I have made this dish two different ways. Both with Sage Butter as it says in the title and also with a Hot Tomato and Onion Salsa. Below you will find the recipe with Sage Butter and below that is the recipe and instructions for the Tomato and Onion Salsa. Use either one you wish. When your ravioli is cooked just top it with your choice of topping.
Filling
4 c Fresh pumkin or butternut squash, peeled and cubed
6 Tbsp Olive oil
1/2 c Finely chopped red onion
1/2 c Ricotta cheese
1 Beaten egg yolk
1/4 c Grated Parmesan
1 tsp Grated nutmeg
2 Tbsp Chopped Basil (or 1 tbsp dry basil)
Pasta
1 quantity fresh pasta dough
Rolled out to 1/8 inch thick sheets, keep moist
Sage Butter
2 sticks butter
1/2 C sage leaves
Make the Filling
put pumkin in shallow roasting pan with 3 Tbsp oil
season well with salt and pepper and bake in oven @ 375f for 40 minutes or until soft
In a small skillet gently cook onion in remaining olive oil only till tender, Drain.
In a bowl mash pumpkin with onion. Leave to cool
When cool, crumble in ricotta, mix in egg yolk, Parmesan, nutmeg and basil, whisk with fork or wire whisk till well mixed. Season to taste and set aside.
Make pasta and roll into long sheets about 6 inchs wide.
Fill Ravioli
If you have a ravioli form and wish to use it fill each well with about 1 teaspoon of filling.
I prefer to form ravioli individually
To form ravioli lay out pasta sheet and starting at about one inch from end of sheet place a well rounded tsp about 1 inch from one side of pasta sheet at with about 1 1/2 inch space between each spoonful continue till you get to opposite edge once more leaving at least an inch of pasta sheet.
Gently fold opposite side of sheet over filling and gently press down between mounds with fingers.
Cut raviolis with pastry wheel of knife.
On a floured surface using a fork, press edges of around fillling to seal ravioli.
Place on cookie sheet and store in freezer till ready to cook
Cook Ravioli in boiling salted water for about five minutes, remove to serving platter with slotted spoon.
Make Sage Butter
Melt butter slowly with sage leaves and leave to infuse for at least 5 minutes. Pour over ravioli, serve.
OR
4 c Fresh pumkin or butternut squash, peeled and cubed
6 Tbsp Olive oil
1/2 c Finely chopped red onion
1/2 c Ricotta cheese
1 Beaten egg yolk
1/4 c Grated Parmesan
1 tsp Grated nutmeg
2 Tbsp Chopped Basil (or 1 tbsp dry basil)
Pasta
1 quantity fresh pasta dough
Rolled out to 1/8 inch thick sheets, keep moist
Sage Butter
2 sticks butter
1/2 C sage leaves
Make the Filling
put pumkin in shallow roasting pan with 3 Tbsp oil
season well with salt and pepper and bake in oven @ 375f for 40 minutes or until soft
In a small skillet gently cook onion in remaining olive oil only till tender, Drain.
In a bowl mash pumpkin with onion. Leave to cool
When cool, crumble in ricotta, mix in egg yolk, Parmesan, nutmeg and basil, whisk with fork or wire whisk till well mixed. Season to taste and set aside.
Make pasta and roll into long sheets about 6 inchs wide.
Fill Ravioli
If you have a ravioli form and wish to use it fill each well with about 1 teaspoon of filling.
I prefer to form ravioli individually
To form ravioli lay out pasta sheet and starting at about one inch from end of sheet place a well rounded tsp about 1 inch from one side of pasta sheet at with about 1 1/2 inch space between each spoonful continue till you get to opposite edge once more leaving at least an inch of pasta sheet.
Gently fold opposite side of sheet over filling and gently press down between mounds with fingers.
Cut raviolis with pastry wheel of knife.
On a floured surface using a fork, press edges of around fillling to seal ravioli.
Place on cookie sheet and store in freezer till ready to cook
Cook Ravioli in boiling salted water for about five minutes, remove to serving platter with slotted spoon.
Make Sage Butter
Melt butter slowly with sage leaves and leave to infuse for at least 5 minutes. Pour over ravioli, serve.
OR
Tomato and Onion Salsa
1/4 cup Olive Oil
1 Lg Clove Garlic (chopped)
1 cup of fresh ripe tomato cut into cubes
1/2 cup sweet onion diced
1 Tbsp chopped fresh basil
1 Tbsp capers (optional)
Lightly Brown Garlic in Olive Oil
Add onion and toss till coated with oil
Add tomato and basil, saute till warm, add capers and toss well
Cook Ravioli in boiling salted water for about five minutes, remove to serving platter with slotted spoon.
Top with Salsa and serve
1/4 cup Olive Oil
1 Lg Clove Garlic (chopped)
1 cup of fresh ripe tomato cut into cubes
1/2 cup sweet onion diced
1 Tbsp chopped fresh basil
1 Tbsp capers (optional)
Lightly Brown Garlic in Olive Oil
Add onion and toss till coated with oil
Add tomato and basil, saute till warm, add capers and toss well
Cook Ravioli in boiling salted water for about five minutes, remove to serving platter with slotted spoon.
Top with Salsa and serve
Serves 6
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