Butternut Squash Ravioli with Sage-Brown Butter Sauce

Ingredients and Weight:

• Butternut squash puree: 2 lbs (1 kg)
• All-purpose flour: 1 1/2 cups (185g)
• Eggs: 2
• Olive oil: 1/4 cup (60ml)
• Salt and pepper: to taste
• Sage leaves: 1/2 cup (15g)
• Unsalted butter: 1/2 cup (115g)
• Parmesan cheese: 1/2 cup (50g), grated

Preparation Time:

• Making ravioli dough: 20 minutes
• Filling and forming ravioli: 45 minutes
• Making sauce: 15 minutes

Cooking Time:

• Ravioli: 3-4 minutes per batch

Difficulty Level:

• 3 (Medium)

Preparation Method Steps:

1. Make the ravioli dough: * In a large bowl, whisk together the flour, salt, and pepper. * Add the eggs and olive oil and mix until a dough forms. * Knead the dough for 5-7 minutes until it becomes smooth and elastic. * Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

2. Make the filling: * Roast the butternut squash until tender and puree it. * Season the puree with salt and pepper.

3. Fill and form the ravioli: * Cut the dough into two equal parts. * Roll out each part into a thin sheet. * Place dollops of the butternut squash filling at even intervals on one sheet. * Top with the other sheet and press around the edges to seal. * Cut the ravioli into desired shapes.

4. Make the sauce: * Heat the butter in a skillet. * Add the sage leaves and cook until fragrant, about 1 minute. * Remove the sage and add the ravioli. * Cook for 3-4 minutes per batch, or until they float to the surface.

5. Serve: * Remove the ravioli from the skillet and drain on paper towels. * Pour the sauce over the ravioli and sprinkle with Parmesan cheese.

Nutritional Information:

Per serving (10 ravioli): * Calories: 350 * Fat: 15g * Saturated Fat: 5g * Protein: 15g * Carbohydrates: 40g * Dietary Fiber: 5g

Dish Characteristics:

• Creamy and flavorful butternut squash filling
• Crispy and slightly chewy pasta
• Fragrant and nutty brown butter sauce
• Rich and satisfying dish

User Comments:

• "The ravioli were delicious and the sauce was divine."
• "The butternut squash puree was perfectly seasoned."
• "I love the crispy edges of the pasta."
• "This dish is perfect for a special occasion."
• "I would definitely recommend this recipe to others."

Special Precautions and Tips:

• If the dough becomes too sticky, add more flour.
• If the dough becomes too dry, add more olive oil.
• Make sure to refrigerate the dough before rolling it out.
• Don't overcook the ravioli, otherwise they will become mushy.
• Serve the ravioli immediately for best flavor.