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.
Cook with your heart spread your love. Rima