Butternut Squash Ravioli With Brown Butter

Ravioli is a staple dish in Italy and such fun to make. I have filled ravioli with hundreds of different fillings, from mashed potato and white truffle to fresh mozzarella. But one of my favorites is butternut squash, so here it is...

Butternut Squash Ravioli With Brown Butter

1lb 5oz butternut squash, peeled and seeds discarded

- 4tbsp olive oil

- 1 and 1/4 cups ricotta cheese

- 11/2 cups finely grated Parmesan cheese

- whole nutmeg, for grating

- 3 tbsp finely chopped basil

- 1 quantity Pasta dough

- 1 /4lb (1 stick) butter

- 1 handful of flat leaf parsley leaves

- salt and pepper

1) Preheat the oven to 350°F. Cut the butternut squash into 2 and 1/2 inch cubes. Spread them out on a sheet pan, drizzle with
2 Tablespoons of the olive oil, and season with salt and pepper.
Roast for 30 minutes, or until tender, then remove from the oven and allow to cool. Transfer to a mixing bowl and add the ricotta, half the Parmesan, 10 strokes of nutmeg, the basil, some salt and pepper, and the remaining olive oil. Mix together well and set aside at room temperature.

2) Roll out the pasta dough on a lightly floured work surface into a rectangle thin enough to see your hand through, or use a pasta machine set on its widest setting. Cover the pasta that you aren’t working on with a clean damp dish towel to prevent it from drying out, folding it back as you work down it in the next step.

3)Place teaspoonfuls of the squash mixture in a line on the dough spaced about 2 inches apart. Very lightly brush water along the edge and around the small mounds of filling, then fold the pasta over the top and press to join. Press down between the mounds, making sure you push out any air that may have been trapped. Use a fluted pastry wheel or sharp knife to cut the ravioli into any shape you like, but just make sure you have a good seal between the top and bottom sheet.

4) Cook the ravioli in 2 batches in a large saucepan of salted boiling water for 3 minutes, or until they bob back up to the surface. Meanwhile, melt the butter in a saucepan and continue to heat it until it begins to darken a little. Add the parsley, then remove from the heat Using a slotted spoon transfer the ravioli to serving plates and spoor, the brown butter over the top. Finish the dish with the rest of the grated Parmesan and serve immediately.

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