Butternut Squash Ravioli with Sage Brown Butter and Bittersweet Chocolate

Name: Butternut Squash Ravioli with Sage Brown Butter and Bittersweet Chocolate
Prep time: 6 h 10 min
Cook time: 6 h 10 min
Total time: 6 h 10 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons balsamic vinegar; 57 grams bittersweet chocolate, for grating; 1 kgs small to medium butternut squash (about; 2 Tbsps dark molasses; 8 fresh sage leaves; 0 teaspoons ground cinnamon; 59 milliliters mascarpone cheese; 0 teaspoons freshly grated nutmeg; 57 grams Parmesan, for grating; 2 Tbsps freshly grated Parmesan; 1 pound sheets Ravioli dough or 3/4 pound sheet pasta purchased from local Italian delicatessen; 4 servings Gray salt and freshly ground pepper; 4 Tbsps sweet butter; 2 Tbsps unsalted butter

Butternut Squash Ravioli with Sage Brown Butter and Bittersweet Chocolate might be just the Mediterranean recipe you are searching for. This recipe serves 4. This main course has 804 calories, 23g of protein, and 43g of fat per serving. A mixture of ravioli dough or, bittersweet chocolate, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 6 hours and 10 minutes. Users who liked this recipe also liked Butternut Squash And Mascarpone Ravioli With Hazelnut Brown Butter, Butternut Squash Gnocchi with Sage Brown Butter, and Butternut Squash And Sage Brown Butter With Tortellini.

Instructions

Preheat oven to 375 degrees F.

Equipment you will use

Oven

Cut squash in 1/2 and scrape out seeds.

Ingredients you will need

Squash

Seeds

Spread 1 tablespoon molasses in the cavity. Season with salt and pepper.

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Salt And Pepper

Molasses

Spread

Place cut side down on a roasting pan. Cook in the oven until very soft, about 1 hour. (See Chef's Notes.)

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Roasting Pan

Oven

Let cool to room temperature and scoop out flesh into the work bowl of a food processor.

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Food Processor

Bowl

Puree squash until smooth, then spread on a baking sheet and return to the 375 degree oven to dry, about 10 minutes. The consistency will be like mashed potatoes.

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Potato

Spread

Squash

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Baking Sheet

Oven

Scrape into a large mixing bowl.

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Mixing Bowl

Heat the butter in a saucepan over medium-low heat until it begins to brown. Immediately remove from heat and add remaining 1 tablespoon molasses and all the vinegar.

Ingredients you will need

Molasses

Vinegar

Butter

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Sauce Pan

Add to squash with mascarpone, Parmesan, cinnamon, and nutmeg. Season, to taste, with salt and pepper and mix well. The recipe can be made ahead to this point (makes 2 cups filling,) Cover well and refrigerate 4 hours or up to 2 days.

Ingredients you will need

Salt And Pepper

Mascarpone

Cinnamon

Parmesan

Nutmeg

Squash

Lay out a sheet of pasta dough on a lightly floured board.

Ingredients you will need

Pasta Dough

Cut into circles with a 3 1/2 inch pastry cutter. Put 1 tablespoon squash filling in the center of 1/2 the rounds using either a pastry bag or a small spoon. Leave a 1/2-inch border all around the filling. Moisten borders with water and top with remaining rounds of dough. Press all the air out and seal firmly by pressing all around with fingertips.

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Squash

Dough

Water

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Pastry Cutter

Pastry Bag

Lay raviolis out to dry on a lightly floured board or baking sheet and lightly flour the tops. Repeat until you run out of dough and/or filling. To cook, boil in lightly salted water until tender, about 3 minutes. Reserve 2 ounces of the cooking water.

Ingredients you will need

Ravioli

Dough

All Purpose Flour

Water

Equipment you will use

Baking Sheet

Uncooked, filled raviolis may be used immediately or frozen for 2 months.

Ingredients you will need

Ravioli

Lay them out on sheet pans and place in freezer until frozen.

Transfer to plastic bag.

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Ziploc Bags

For the Sage Brown Butter: While raviolis are cooking, in a large saute pan, melt the butter with the sage and a pinch of salt until it foams and becomes light brown. Reserve.

Ingredients you will need

Ravioli

Butter

Sage

Salt

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Frying Pan

On medium heat toss the cooked raviolis in the sage butter then transfer to a serving platter or dishes.

Ingredients you will need

Ravioli

Butter

Sage

Add 2 ounces of the cooking water to the pan and swirl with any residual butter. Spoon the butter sauce over the raviolis, then finish with a generous grating of Parmesan and bittersweet chocolate.

Ingredients you will need

Bittersweet Chocolate

Parmesan

Ravioli

Butter

Sauce

Water

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

2teaspoons

balsamic vinegar 57grams

bittersweet chocolate, for grating 1kgs

small to medium butternut squash (about 2Tbsps

dark molasses 8

fresh sage leaves 0teaspoons

ground cinnamon 59milliliters

mascarpone cheese 0teaspoons

freshly grated nutmeg 57grams

Parmesan, for grating 2Tbsps

freshly grated Parmesan 1pound sheets

Ravioli dough or 3/4 pound sheet pasta purchased from local Italian delicatessen 4servings

Gray salt and freshly ground pepper 4Tbsps

sweet butter 2Tbsps

unsalted butter

Recommended wine: Chianti, Verdicchio, Trebbiano

Ravioli on the menu? Try pairing with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Verrazzano Chianti Classico Riserva with a 4.6 out of 5 star rating seems like a good match. It costs about 44 dollars per bottle.

Castello di Verrazzano Chianti Classico Riserva

Ruby red color, bright, bright, with light garnet reflections. The nose gives off aromas of red ripe fruits, followed by hints of tobacco, black pepper and sweet woods, that become more complex with maturity. At first binding and full, the tannins blend in well with the fruity component. Long lasting taste, which expresses itself in excellent depth.