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Squash Ravioli: Brown Butter Sage Sauce (How to Make) || KIN EATS

Hungry for more? Savor tasty KIN EATS videos & recipes here: Find the full Squash Ravioli w/ Brown Butter Sage Sauce recipe by clicking on "Show more" below. If you thought ravioli was way too complicated to make yourself...we're here to prove you wrong! Subscriber @swirlywavy submitted this amazing recipe for squash ravioli smothered in a golden brown butter sauce and sage. This really is one of those comforting, warm your soul kind of dishes that's just too good not to try! --------------------------------- Butternut Squash Ravioli Serves 3 to 5 Ravioli: 1 butternut squash, halved and seeded 3 ? tablespoons (52.5 mL) extra virgin olive oil, divided 1 shallot, diced 3 saffron threads 2 tablespoons (30 mL) coconut milk 1 teaspoon (5 mL) tomato paste 1 lemon, zested 1 egg, lightly beaten 6 (10", 25 cm) fresh lasagna sheets salt and pepper to taste browned butter and sage: 1 stick (? cup, 120 g) unsalted butter, cut into cubes ? bunch sage leaves Garnish: parmesan cheese, grated Preheat oven to 375°F (190°C). Halve one moderately sized kabocha or butternut squash, drizzle it with 2 tablespoons (30 mL) olive oil and roast until the meat is very very soft, about 1 ? hours. Place remaining oil in a saut? pan over medium-high heat and saut? shallots and gently brown a few saffron threads. When the squash is ready scoop it all out into a bowl and mash the pulp into a uniform blob. If it's too dry add a bit of coconut oil or coconut milk as an emulsifier. Mix in the shallots, freshly cracked pepper, sea salt, lemon zest and a squidge of tomato paste (red curry paste is a flavorful alternative). Distribute half tablespoonfuls of the filling onto lightly egg washed lasagna sheets (3 of them), about 1 inch (2.5 cm) apart. Place the remaining lasagna sheets over the sheets with filling and press edges to seal. Use a 2 inch (5 cm) circle cutter to cut out the ravioli and ensure the edges are fully sealed. Bring a large pot of water up to a boil and add a generous amount of salt to the water. Add the raviolis and stir. Once the raviolis begin to float, drain them and set aside to slightly cool. For the sauce: melt butter in a pan until it is golden, add chopped or whole sage and cook until the sauce is aromatic. Warm the ravioli in the pan with the sauce, about 2 minutes, plate, and sprinkle with grated parmesan cheese. --------------------------------- 4-QT.-Soup-Pot: Cutting Board: -------------------------------- SUBSCRIBE on YouTube (Never miss a video!)
Length: 02:58


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