Frank's Recipes! Roasted Butternut Squash Ravioli with Sage, Hazelnut and Brown Butter Sauce

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Roasted Butternut Squash Ravioli with Sage, Hazelnut and Brown Butter Sauce

Serving Size : 4

Ravioli:
2 butternut squash, halved and seeded
1 Pinch cinnamon
1 Pinch nutmeg
1 tablespoon finely chopped orange zest
2 teaspoons chipotle puree
1/4 cup finely chopped parsley
1/4 cup finely grated Parmesan cheese
Salt and freshly ground pepper
4 sheets pasta dough, 12-14" long by 4" wide
2 eggs mixed with 2 tbsps. water
Chopped chives

Preheat oven to 450 degrees F. Place squash on a baking sheet and roast until soft. Scoop out flesh and run though a food mill. Place the puree into a medium saucepan and cook over low heat until almost dry. Add the remaining ingredients and season with salt and pepper to taste. Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well. Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain, plate and spoon butter sauce over and garnish with finely chopped chives.

Brown Butter Sauce:
2 sticks unsalted butter
1/4 cup coarsely ground hazelnuts
1/4 cup heavy cream
8 sage leaves, chiffonade
Salt and freshly ground pepper

Melt butter in a medium saute pan over medium high heat. Add hazelnuts and cook until the hazelnuts are golden brown. Add the heavy cream and cook for 1 minute. Add the sage and season with salt and pepper, to taste.

Yield: 4 servings