Butternut Squash Ravioli With Walnut Sage Butter Sauce

Homemade Roasted Butternut Squash Ravioli with a Walnut Sage Butter and Mascarpone Sauce. These ravioli are vegetarian.



I love eating gourd in the winter. Did you know that squash is a gourd and a fruit! It's a fruit because it contains seeds. Butternut squash is also rich in phytonutrients and antioxidants. Cool, right?

Sage, commonly drunk as a tea, is good for the nerves, digestive system and for balancing estrogen levels in women.

Walnuts! Approximately 90 percent of the phenols in walnuts are found in the skin, including key phenolic acids, tannins, and flavonoids. Keep the skin on.

Thyme essential oil, which is obtained from its leaves, is often used as a natural cough remedy.



A little piece of thyme was left on my chopping board when I was rolling out the pasta dough and it's now part of a ravioli. I think it adds some charm to the pasta!

Ingredients for ravioli filling:

- 1 whole large butternut squash
- 6 sprigs fresh thyme, leaves removed from stems
- 1/4 cup mascarpone
- pinch of salt

Ingredients for the pasta: See recipe for Ravioli Pasta

1 1/2 cups Farina di Semolina flour
1 1/2 cups all purpose flour
6 large free range eggs
1 pinch of Salt

Ingredients for the Sage Walnut Sauce:

- 5 fresh sage leaves
- handful walnuts
- tablespoon of raw, organic, or grass-fed butter
- spoonful of mascarpone



I left the skin on the butternut squash to add more fiber. You can peel the it off first, then cut squash into slices. Remove the seeds after you slice the squash.

Place the squash slices on a cookie sheet and roast for one hour. I put a little olive oil on squash to prevent it from sicking to the foil.



These are ready for mashing. Add a little salt and mash away. The skin is a little tough. If you left the skin on the squash,  you might need to cut it up before mashing.  At this point you can eat them right out of the oven - butternut squash baked fries!



Add 1/4 cup mascarpone, minced thyme and mashed butternut squash in a bowl



Add a dollop of mix on your fresh ravioli pasta. With water wet the edge of this circle, then place another circle on top and squeeze edges together.



To finish off the ravioli, use a fork to press the edges together.  Finished Ravioli! Let them rest for about 30 minutes before boiling.



Now it's time to make the sauce. Add minced sage, chopped walnuts and butter to a small fry pan and cook on low-medium heat for 1 minute. Do not let the butter burn.



Add a dollop or about a spoonful of mascarpone and stir for another minute.



After boiling the ravioli for 2.5 minutes (al dente) 3.5 well done, remove from water. Mix sauce and ravioli together and eat!



Buon appetito! 

Chard & Crimini Mushroom Ravioli in Butter Walnut Sage Sauce Homemade Pasta

I've always wanted to make my own ravioli and my own filling, however always heard it was a labor intensive process and required lots of pasta making tools. I have to be honest, it was a lot of work. This is not a 'fast' food and it will take a few hours from start to finish. The most time consuming part of making ravioli is the assembly. Yikes! Make sure you have wine! The good news is ravioli making wasn't as difficult as I always imagined. Give it a try on a rainy afternoon. Call over some friends and open a bottle of wine!



Tools?! I have a wood chopping board, a really nice rolling pin, fork and a glass. That's about all you really need to make ravioli. William-Sanoma has a lot of amazing tools for pasta making, but I'm a fan of my 'free' tools.



Ingredients for the ravioli:

2 tbsp olive oil
3 cloves garlic, minced or grated
1/2 lb. crimini mushrooms, minced
1/2 small onion, minced
8 sprigs fresh thyme, leaves removed from stems
8 large leaves swiss chard, trimmed from stems
1/2 cup mascarpone
1/2 cup Parmesan, grated




Ingredients for the pasta:

1 1/2 cups Farina di Semolina flour
1 1/2 cups all purpose flour
6 large free range eggs
1 tablespoon Salt




Ingredients for the Sage Walnut Sauce:

Handful Walnuts - chopped
Tablespoon or more minced sage
Butter



Start with the dough.
In a big bowl mix the dry flour first. Make a volcano or a well in the flour for the eggs.

