VCE: Butternut Squash Ravioli With Toasted Pecans And Sage

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* Exported from MasterCook *

 

Butternut Squash Ravioli With Toasted Pecans And Sage

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 472

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 butternut squash -- about 2 pounds

Vegetable oil for the squash

2 tablespoons butter

Salt and freshly milled pepper

1/2 cup freshly grated Parmesan

1/2 cup dried bread crumbs

1 1/2 pounds Egg Pasta

(see separate recipe)

***BROWN BUTTER WITH PECANS AND SAGE***

4 tablespoons butter -- up to 6

1 garlic clove -- thinly sliced

2 tablespoons chopped sage leaves

2 tablespoons chopped parsley

2 teaspoons chopped thyme

1/3 cup pecans

toasted and coarsely chopped

Freshly grated Parmesan or pecorino

Romano

 

SERVES 4 TO 6

 

This is one of my favorite winter pasta dishes, but you might consider it a

model for other vegetable-filled ravioli. Sweet potato can be substituted

for the squash, or you can go in an entirely different direction, using a

potato and winter vegetable purée, or puréed peas, asparagus, or cauliflower.

 

Preheat the oven to 375F. Slice the squash in two, remove the seeds, and

brush the cut surfaces with oil. Bake cut side down on a sheet pan until

soft, 30 to 40 minutes. Scoop out the flesh and measure 2 cups. Beat it

with the butter until smooth and season well with salt and pepper. (If the

squash seems watery, dry it out by stirring it in a skillet over high heat

to get rid of extra moisture.) Add the cheese and bread crumbs and mix well.

 

Roll out the dough and form into 2-inch ravioli, circles, or

crescents. Place the filling on one half of a circle. Brush the edges

with water, fold in half and press together. With your fingers, gently

bend the half-circle to form a crescent. In a skillet large enough to

hold the finished pasta, melt the butter with the sliced garlic, sage, and

1 tablespoon parsley, and thyme and cook over heat until the butter is

lightly browned and has a nutty aroma. Cook the ravioli in the gently

boiling salted water for 4 or 5 minutes, then drain. Add the pecans to the

skillet with the remaining parsley, then add the ravioli to the

sauce. Cook for 30 seconds, then serve dusted with Parmesan.

 

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