I LOVE butternut squash, and since I couldn’t have pumpkin for Thanksgiving, I decided to do my SND this week with butternut squash since it’s the next closest thing.
Squash in French is “courge,” and this one is a beauty!
This week’s recipe: butternut squash ravioli with brown butter sage sauce. Now, you can make this recipe using wonton wrappers for the ravioli, but I couldn’t find wonton wrappers at the store, so I made my own ravioli! It wasn’t pretty but it was pretty tasty 🙂
2 c flour
1/2 tsp salt
1/2 tsp olive oil
For Squash Filling:
1 small butternut squash
2 tsp butter
salt and pepper to taste
1 tsp cinnamon
1/2 tsp nutmeg
1/2 c parmesan cheese
1 egg white
2 tbsp unsalted butter
1 tbsp fresh sage (I used dried)
salt and pepper
If you’re using wonton wrappers, skip these directions. To make the ravioli:
1. Mound the flour in a bowl or on a clean workspace. Create a well in the middle with a fork.
2. Crack the eggs into the well, add the oil and salt
4. Using your hands, work the dough until it comes together (add more flour if it is sticky, add a few splashes of water if it is too dry). Knead the dough for 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and set aside for 20 minutes or so.
5. After 20 minutes, unwrap the dough and divide it in quarters.
6. Roll out one quarter of the dough until it is very thin (Note: this is easiest with a pasta machine, but it can also be done with a rolling pin– I have neither of those. Luckily, I live in France and wine bottles are readily available!)
8. Repeat for each quarter of dough.
*** A few things to note: whatever dough you’re not working with at the moment should be wrapped or covered so it doesn’t dry out. Also, if you’re stacking the pasta squares, dust each one lightly with cornstarch or flour so they don’t stick together.
For the squash filling:
1. Preheat oven to 350F (175C).
2. Place the squash cut side up on a baking sheet. Place 1 tsp butter in the hollow of each half. Sprinkle with salt and pepper. Cover the squash with a sheet of aluminum foil tucking in the edges.
3. Bake squash for 45-60 minutes, or until tender and easily pierced with a fork.
4. Scoop the cooked squash into a bowl and mash until smooth.
5. Mix in the nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
To assemble ravioli:
1. Place a wonton wrapper or pasta square on a clean, flat surface.
2. Brush edges with a lightly beaten egg white.
3. Place about 1 tablespoon of the squash mixture in the middle of the square.
6. Fill a pot with salted water, bring to a boil.
7. Drop the ravioli into the boiling water and cook for 3 to 5 minutes, or until tender. The raviolis will float to the top when they’re done. Remove, drain, and keep warm until sauce is prepared.
For the sauce:
1. Melt the butter in a skillet over medium heat.
2. Stir in the sage.
3. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste.
And this is how it turned out!
This recipe made 22 large raviolis, and I froze half of them to eat another time. I actually wasn’t a fan of the brown butter sage sauce. Last night (Monday) when I had my leftover ravioli, I actually just made a quick creamy bechamel sauce and added some emmental cheese, sage, salt, and pepper and I liked that a LOT better.
Today’s French word is:
être bénévole (et-RUH bay-nay-VULL)- to volunteer
Est-ce qu’être bénévole t’interessérait?
Would you be interested in volunteering?