Ravioli Maker (Google Affiliate Ad)



Add all six eggs and knead with your hands until you have proper dough. The mix will stick to your hands at first, but keep kneading.



Once completely kneaded, make a ball

Eppicotispai Ravioli Triangle Stamp (Google Affiliate Ad)



Cut dough into fours and cover with a damp cloth or kitchen towel. Let it sit for one hour.



While the dough is resting, start on your filling. Chop everything and measure out all the ingredients.



In a 12 inch fry pan add olive oil, onions, garlic, and thyme. Cook on medium heat for about 4 minutes.

All-Clad Stainless Steel Skillet with Lid, 12" (Google Affiliate Ad) 



Next add the mushrooms and continue to stir. If needed, add more olive oil and cook for about 4 to 5 more minutes.



Your kitchen is now smelling really good!



Add the minced rainbow chard and continue to stir for another 5 minutes.



Turn the heat off and add the 1/2 cup mascarpone and 1/2 cup Parmesan. The fry pan should still be very warm and will melt the cheese without burning it. Let it sit for 10 minutes or more to cool.

All-Clad Stainless Steel Skillet with Lid, 12" (Google Affiliate Ad)




Time to roll it out! Use a bunch of flour on your chopping board so the dough will not stick. With the rolling pin, roll it out!



I used a glass to cut my ravioli and I believe it worked very well. After I cut the circles, I re-knead and rolled out the leftover dough to cut more circles.



Take a circle and fill it with the chard, mushroom, thyme stuffing. With water wet the edge of this circle.



Cover with a second circle and pinch edges together.



With a fork, press the edges together. This extra step is not necessary, but it looks pretty.



Place finished ravioli on parchment paper and let rest for an hour or less.



Bring water, salt and olive oil to a hard boil and add ravioli. I had one or two stick to the bottom of the pot. To avoid this, stir for the first 20 seconds.

Cook for 2.5 minutes for al dente or 3.5 for well done pasta. I like al dente so I cook 2.5 minutes.

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On low to med heat saute butter, sage and chopped walnuts for 2 minutes. BAM!



Eat!



I did use this for a batch of ravioli. It's a ravioli press.



Layer of pasta, filling and another layer of pasta dough.



With a rolling pin, roll over the press until you see the metal design.



Here are the pressed ravioli. I like them, but it was very difficult to get the ravioli away from the press. I ended up breaking a few. Next time I'll just use the glass!



I love these mushrooms! Crimini are the best!

Sur La Table Marble Rolling Pin with Handles (Google Affiliate Ad)



Fresh Thyme!





YUM



Last! Freezing fresh, uncooked ravioli. YES! Please do. Do not let the ravioli touch. They keep for a very long time. If cooking a frozen ravioli, cook for 5 minutes.

How To Make Ravioli Pasta Dough

Tools?! I have a wood chopping board, a really nice rolling pin, fork and a glass. That's all you really need to make ravioli. William-Sanoma has a lot of amazing tools for pasta making, but I'm a fan of my 'free' tools.



In a big bowl mix the dry flour first. Make a volcano or a well in the flour for the eggs.



Add all six eggs and knead with your hands until you have proper dough. The mix will stick to your hands at first, but keep kneading.  You can always add a little flour if it's too wet.



Once completely kneaded, make a ball with the dough and cover with a damp kitchen towel for about an hour or less.



Cut dough into fours and roll it out!



I used a glass to cut my ravioli and I believe it worked very well.



After I cut the circles, I re-knead and roll out the leftover dough to cut more circles.




A dollop of mix on your fresh ravioli pasta. With water wet the edge of this circle, then place another circle on top and squeeze edges together. To finish off the ravioli, use a fork to press the edges together.



Finished Ravioli! Let them rest for about 30 minutes before boiling.