Butternut Squash Ravioli with Brown Butter Sage Sauce

Serves 6


1 pound pasta dough, cooked
1 small butternut squash
2 tablespoons olive oil
2 cloves garlic, chopped fine
1 tablespoon sage, chopped fine
½ yellow onion, cut in half
Kosher salt

For brown butter sage sauce

4 tablespoons unsalted butter, sliced
6 sage leaves, sliced
3 ounces goat cheese


Preheat oven to 350°F.

For raviolis

To prepare squash, peel and cut in half at the bulbous part. Cut top part in cubes and cut bottom part in half, remove seeds and then slice. In a bowl, combine squash, olive oil, garlic, sage and onion. Season with salt and pepper and place on a baking sheet. Roast in oven until tender. Let cool for a few minutes. Reserve sliced squash (for plating), but puree everything else in a blender or food processor until smooth for your ravioli filling.

Using fresh pasta sheets cut into about 2 square inches, add 1 teaspoon of filling. Cover with another 2 inch pasta square. And using wet fingers, seal all sides of ravioli by pinching down. Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until floating. Strain and set aside.

For brown butter

In the meantime, heat a thick-bottomed skillet on medium heat, whisking frequently. Continue to cook the butter until melted. At this point, add the sage leaves. Once melted, the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning.
To plate, lay reserved roasted and sliced butternut squash on plate and then a few raviolis topped with brown butter sage sauce and ½ ounce of crumbled goat cheese. Serve immediately.

© Recipe Property of Rafi Hasid