Dinner With Friends & Rachel's Butternut Squash Ravioli Recipe

Menu:

2004 Rioja Reserve (courtesy of Ed and Julia)
Pan Roasted Brussel Sprouts With Shallots and Bacon
Butternut Squash Raviolis With Sage Brown Butter
Home made Deep Dish Apple Pie With Vanilla Gelato

Rachel's Butternut Squash Ravioli Recipe

Filling
1 butternut squash
5 oz. fresh goat cheese
6 fresh sage leaves
2 large shallots sliced thin
3 tablespoons butter
1 tablespoon olive oil
Salt and pepper to taste

Sage Brown Butter Sauce
8 oz. or two sticks salted butter
5 sage leaves
2 large shallots sliced thin

Pasta Dough
Two cups all purpose flour
3 large eggs
(You can skip this step and use wonton wrappers instead)

Preheat the oven to 400. Slice the butternut sqash in half lengthwise.  On parchement paper or directly in to a non-stick baking pan, place the squash cut side down.  Roast for 30 minutes or until the sqash is easily pierced with the tip of a knife.  Allow the squash to cool to room temperature.  Meanwhile, heat 3 tablespoons of butter in a saute pan.  Add the sage leaves and sliced shallots.  Saute slowly over medium low heat until the shallots are golden brown and sage leaves are crsip.  Scoop out the butternut squash flesh discarding the shell.  In the bowl of a food processor, combine the squash, goat cheese, butter - shallot - sage leave mixture.  Pulse until well combined and you don't see any large pieces of shallot or sage.  Season the mixture with salt and pepper and refrigerate covered.  Make your pasta dough using the well method or the food processor method.  If using the well method, simply mound your flour on a clean work surface and make a well in the center.  Pour the beaten eggs in to the center of the well and gently work in the sides of the flour mound without breaking the walls of the well until all the flour is tacky.  Knead until a smooth mass forms.  If the mixture is too dry, add a 1/2 teaspoon of water at a time until it's cohesive.  It should not be tacky, however.  Make the dough in to a smooth ball and wrap with plastic.  Set it aside to rest while making the brown butter sauce.  Using a large saute pan over low heat, melt the butter.  Add the sliced shallots and sage leaves to the butter and allow the butter to slowly brown the shallots and crisp the sage leaves.  This process should take around 20 minutes and will also brown the butter so watch it carefully to ensure that it doesn't get too dark or burn.  Over high heat, start a large pot of salted water to boil.  Cut the pasta in to four equal pieces covering the pieces you are not using.  Roll out one piece of the pasta dough at a time.  Each piece should make two sheets.  If using a pasta machine, roll to level five.  If you do not have a pasta machine, roll the pasta out as thin as possible with a rolling pin.  The dough made with a rolling pin will be thick but good.  Drop taplespoons of the butternut filling an inch apart making two columns of five per sheet.  Around each mound of filling, moisten the pasta dough with a little water.  Cut the raviolis in to squares using a sharp knife or a fluted pastry wheel.  Make sure the edges of each ravioli are sealed well before dropping them in to the pot of boiling water.  Drop the raviolis in to the boiling water for around a minute each.  Gently scoop them out, draining well and place in to a serving bowl.  When all the raviolis are cooked, pour the warm brown butter sauce over the top and serve immediately.  Serves 6