Parmesan and Butternut Squash Ravioli with Fried Sage

Name: Parmesan and Butternut Squash Ravioli with Fried Sage
Yield: Serves 4–6
Cuisine: Italy
Ingredients: 1 butternut squash, 2–2½ lb (1–1.25 kg); ½ tsp ground cloves; ½ tsp freshly ground pepper All-purpose flour for dusting; 12 oz (375 g) purchased fresh pasta sheets; 2 Tbsp extra-virgin olive oil; 24 fresh sage leaves; 1 Tbsp fresh lemon juice; ½ cup (4 oz/125 g) unsalted butter, melted; 1 tsp sea salt; ½ tsp ground cinnamon; ½ cup (2 oz/60 g) freshly grated Parmesan cheese, preferably Parmigiano-Reggiano; 1 large egg, lightly beaten; 1 tsp extra-virgin olive oil

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

Parmesan, squash, and sage form a magical combination in this classic Italian pasta. Although it is time consuming to make, the result is well worth your effort. It’s imperative that the squash be dry without a trace of liquid; otherwise, the stuffing will seep out the edges of the ravioli.

Ingredients

For the Filling

1 butternut squash, 2–2½ lb (1–1.25 kg)
1 tsp<

Europe
Italy
Main course
Vegetarian
Mediterranean
Pasta

Method

To make the filling, preheat the oven to 375°F (190°C). Cut the squash in half lengthwise and scoop out and discard the seeds and fibers. Rub the cut sides with olive oil. Place the halves, cut side down, on a rimmed baking sheet and