Butternut squash ravioli
To prepare pasta: I use Alice Waters' recipe and technique. Simple.
prepare filling: Put a little bit of water in a baking dish and put
whole butternut squash in. Bake at 350 until tender. Once cool, scrape
out flesh of squash and mash with mozzarella or ricotta cheese. Smash
garlic cloves with salt and add that to the squash, along with some
To prepare sauce: Melt about 4 Tbsp butter. Saute
diced shallot. Add small sage leaves once the butter has started
browning a bit. Add about 1 cup heavy cream and a drizzle of maple syrup
(to taste). Whisk for a minute or so, add some salt to taste, and
Eating: You can't eat pasta without some fresh parmesan.
history: I finally made use of my pasta machine and it made me realize
how easy it is to make your own fresh pasta. We usually eat our
butternut squash ravioli with a brown butter/sage sauce, but we decided
to try this more decadent sauce. Double the recipe and freeze your
leftovers for another day.