Butternut Squash and Mascarpone Ravioli with Toasted Pumpkin Seeds and Crispy Sage

Ravioli is a versatile dish, and the butternut squash and mascarpone filling work really well in this.

This recipe will make about two dozen ravioli, and you could reserve some and freeze them for a week or two without a problem as well.

Ingredients

Ravioli Filling Butternut Squash Onion Garlic Thyme Rosemary Sage White wine Olive Oil Carrot Chicken Celery Butter Mascarpone cheese Parmesan Cheese

Parsely Peppercorns Bay leaf Pumpkin Seeds Salt Pepper Pasta 3 Eggs 1 cup all purpose flour 1 cup semolina flour 1/4 tsp sea salt Warm water (as needed) 1/2 tablespoon olive oil

Directions

Ravioli Filling

Start by making a stock with chicken, carrots, celery, onion, parsley, garlic, peppercorns, and a bay leaf or two. Bring everything to a boil and simmer for 1.5 hours or more.

When the stock has come together, strain it, then reduce it to intensify the flavor.

Next, peel and chop your butternut squash, and sauté it with a chopped onion and garlic, and season with salt and pepper. When everything is caramelized, add it to your reduced stock, along with sprigs of rosemary, thyme, and sage (to be removed later).

Bring everything to a boil, then simmer until the butternut squash is soft enough to puree, then purée it in a food processor. When it’s very smooth, transfer it to a sauté pan, add white wine, and reduce it until it is very thick (but be careful not to burn it).

When it’s thickened transfer it to a bowl and cool it in the refrigerator. When it’s completely cool, mix in mascarpone, fresh grated parmesan cheese, lemon juice, and season with salt and pepper.

This would also be a good time to toast some pumpkin seeds. To do that, just cook them in a dry pan for a few minutes until they develop a bit color of and have a nice toasted flavor. When they’re ready, remove them from the heat and set them aside for later.

Pasta

Sift your dry ingredients together, and then add your eggs and olive oil, and bring the dough together. Add water as needed, then turn onto a floured work surface, and kneed for 10-15 minutes.

Let the dough rest for 30 minutes to 1 hour then divide the dough into quarters to begin to work with.

With a pasta roller, start on the widest setting and run the dough through. Next fold the dough over on itself and run it through the same setting again (do this twice). Finally, run the dough through normally on the same setting before moving to the next setting on your roller.

Repeat this process for each setting until your pasta is moderately thin (but thick enough to hold the filling).

When your pasta has been rolled into sheets, use a ring mold to cut out circles, and place them on a lightly floured surface or pan until you’re ready to assemble the ravioli.

Assembling the Ravioli

To make the ravioli, put a dollop of filling in the center of your base sheet of pasta, and wet the exposed edges of the pasta with a bit of water to help seal it. Next, place another sheet of pasta directly over your filling and base layer, and press the edges of the two layers together to seal it. Place each raviolo on a very lightly floured surface until your ready to cook.

Also, reserve a bit of filling for your sauce.

When all of your ravioli are ready, boil them in salted water for several minutes until they are just undercooked. Next, remove them from the water and sauté them in a bit of butter and olive oil, along with sage, your toasted pumpkin seeds, and salt and pepper. Cook enough to finish the ravioli, then remove them from the pan, and continue cooking the sage until it’s slightly crispy.

When everything is ready, add a bit of your leftover filling to the hot pan to heat it, and thin it a bit (you can also thin it with a little wine if needed), then spoon this over your plated ravioli.

Garnish with the crispy sage, pumpkin seeds, fresh parmesan cheese, and enjoy.