Butternut Sage Ravioli

Last nights dinner was phenomenal. I made a pumpkin sage ravioli with fresh butternut squash and served it with hand-crafted Apricot-Cranberry Sausages and Broccoli from the farmers market.

Butternut Sage Ravioli

For the Dough:
1 3/4 cups AP flour
2 eggs
2 Tbs water
salt

For the Filling:
1/2 Butternut squash
1/2 cup good Parmesan cheese
1/2 tsp nutmeg
1 egg
1/2 cup breadcrumbs (preferably fresh)

For the sauce:
4 Tbs butter
8 sage leaves

To make the dough: Slightly beat the eggs. Make a well in the flour to slowly incorporate the eggs. Mix with hands and begin to knead. Add more water or flour to adjust. Knead 10 minutes. Let rest 15 minutes. Run dough through pasta machine in four batches.

For the filling: Split butternut and remove seeds. Place butternut inside down in a casserole dish with 1/2 inch water. Cover and bake at 350 for 50 minutes, until soft. Let cool. Peel squash and run the meat through a food mill. Mix in the rest of the ingredients.

Cut the past into 3 inch squares. Place a small amount of filling in the center of each (maybe a little less than a Tbs) and wet the edges to seal. Boil in salted water for 7-8 minutes or until they float to the top. Drain. Meanwhile, melt the butter and lightly cook the sage leaves. I used small and large ones from my garden so I removed the large ones after cooking. Add the raviolis and lightly brown in the butter.

Serve with artisan sausage, broccoli, broccoli raab, green beans, mixed green salad, and/or fresh cranberry chutney. Or any other veggies you think would be good! AB