Squash Ravioli with Sage Sauce

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Ingredients

Pasta Dough:
1/2 Pound all-purpose flour
4 Egg yolks
1 Tablespoon olive oil
1 Teaspoon salt
1 Whole egg
*Water may be added if necessary

Winter Squash Filling:
1 Large butternut squash,halved
1 Egg beaten
1/2 Cup finely chopped hazelnuts
1/4 Cup bread crumbs
1/4 Cup grated cheese
Salt, pepper, and nutmeg to taste

Sage Butter Sauce:
1/2 Cup white wine vinegar
1/2 Cup white wine
2 Minced shallots
1 1/2 Sticks chilled unsalted butter, diced
2 Tablespoons minced sage
Salt and pepper to taste

**If you don’t want to make fresh pasta, substitute the pasta with Fresh Won Ton Skins. (Your prep & cooking time shortens by 2/3)

Preparation

1. Process first 4 ingredients in food processor for 20 seconds. Wrap dough and let rest 1 hour.

2. Bake squash in oven on lightly watered baking sheet, about 45 minutes until soft. Let cool and remove skin. Add with the rest of the ingredients to food processor and mix until smooth, yet thick.

To Roll and Fill Pasta:
1. Divide the dough in two. Roll each piece through pasta machine all the way through the 7th setting. Lay out the sheet of pasta out on lightly floured surface. Spoon a dollop of filling along sheet of pasta. Egg glaze the edges and in between the filling. Lay a second sheet on top and press around filling to remove air bubbles. Cut into large squares. Lay on floured tray until ready to cook.

2. Simmer in boiling salted water until pasta rises to the top.

3. Combine the first three ingredients of the butter sauce in a small saucepan. Simmer until all but 2 tablespoons of liquid has been reduced. Whisk in butter bit by bit. Add herbs and season. Add cooked raviolis and gently coat with sauce.