Butternut Squash Ravioli in a Browned Butter and Sage Sauce

Don't know what inspired this one, but it turned out really well so here it is, my first post for the blog. Enjoy! You can make this with any winter squash on hand, no need to make a trip to the store, most things will be in a stocked pantry.


Ravioli

Make a basic pasta (4 eggs or so and about 300 grams of flour)
Add some fresh grated nutmeg (just a pinch) and a dash or cinnamon

Roll out to the 6th or seventh thickness - should be pretty thin, but thick enough to play around with a little bit without breaking. Lay out in sheets on cutting board.

Filling

A whole butternut squash (2 - 3 cups once it has been cleaned and cubed, or you can bake it whole)
1/4 cup brown sugar
dash salt
1/4 cup butter cut to small pieces
Ricotta Cheese (small container)
one egg scrambled with a little water.

You can either cut up the butternut entirely to begin with or cut it in half, fill it with the sugar, salt and butter and cook it that way. Either way bake in 375 degree oven until it is very soft. Remove from oven, cool slightly and put all squash and juices in bowl and mash thoroughly. Set aside to let cool a little more while you  get water boiling and chop garlic.

Spoon a small amount onto pasta sheet to make the size ravioli you desire. Top with  a small amount of ricotta cheese, brush around the edges of the pasta and close around the filling. Top with another sheet of pasta and press close. Cut pasta and then pinch each ravioli to make sure they are securely closed.

Sauce

Butter
Olive Oil
5-6 whole sage leaves
6 Cloves of garlic
Salt and Pepper to taste

Mince garlic. Heat pan on  medium-high heat melt some butter and olive oil until bubbly and lightly coloured, reduce heat and remove pan for a moment until cooled slightly to temp. Place pan back on medium low heat, toss in garlic until you can smell the aroma. Throw in the sage leaves whole and toss in with the garlic and butter until you can just smell it as well. Add a dash of salt, a dash of pepper and set on very low heat while you cook the ravioli.

Add pasta to rolling boiled water in small batches. Will only take about 3 minutes per batch. When finished, toss in with butter and sage.

You can top with a little fresh Parmesan and basil is you like, salt and pepper additionally to taste.