Butternut Squash and Sage Ravioli -- Ravioli à la courge musquée et sauge
Ravioli fillings are fun to play with. They offer a panel of endless possibilities. This one is simple and relies on the addition of hazelnut flour added to the vegetable. It adds a nutty taste to the sweetness of the squash. Then, the orange sauce that accompanies the dish complements it beautifully, and is easy to make. There is one thing however. How comes it takes two minutes to eat them when I obviously needed more than that to prepare them. Have you noticed how often this is the case with food?
We sat at the table to eat dinner and then it happened again. Like any time I prepare dishes like this one, whenever I cook anything remotely saying Italian and pasta, comfy yet also dressed-up, P. and I were greedy. I had initially planned to keep some ravioli for our respective lunches the following day, but my plan failed. We could not stop. One more, and one more again, until it became obvious that lunch for the next day was slowly becoming more of a wish than a reality. In the end, there was only barely enough for a one-person lunch. Only one! I cannot believe that P. is even the one who got it! I think I could call this love!
Butternut Squash and Sage Ravioli
(For 4 people)You need:
For the Ravioli Dough: see my post here
For the Filling:- 9 oz cooked butternut squash purée
- 1 oz grated parmesan
- 3 Tbsp ground hazelnut
- Salt and pepper
- 1 shallot, chopped
- 1 Tbsp sage leaves, chopped
- Juice of 2 large organic oranges
- 2 oz butter
- 6 sage leaves
- 1 inch ginger root
- Salt and pepper
- Start by preparing your pasta dough ahead of time following the instructions here.
- In the meantime, prepare the sauce. Bring the orange juice to a boil, with the ginger sliced. Stop the heat and let infuse covered for 15 mns before adding the pieces of butter.
- Discard the ginger, season with salt and pepper and keep warm. When ready to serve, add the sage leaves finely cut.
- To prepare the filling, mix together all ingredients in a food processor.
- Use a pasta machine if you have one to make thin pasta sheets (or roll by hand). Make sure to cover the dough with a towel while working as it dries quickly.
- Cut your first ravioli sheet and place a small amount of filling on each.
- Use some egg wash (1 egg beaten with a little bit water) to brush the edges of each ravioli and place the second sheet of ravioli on top. Seal by pressing on the edges so that they stick.
- Cut with a ravioli cutter.
- Cook them in salted boiling water for 3 mns or so, until the dough is Al Dente.
- Serve the ravioli with the orange sauce and shaved parmesan.
Le coin français
Ravioli à la courge musquée et sauge
(Pour 4 personnes)Ingrédients :
Pour la pâte à ravioli : voir les instructions ici
Pour la farce :- 250 g de purée de courge musquée cuite
- 30 g de parmesan, finement râpé
- 3 Tbsp de poudre fine de noisettes
- Sel et poivre
- 1 échalote, hachée
- 1 càs de feuilles de sauge
- Jus de 2 grosses oranges bio
- 60 g de beurre
- 6 feuilles de sauge
- 2,5 cm de racine de gingembre
- Sel et poivre
- Commencez par préparer la pâte à ravioli à l'avance en suivant les instructions ici.
- Pendant ce temps, préparez la sauce. Versez le jus d'orange dans une casserole et amenez à ébullition avec le gingembre coupé en rondelles. Arrêtez le feu et laissez infuser à couvert pendant 15 mns, puis ajoutez le beurre en morceaux.
- Retirez le gingembre, assaisonnez de sel et de poivre et gardez cette sauce au chaud. Au dernier moment, ajoutez la sauge ciselée.
- Pour préparer la farce, mettez tous les ingrédients de la farce dans le bol d'un robot mixeur et mixez.
- Utilisez votre machine à pâte si vous en avez une pour étaler de fines feuilles de pâte, ou étalez à la main. Placez un linge sur les feuilles de pâte déjà étalées pour éviter qu'elles ne dessèchent.
- Pour préparer vos ravioli, placez une petite cuillerée de farce sur chaque emplacement pour former vos ravioli.
- Humidifiez les bords avec un oeuf battu avec un peau d'eau et placez une autre feuille de pâte par-dessus. Pressez les bords de chaque ravioli ensemble pour vous assurer qu'ils sont bien soudés et fermés.
- Coupez avec une roulette à ravioli.
- Faites-les cuire dans de l'eau bouillante salée pendant environ 3mns, Al Dente.
- Servez les ravioli avec la sauce à l'orange et des copeaux fins de parmesan.
38 Comments
S Sophie ·
T Tanna ·
P Pille ·
G gracianne ·
P Patricia Scarpin ·
B Béa ·
Lydia, yes you are quite right. A nice flavor of summer indeed! Thank you once more.
Bergeou, merci ;-)
Mrbunsrocks, mais de rien. Merci!
Veronika, oui, c'est une bonne idee en effet!
Matt, of you are so sweet. Now that makes me REALLY happy!
Nika, thank you once more. As per my email to you, this conference is definitely on the list. We will be in touch!
Kat, thank you. Yes I digged these plates.
Astrid, ahah, yes if anyone has the answer to how to make them quicker, I am a taker too. Maybe we need to be born Italian!
Adele, oui, c'est vrai. Mais tu sais, le plaisir vient vraiment de travailler la pate. Et en plus, pour trouver des wontons, il faut que j'aille a Chinatown, alors ;-)
Peggy, ah les amaretti, quelle bonne idee. Il va vraiment falloir que je m'y mette. C'est sur ma liste depuis un certain temps.
Lynn, thank you. No, I did not make the dishes myself. Bought them at a local store here in Boston.
Brilynn, oh no, I am sure your ravioli must have been divine.
Carla, thank you. Cannot wait to hear what you think.
Veron, ah, this is a good point indeed. I will know next time for the next batch. Make more!
Peabody, thank you.
Joey, oh yes, I am glad I am inspiring you to try. You will see, once you do it the first time, it is not that bad. All is practice, after all.
Eric, that recipe of yours sounds wonderful. I love sage butter.
Kitchenette, merci.
Ellie, thanks so much. You are sweet.
Patricia, ah, I am putting you in trouble. Funny!
Gracianne, oui oui, tu as bien raison! Pourvu que ca dure.
Jeff, yes nice, eh?
Valentina, thank you. I am glad you like it. ;-)
Lilizen, merci beaucoup a toi. Ravie que ca te plaise!
Tammy, thank you. I got the plates in a store in Boston called Black Ink!
E Ellie ·
K kitchenette ·
T Tammy ·
R Rekha ·
L Lynn ·
B Brilynn ·
P peggy ·
E Eric ·
J joey ·
J jenjen ·
T tarzile ·
M MeltingWok ·
S sandi @ the whistlestop cafe ·
P peabody ·
A Adèle ·
L lilizen ·
C Carla ·
V valentina ·
J Jeff ·
V veronica ·
B Béa ·
A Astrid ·
V veron ·
M matt ·
N nika ·
M mrbunsrocks ·
K Kat ·
L Lydia ·
B bergeou ·
P Pille ·
H Helen ·
S Sam ·