Ode to Butternut {Part Two}

Happy October!  Be excited, be very excited.  I introduced my love of Butternut squash with a killer dish but the second part of this tribute goes above and beyond the call of tasty dishes and is one of my all-time FAVORITES!  (And the best part is that you can use your leftovers from {Ode to Butternut--Part One})

This dish also showcases one of my other favorite ingredients: {The Shallot}  The shallot is like a garlic-onion superhero.  It has a strong and buttery flavor and shallots are "besties" with great fall foods like our friend the Butternut.  I just love 'em.

This dish has one of my favorite herbs--{Sage} and we'll talk about this more later, but sage is AWESOME!

In my exploration for great raviolis I came across this gem of a recipe from Food Network's fabulous chef, Emeril Lagasse (original recipe found here).

For my pasta dough I use a great recipe found at fromargentinawithlove.com.  Rebecca Caro has many great recipes from Argentine cuisine and some wonderful tutorials.

On we go:  The dough--

Dough Recipe
3 cups flour
2 eggs
1/2 Tbsp Olive Oil
1 tsp salt
10 Tbsp water

Create a flour well wide and deep enough for about 1 1/2 cups of fluid.  Sprinkle salt in it and crack two eggs into it.  Add oil and begin to blend together in well with a fork.  Slowly add 10 Tbsp of water while mixing and adding flour from the walls of the well.  When all the water is added put that fork down and get messy.  Work dough and knead (adding extra flour if needed) for around 10 minutes until elastic and smooth.  Wrap in Seran wrap and let it rest for an hour (ish)  When you have filling ready, divide in two and roll out as thin as you can get it.

I use a dough press for these raviolis, as shown below.  The back serves as a "cookie cutter" of sorts, then you flip it over lay your dough on it, add filling and wet one side before folding it over and pressing.  Its quick, slick and they look beautiful when your done.  Make sure to use flour through out the rolling, filling process.

Butternut Squash Ravioli Filling

Saute for 1 minute:

2 Tbsp butter

6 Tbsp minced shallots

Add 2 cup squash puree (***use your leftovers from Part One)
stir 2 or 3 minutes till dried a little

Add salt and pepper to taste and add 4-6 Tbsp cream

Stir 2 or 3 minutes and remove from heat

Add 6 Tbsp Parmesan and pinch of nutmeg

Add large scoop of Ricotta Cheese (around 3/4 to 1 cup)

Make into ravioli pasta and boil in salt water 2 or 3 minutes

Sauce:

8 Tbsp butter

Add 12 leaves sage

Cook butter in saucepan on stove over medium high heat until butter starts to brown.   Add sage leaves and serve over raviolis.  Garnish with freshly grated Parmesan cheese.