This fall inspired sweet potato ravioli stuffed with a savory butternut squash filling is served with a sage brown butter sauce and toasted walnuts.
This recipe is perfect if your planning a first course for your Thanksgiving dinner. The flavor is the perfect combination of sweet, buttery and savory, with a nice crunch from the walnuts. Needless to say, this is one fall recipe you’re not going to want to miss trying!
Ingredients:
For the pasta:
2 cups all purpose flours
1 - 2 medium size sweet potatoes. peeled cubed and boiled
2-3 tablespoons extra virgin olive oil
pinch of salt
warm water ( as needed )
For The Filling:
I medium size butternut squash, peeled seeded and cubed
3 cloves garlic
2 fresh thyme sprigs
1 tablespoon extra virgin olive oil
1/2 cup grated parmesan cheese
1/4 cup fresh chopped parsley
salt and freshly ground pepper
Directions:
Preheat oven to 350. Peel, seed and cube butternut squash. In a bowl combine squash with olive oil, crushed garlic cloves - salt and pepper and fresh thyme leaves. Evenly coat and place and spread out on a parchment lined cookie sheet. Place in oven and roast for about 20 minutes. Turn and roast for another 20 minutes or until tender. At this point I like to place cooked squash under a broiler for a few minutes to create a slightly charred finish which adds a nice depth of flavor. Remove from oven and let cool.
in a pan bring cubed, pealed sweet potatoes to a boil and cook until tender. You can also cook your sweet potatoes in a microwave.
Making the Filling:
Place the roasted butternut squash and garlic into a food processor and pulse until a puree is formed. Remove and add to bowl with 1/2 cup grated parmesan cheese and abut 1/4 cup chopped fresh parsley
Once rested cut small pieces of dough rolled out and run through pasta attachment n your Kitchen Aid mixer, You can also roll out dough with rolling pin - but the mixer allows you to get delicate - thin sheets of pasta.
Making the Pasta Dough
In the bowl of a stand mixer with the hook attachment place the 2 cups of flour, pinch of salt and peeled, boiled cubed sweet potatoes that have been cooled.
On medium speed combine potato and flour and slow add oil until dough forms. If you find dough is too dry add warm water as needed or more oil
Once dough forms into a ball remove from Mixer and kneed on slightly floured counter surface for several minutes until dough is smooth.
Wrap in plastic wrap and let dough rest at least 45 minutes.
Once rested cut small pieces of dough rolled out and run through pasta attachment n your Kitchen Aid mixer, You can also roll out dough with rolling pin - but the mixer allows you to get delicate - thin sheets of pasta.
Depending on the dough consistency - I pass dough through attachment at settings 1 - 4 and 7.
Place filling in center of the sheet of pasta being sure not to over stuff each ravioli.
Cover with top sheet and use a 3" diameter water glass or dough cutter to form round ravioli shapes
Make sure edges are sealed , by using the tines of a fork
Place ravioli in a large pot of rapidly boiling salted water and cook until ravioli floats to the top.
Removed and drain, place directly into sauté pan of brown butter and sage. Sautee for a few minutes and serve immediately with freshly ground pepper some tasted crushed walnuts and a sprinkle of grated parmesan cheese.