Roasted Butternut Squash Ravioli with Brown Butter Poppy Seed Sauce
Bursting with fall comfort in each pocket, this ravioli is packed with flavor! Roasted butternut squash, roasted garlic, warming thyme, topped with a texture filled brown butter, poppy seed, and sage sauce!
Preheat oven to 425°F. Place butternut squash and garlic cloves in an even layer across a large baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 35-40 minutes until squash is tender. Meanwhile, mix pasta dough and set aside.*
In a small bowl, combine roasted butternut squash, garlic, parmesan, thyme, nutmeg, salt, and pepper. Use an immersion blender or food processor to puree.
Roll out pasta dough into two long rectangles. Using a small scoop, or ravioli maker, place 1 teaspoon of squash filling approximately one inch apart. Fold over the rectangle of dough and cut between the filling to create ravioli pockets. Place on a semolina flour dusted plate.
Bring a large stock pot of salted water to a boil. Meanwhile, in a large skillet melt butter over low-medium heat for 5-7 minutes, until brown specs form, stir occasionally. Skim foam as desired. Add poppy seeds and remove from heat. Add sage; stir. Cook ravioli in boiling water until they float (2-3 minutes); remove with a slotted spoon and place into brown butter sauce. Toss in sauce and serve immediately.
You can also use wonton wrappers to make the ravioli pockets.
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Roasted Butternut Squash Ravioli with Brown Butter Poppy Seed Sauce https://www.forkinthekitchen.com/roasted-butternut-squash-ravioli/ October 20, 2017