Butternut Squash Ravioli

I made this ravioli for a fund raiser for the Child Abuse Prevention Council and it was really enjoyed by all guests. I posted pictures of the dish on facebook and was asked for the recipe,  so here it is!

  • 1    2-pound butternut squash, halved lengthwise and seeded
  • 1    medium onion, chopped (about 1 1/2 cups)
  • 3    tablespoon butter 
  • 1    tablespoon olive oil
  • 8    oz Mascarpone Cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2     pounds fresh pasta sheets
  • 1     stick (1/2 cup) unsalted butter
  • 6     fresh sage leaves
  • 1/2  cup walnuts chopped coarse
  • 1/2  cup freshly grated Parmesan


For the Pasta

Make fresh pasta dough from scratch, or buy ravioli skin from a noodle factory.

For the Filling:
Put the squash halves, flesh sides down, in a baking sheet with one inch of water and roast in middle of oven 45 minutes, or until very tender. Scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.

In a large skillet cook onion in butter and oil. Add squash and cook over moderate heat, stirring, for 5 minutes. Add mascarpone cheese, salt and pepper. Stir to combine.

Spread one sheet of ravioli on a ravioli mold and using a teaspoon fill each slot with butternut filling. Cover with second sheet of ravioli skin. Seal with ravioli cutter.

Cook the ravioli in plenty of salted boiling water for 5 to 6 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon.

Meanwhile in a medium size sauté pan cook butter with sage and walnuts over moderate heat until butter begins to brown, about 2-3 minutes, and immediately remove from heat. Keep warm.

Plate the pasta, top with butter walnut sauce and freshly grated parmesan cheese before serving.

Buon appetito!

Cook with your heart spread your love. Rima

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