I won’t lie, this recipe takes a lot of work and patience.
But it is also a wonderful way to enjoy fall. Squash and sage, wrapped in warm pasta…with a hint of contrasting texture from the crunchy walnut…perfect on a cool evening. Roasting the squash is necessary in order to puree it, but it also adds some depth to the flavour.
So plan ahead, and let the anticipation grow as the smell of the roasting butternut squash and sage fills the kitchen, and the pasta comes together, and the ravioli takes shape.
It will be worth it.
1/2 medium butternut squash, peeled and cubed
mozzarella cheese, sliced thinly and then cubed
walnuts, chopped finely
1 recipe pasta, made with white whole wheat flour
Servings: approximately 4
Heat oven to 450oF. Toss cubed butternut squash in olive oil, a generous amount of sage, and a little salt. Spread on a baking sheet, and cover with aluminum foil. Roast in oven for approximately 30 minutes, or until squash is very tender. Remove from oven, and place in food processor and puree. Start a large pot of boiling water. Prepare pasta dough and lay the flattened pasta sheet on a floured surface. Use a pizza cutter to cut the pasta into 2” squares. Spoon approximately 1/2 tsp of squash puree into the center of half of the pasta squares. Add a tiny bit of cheese and walnut to each pasta square with squash puree. gently brush the edges of the pasta squares with water and press an empty pasta square over top of a square with squash. Drop into boiling water, and leave for 2-4 minutes, until pasta floats. Remove with slotted spoon, and enjoy!