One of the most wonderful things for me about being a girl is having good girlfriends (right up there with being able to paint your nails neon green if you feel like it). People always told me that girlfriends were important, and I’ve learned that to be absolutely true. I’m lucky enough to still have friends that I made when I was five years old.
When I was in kindergarten I called my grandma on the phone and told her, “Grandma, I have a friend”. Up until that point I had friends because we both liked to play on the monkey bars, or we both liked the book The Very Hungry Caterpillar. But this “friend” that I told my Grandma about was the first person I intentionally chose because I liked her, and she liked me. I’m happy to say that Melissa and I are still best friends, 20 years later.
Melissa came over the other night to make homemade pasta. It was my first experience making pasta from scratch, and Melissa isn’t exactly a seasoned chef (she is really good at putting peanut butter and chocolate chips on a English muffin though!)
Two bottles of wine deep, Melissa and I successfully made two types of freaking DELICIOUS pasta: roasted butternut squash ravioli and spaghetti Bolognese. We reflected on the days as 10 year old girls, making concoctions of flour and water and just hoping it would turn into something… and now we were preparing a gourmet pasta dinner. I am a firm believer in that life isn’t as much about what you do; it’s about whom you do it with. And Melissa has added so much joy and comfort to my life so far.
I will admit that it took a ridiculously long time from start to finish to make the ravioli. So, in order to save some time (without sacrificing flavor) I have altered the recipe a bit and used store bought won ton wrappers for the pasta part of the roasted butternut squash ravioli. That might sound odd, but they turned out so, so tasty and it makes it a much friendlier recipe.
Butternut Squash Ravioli with Brown Butter Sage Sauce
Serves: 4 Prep Time: 45-50 minutes Cook Time: 7-10
How you will do it:
- Heat oven at 400 degrees
- Peel, seed, and cube butternut squash if you haven’t already done so.
- Lay squash in a single layer on a cookie sheet. Toss with 1-tablespoon olive oil and sprinkle with salt and fresh cracked pepper.
- Broil for 30 minutes, or until squash is completely tender.
- Let cool a bit and then place in a blender or food processor and puree until completely smooth.
- In a large sauté pan, over medium heat, melt 1 tablespoon of butter
- Add the shallots and sauté for 1 minute. Add squash puree and cook until the mixture is slightly thickened, about 2 minutes. Season with salt and pepper
- Stir in the cream and continue to cook for 2 minutes. Remove from heat and stir in 3 tablespoons cheese and nutmeg. Season with salt and pepper.
- Cool completely.
10. Place a small dollop (one full teaspoon about) of puree in the middle of a wonton wrapper (I used two sheets of wonton wrapper to make for a heartier pasta)
11. Wet edges of wonton paper (by dipping your index finger in a cup of water and going around the edges) and place another wrapper on top. Press and seal edges together. Make sure the filling isn’t exploding out the sides. Repeat until you’ve used the entire filling.
12. Gently place raviolis in a large pot of boiling, salted, water. They are done when they all float to the top.
How you will make the sauce:
- Place one stick of butter in a large sauté pan over low heat. Allow butter to melt, making sure the butter does not burn or smoke.
- Add sage to the butter and continue to cook until the butter begins to brown a bit.
- Pour over strained ravioli and sprinkle with cheese.