Delicata Squash Ravioli
in Lemon Basil Brown Butter Sauce
No filter needed. This ravioli dish celebrates summer but feels like the first hint of fall.
This ravioli is chewy, soft, and rich. The sauce is essentially carmelized butter balanced with the lightness of lemon and fresh basil; it tastes like it took an afternoon to make instead of the five minutes it takes while the ravioli is cooking. The filling is sweet, creamy, and slightly nutty. I experimented with this recipe and like much of what I make, it was made on the fly.
The vegetable broth I used is homemade. I keep a gallon Ziploc bag in the freezer to store scraps from vegetables as I cut them throughout the month and boil it down for four to six hours. You can absolutely use store-bought broth, but make sure you don't skip the dried mushroom broth in addition. I also make my own pasta dough, but if you are feeling less enthusiastic (or are short on time), the store-bought sheets will work as long as it is fresh pasta dough.
Ingredients
For the filling:
1 Delicata Squash
3 tbsp heavy cream
1/4 cup mozzarella
For the pasta:
2 eggs + 2 egg yolks
1 1/2 cups all purpose flour
1/2 cup semolina flour
Dash salt
For the sauce:
3 tbsp butter
2 tbsp fresh basil
Zest of half of a lemon
1/4 cup Vegetable broth
1/4 cup White wine
1/4 cup morel mushroom broth (dried, soaked in hot water for 10 minutes)
1/4 Parmesan
Step 1: Make the filling.
Half the squash lengthwise. Scoop out the seeds and save for later. Place the pieces squash-side down in an inch of water in a glass dish. Bake at 400 degrees Fahrenheit for 40 minutes.
Once cooled, remove squash, scoop the flesh into a blender or mix by hand in a large bowl. Add cream and mozzarella. Place in refrigerator to cool and firm up.
Step 2: Make the pasta.
If you have a mixer, I highly recommend using it here. But, you can always do it by hand. Mix the dry ingredients. With your finger, create a shallow crater in the center of the dry ingredients, add the eggs, and fold the dry ingredients into the egg yolks until it becomes a malleable, moist ball that doesn't stick to the counter.
Wrap in plastic wrap and let it rest for 30 minutes.
Step 3. Prep the sauce.
Prepare all ingredients for the sauce. Place the butter in a pan and set aside.
Step 4. Roll out the dough.
The Nona's roll it out by hand with a rolling pin, but using the pasta roller attachment on the mixer will work just fine. I use the KitchenAide version with the flat, spaghetti, and fettuccine options. Roll to desired thickness - I roll mine to a level 5. You want it thick enough to hold the weight of the filling but not so thick that the pasta overtakes the dish. The filling is the star here.
Once you've rolled the dough out in long strips, you'll take the cooled filling from the refrigerator and put large dollops of the mixture spaced an inch apart along one of the strips. Using your index finger or a pastry brush, brush a thin layer of water along the edges of the pasta and between each dollop. Place another strip of rolled-out dough over top, press the edges of each ravioli, and cut. You can use a ravioli cutter or a plain knife for a more rustic look. Repeat until all the dough and filling are used up. Hint: if you have extra pasta strips, save them for chicken soup...
Dust your raviolis with all-purpose flour and set aside to dry while the water boils.
Step 5. It all comes together.
Place a large pot of water on the stove with plenty of salt and turn the heat to high. While waiting for the pasta water to boil, place your pan on another burner. Add the butter and melt it on medium to low. Once the butter begins to foam, add the broth, wine, and zest and let it reduce by half. If your vegetable broth is salted, you won't need to add salt. Taste as you go to make sure your sauce is just barely salted. The butter will steal the show and too much salt will fight with the filling.
Once the water starts to boil, place your raviolis gently in the pasta water and boil for four minutes. After that, add them to the reduced sauce, add half of the basil and half of the Parmesan and toss the pasta to coat. Let simmer for one more minute in the sauce.
Plate and top with the remaining basil and Parmesan.
Voila! Your squash ravioli is ready. I love this meal with a glass of Chardonnay alongside. Eat when you make them for best results, or freeze in a gallon-size plastic bag after letting them partially dry on the counter for a few hours.
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