Butternut Squash Ravioli

Cheese or meat being the only pasta options just not doing it for you?  To continue on with the butternut squash theme for the week... Squash or pumpkin ravioli is a tasty and interesting alternative to this favorite.  Unfortunately(?) you're not going to find it in a Chef Boyardee can, though Lean Cuisine does have a microwavable version for those who rather go the lazy quick route.  But for those that want to try making it themselves, here's a good recipe to get started.

Ingredients:

FILLING:

2 butternut squash

1 pinch cinnamon
1 pinch nutmeg
1 tablespoon finely-chopped orange zest
2 teaspoons chipotle puree
1/4 cup finely-chopped parsley
1/4 cup finely-grated Parmesan cheese

4 sheets pasta dough- 12" to 14" long by 4" wide
2 eggs

2 tablespoons water
Finely-chopped chives, for garnish

BROWN BUTTER SAUCE
2 sticks unsalted butter
1/4 cup coarsely-ground hazelnuts
1/4 cup heavy cream
8 sage leaves, cut chiffonade

-Preheat your oven to 450F.  Cut your squash lengthwise and remove the seeds, then place on baking sheet to roast until the flesh is soft.  Remove the flesh from the skin and run through a food mill.

-In a medium saucepan, cook the puree on low heat until almost dry.  Now add the rest of the spices and ingredients for the filling, mixing them evenly into the squash.  Feel free to add as much salt and pepper as you desire.

-Now lay out a sheet of your pasta dough on a lightly floured flat surface.  Using a teaspoon, scoop out heaping portions of the filling onto the dough at least 2" apart.  Prepare an eggwash of the 2 egg whites and 2 tablespoons of water to moisten the edges of the pasta sheet with either your fingertips or a brush.

-Place the second sheet of pasta dough on top of the first and press the edges together and separate the rows of filling to form individual pockets for your ravioli.  Repeat with the other two remaining dough sheets.

-Using a ravioli cutter or pastry wheel, cut in long straight lines across the dough in a grid for each individual ravioli.    Make sure to press and seal the edges.

-In a large pot of salted, boiling water, drop in your ravioli (carefully) and cook for about 5 minutes.  Drain the water and put them on a clean plate.

-To make your brown butter sauce, just melt the butter in a medium saute pan on a medium-high heat.  Add your hazelnuts (or even substitute with pine nuts, yum!) and cook until the nuts are golden brown.  Now add the heavy cream and cook for another 1 minute.  Add the safe and season with salt and pepper to taste.

-Lastly, add your sauce over the raviolis and add some chopped chives for garnish.  Delicious!

Also if you're feeling brave, try making your own pasta dough instead!