servings 4

This simple recipe can be even more simple by buying wonton wrappers or commercial pasta dough sheets already rolled out. Frozen squash is also a good shortcut here.

1 small butternut or acorn squash

2 T olive oil

1/2 cup freshly grated Parmigiano-Reggiano- plus more for serving

1/2 t fine grated nutmeg

kosher salt

fresh ground black pepper

1 T lemon juice

4 T unsalted butter

4  fresh sage leaves cut into thin strips

wonton wrappers or pasta sheets  that are about 12” long by 6” high

Preheat oven to 350 degrees. Cut the squash in half and scoop out seeds. Place on a baking sheet cut side up and  drizzle with the olive oil. Bake for about 25-35 minutes until very soft. When cool, scoop out the flesh from the skin.

In a bowl, combine the squash with the cheese, nutmeg, lemon juice, and salt and pepper to taste- mashing the squash as you mix well.

If using wonton wrappers you will be making individual ravioli’s. Place about 1 t of the squash mixture in the middle of a wrapper: place another wrapper on top - since these are a little too big- cut them  with a pizza cutter or ravioli wheel down a bit- down to about 2 1/2” squares- leaving space on the edges for sealing.

If using pasta sheets, Cut them in half lengthwise- so you have 2 sheets- 3” high by 12” long. Place 1 t of the squash mixture in the middle of one of sheets about 2” in from the edge - repeat spacing the raviolis about 3” apart. Lay the other sheet on top and gently press down between each raviolli as a marker for cutting. Cut them with the wheel - trimming as necessary. You want some space between the squash and the sides- other wise you will have a leaky mess. They will measure about 2- 2 1/2” square.

Press them around all the edges to get a tight seal.

If the dough is kind of dried out have a little bowl of cold water handy and after cutting the pasta dip 2 fingers in the water press around all edges to get a tight seal, adding more water if necessary.

Bring a big pot of salted water to a bowl- add the pasta and cook for 3-6 minutes or until al dente.

For the sauce:

You can do this while the pasta is cooking- just have everything ready to go- it takes just a  couple minutes.

In a large saute pan add the butter and over medium heat melt the butter until foaming and maybe even just a touch brown- Add 2 T of the pasta water and gently toss in the sage leaves. Season with a little kosher salt. Add the raviolis when they are done cooking and drained. Gently toss to coat evenly.

To serve, Divide the raviolis  evenly onto 4 warmed plates. Serve with fresh grated cheese.        back to home

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