I recently picked up a gargantuan butternut squash, so I’ve been having fun coming up with recipes to use it up in. You’ll see a few of them this coming week, so run out and pick yourself up a big one right now! As I think I’ve mentioned before, butternut squash is one of my absolute favorite fall flavors. It’s got a beautiful hue, excellent taste, smooth texture and is sooo versatile. I love that I can roast one up and use it in four completely different meals throughout the week, only having spent a few dollars.
Enough of my gushing about squash, though—Congrats to Amy, who guessed “What’s For Dinner,” despite her second guessing about the cheese! 😀 Amy, trust me, as one who only recently began eating stinky cheeses, this is a great use for it! These ravioli freeze wonderfully, so bag some up before boiling to keep on hand throughout the season.
Whole Wheat Butternut Ravioli with Sage Butter
- 1.5 c. all purpose flour (plus extra for kneading)
- 1.5 c. whole wheat flour
- 1/2 tsp. salt
- 4 eggs (Valley View Farms)
- 1/4 c. water
- 1/4 c. olive oil
- 2 T. olive oil
- 1/4 c. diced onion (Jett’s Natural Produce)
- 1.5 c. mashed butternut squash (Heritage Farm CSA)
- salt & pepper to taste
- nutmeg to taste
- 4 T. milk (Keepsake Farm)
- 1/4 c. stinky cheese (This is Keepsake Ferale from Keepsake Farm. For those who want something a bit tamer, a Parmigiano-Reggiano would also work)
- pasta dough, rolled into 1/8″ thick sheets, about 4″ across
- 12-15 sage leaves (my garden)
- 1/2 c. butter (Flint Hill Farm)
- Place flours and salt in food processor.
- Beat eggs with fork and add to food processor.
- Blend until mixture looks like cornmeal.
- With the processor running, slowly add water and olive oil.
- When ball forms, roll onto floured surface. Cover and let rest for 10 minutes.
- Divide dough into 8 equal size pieces. Using either a pasta machine or rolling pin, roll each section to 1/8″ thick and 4″ wide, kneading in a bit more flour if the dough is too sticky.
- Rest 20 minutes on floured surface, while you make ravioli filling.
- Mince onion and sautée it in olive oil in medium skillet.
- Add squash and continue cooking mixture until extra moisture has cooked out.
- Add salt, pepper, nutmeg and milk, then continue to cook for 3 minutes.
- Remove from heat. Crumble in cheese and stir.
- Put on large pot of water to boil.
- Cut pasta into 2×4″ strips.
- Place small dollop of filling on half of each strip.
- Fold dough over filling, pinching edges to seal. Repeat with other raviolis.
- Add raviolis to boiling water, in batches if necessary, and cook for 3 minutes, or until ravioli float and pasta is al dente.
- Strain ravioli.
- In large skillet, melt butter.
- Chop sage leaves and add to melted butter. Cook and stir until butter begins to brown.
- Put ravioli on plate and drizzle with butter sage sauce. Great with a glass of autumn white wine, beer or cider.