This recipe originated in the kitchen of Panzanella, the co-op’s restaurant from 2000 to 2011.
Dough:
Feel free to use any recipe for fresh pasta dough, but make sure the dough is soft enough to work and will seal up easily. As an easy but more delicate substitute, try using wonton wrappers. Just follow the directions on the package for dumplings, and cook as you would the ravioli.
Ravioli Filling:
- 2 whole butternut squash, halved & roasted, cut side down; scoop out the flesh, puree by pushing through a sieve, then squeeze tightly in a towel to remove most of the excess water. The squash puree should be pretty dry when you finish.
- 1 cup Ricotta cheese
- approx. 2 Tbsp fresh thyme
- salt and pepper
Brown Butter Sauce:
- 4 Tbsp of butter
- 1 minced shallot
- 2 cloves garlic (sliced thin)
- 1 tsp fresh sage, chopped
- pinch of nutmeg
- ¼ lemon
- Parmesan cheese (as much as you like)
- spinach (1 cup picked)
Directions:
Make the filling: Mix together the squash puree, ricotta, thyme and seasoning; taste for flavor and season with salt and pepper.
Cut pasta in 4×4 squares and fill with a rounded teaspoon of filling. Fold over the pasta dough, leaving enough room around the edge to seal. (A spray bottle of water is helpful here to lightly spray the edge and help seal.) Crimp with a fork.
You will need 5 to 6 cups of lightly salted boiling water for the ravioli. With all ingredients at hand, the brown butter sauce only takes two minutes to prepare. Throw your ravioli into the boiling water as you begin the sauce. When the ravioli float, they are essentially ready and can be put right into the butter.
Brown the butter: You will need a medium hot pan. Once the pan is hot, add the butter. It should sizzle immediately, slightly. When the butter is light brown (toasty), add shallots and garlic. Let cook for about 30 seconds, and then add the lemon juice. The acid of the lemon juice will arrest the browning (if the butter begins to turn too brown, you can add the lemon juice earlier.) Add sage, nutmeg and season. At this point you’re ready to add the pasta.
Last, add the spinach and Parmesan cheese and toss briefly.
Makes about 20 ravioli.