchen counter. Make a well in the center.
Crack in the eggs and add the salt and oil.
Using a fork beat the eggs and slowly take in flour from the sides into the center to form a dough. Once you can't mix with a fork anymore, sprinkle with more flour and work the dough into a ball with your hands.Now it's time to knead the dough. After about 10 minutes it will look like this:
Wrap the dough in plastic wrap and set aside for 20-30 minutes. After resting, unwrap the dough and cut into fourths. Prepare a simple egg wash of 1 egg with 1 tablespoon water and set aside. Flour the counter, your rolling pin, and hands well, and roll one quarter of the dough into a very thin rectangle. Move the dough around often and keep sprinkling with flour to reduce sticking. The thinner you can get your dough the better. Thick dough = tough ravioli and that's not what you want!
Once you have the dough rolled out it's time to add the filling. Place dollops of filling on one half of the dough (determine the size of dollops by how big your ravioli cutter is).
Brush egg wash around the edges of the filling to help seal the dough. Fold the other half of the dough over the dollops of filling. Press the top piece around the dollops of filling to get rid of any air pockets.
Flour your ravioli cutter, stamp out raviolis, and place on a floured baking sheet.
You can now put the sheets of raviolis in the freezer for 24 hours, then transfer to Ziplock bags to freeze for later, or you can cook them up fresh.
To cook the raviolis: Bring a large pot of salted water to a low boil. Add half of the raviolis and cook about 3 minutes until they float to the top. Remove with a slotted spoon and set aside on a dish.
For the Browned Sage Butter Sauce: Melt the butter in a sauce pan and add sage leaves. Cook on medium low for about 2-3 minutes until the butter starts to brown. Plate up your raviolis, spoon the sauce over top, and enjoy your fresh homemade raviolis!
Not too shabby...I think my Grandmother would have been proud!
Ravioli Filling Adapted from Part Time Housewife
Pasta Dough Adapted from Lauren's Latest