AuthorildavideThis is a lovely fall and winter dish inspired by the holiday season. The toasted walnuts are wonderful and pureed in the filling.
Take ½ cup of toasted walnuts and puree in food processor into a paste and reserve the other ½ cup for sauce. Leave walnut puree in food processor.
Heat oven to 375° and seed and season butternut squash with salt, pepper and olive oil then place face down on baking sheet for 4o minutes or until soft then cool. Scoop out squash meat into the food processor with the puree. Add cheeses, butter nutmeg salt and pepper and blend until mixed. Fill pastry bag.
Roll out pasta to the thinnest setting on the pasta machine and cut into 4 inch squares placing them in a row on a long table brush each one with egg and water mix. Pipe or spoon a large tablespoon of filling into the center of pas- ta and place a sheet on top pushing the air out around the mound of filling. Then crimp with edge of a fork the old fashioned way and place on to a lightly floured surface such as a cookie sheet pan, you can start with 12. Heat up a large pot of boiling water.
To start the sauce heat the cream in a large sauté pan over high heat until it starts to rise then add butter, nuts, sage, salt and nutmeg and start to stir or swirl the pan to mix all ingredients.
Meanwhile place raviolis in boing water for 3 to 4 minutes or until they float then strain and lace raviolis in sauce “this will help thicken the sauce as well. Divide 3 raviolis onto 4 plates spooning sauce over and walnuts over them add a little grated parmesan and serve!
Ingredients
Directions
Take ½ cup of toasted walnuts and puree in food processor into a paste and reserve the other ½ cup for sauce. Leave walnut puree in food processor.
Heat oven to 375° and seed and season butternut squash with salt, pepper and olive oil then place face down on baking sheet for 4o minutes or until soft then cool. Scoop out squash meat into the food processor with the puree. Add cheeses, butter nutmeg salt and pepper and blend until mixed. Fill pastry bag.
Roll out pasta to the thinnest setting on the pasta machine and cut into 4 inch squares placing them in a row on a long table brush each one with egg and water mix. Pipe or spoon a large tablespoon of filling into the center of pas- ta and place a sheet on top pushing the air out around the mound of filling. Then crimp with edge of a fork the old fashioned way and place on to a lightly floured surface such as a cookie sheet pan, you can start with 12. Heat up a large pot of boiling water.
To start the sauce heat the cream in a large sauté pan over high heat until it starts to rise then add butter, nuts, sage, salt and nutmeg and start to stir or swirl the pan to mix all ingredients.
Meanwhile place raviolis in boing water for 3 to 4 minutes or until they float then strain and lace raviolis in sauce “this will help thicken the sauce as well. Divide 3 raviolis onto 4 plates spooning sauce over and walnuts over them add a little grated parmesan and serve!