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Butternut Squash Ravioli

by Pasta Fasta, Chef: David Kaufmann

  • 1 tablespoon butter
  • 2 tablespoons minced shallots
  • 1 cup roasted butternut squash puree
  • Salt
  • Freshly ground white pepper
  • 3 tablespoons heavy cream
  • 3 tablespoons grated Parmigiano-Reggiano cheese
  • Pinch nutmeg
  • 5 lbs all purpose flour
  • 25 oz water
Brown Butter and Sage
  • 8 tablespoons butter
  • 1 tsp salt
  • tsp white pepper
  • 3 tablespoons fresh sage

  1. Combine flour and water in pasta machine slowly. Extrude into sheets.
  2. In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute.
  3. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper.
  4. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg to taste. Season with salt and pepper.
  5. Cool completely.
  6. Cut the pasta ribbons into 3-inch squares.
  7. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta  completely.
  8. Add the pasta to pot of boiling salted water. Cook until al dente about 2 to 3 minutes or until the pasta floats and is pale in color.
  9. Remove the pasta from the water and drain well.
  10. Season the pasta with salt and pepper.


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