Butternut squash, brown butter and sage is a combination made in heaven. Add a few roasted hazelnuts and you have reached Nirvana!
Get a big, plump butternut squash, cut it in half, seeds out and roast it at 375 degrees for about 45 minutes. Oh boy...that alone is fabulous to eat.
After it cools, scoop out the flesh into a large bowl. Add and mix:
1 egg
some nutmeg, to taste but gotta have it in there!
salt and pepper
a bug handful of parmesan cheese
We buy the fresh lasagna sheets to make the ravioli. Its a good idea to dip the sheets in hot water before you use them to make them easier to manipulate. Get a medium sized glass and cut out rounds.
Put a bit of the squash mixture on one round and cover with another. Use a fork to pin down the edges. Sometimes an egg wash can help it stick. These will be placed in boiling water until they float to the top of the pot and have heated up enough, say 3-4 minutes or so.
In the meantime, Chop several leaves of fresh sage. Also roast a few crushed hazelnuts and keep handy. You need to make enough butter sauce to spoon on top of the ravioli so melt half or a whole stick of butter in a medium hot pan. Don't move it around too much, just let it froth until you see it turning brown on the edge. Then swirl it few times until a nice golden color. The aroma will be nutty and buttery, add the sage to infuse for a minute or so.
This is spooned over the ravioli just before it is served so all is hot. Add a few hazelnuts on top of each portion.
This is a descendent and addictive dish. My daughter makes it best!!!!
Get a big, plump butternut squash, cut it in half, seeds out and roast it at 375 degrees for about 45 minutes. Oh boy...that alone is fabulous to eat.
After it cools, scoop out the flesh into a large bowl. Add and mix:
1 egg
some nutmeg, to taste but gotta have it in there!
salt and pepper
a bug handful of parmesan cheese
We buy the fresh lasagna sheets to make the ravioli. Its a good idea to dip the sheets in hot water before you use them to make them easier to manipulate. Get a medium sized glass and cut out rounds.
Put a bit of the squash mixture on one round and cover with another. Use a fork to pin down the edges. Sometimes an egg wash can help it stick. These will be placed in boiling water until they float to the top of the pot and have heated up enough, say 3-4 minutes or so.
In the meantime, Chop several leaves of fresh sage. Also roast a few crushed hazelnuts and keep handy. You need to make enough butter sauce to spoon on top of the ravioli so melt half or a whole stick of butter in a medium hot pan. Don't move it around too much, just let it froth until you see it turning brown on the edge. Then swirl it few times until a nice golden color. The aroma will be nutty and buttery, add the sage to infuse for a minute or so.
This is spooned over the ravioli just before it is served so all is hot. Add a few hazelnuts on top of each portion.
This is a descendent and addictive dish. My daughter makes it best!!!!
