I had some leftover acorn squash in the fridge from making this recipe the other day and the urge to make homemade pasta. One thing led to another and before anyone knew it, this was being served for dinner! I hope your family enjoys it as much as mine did!
- 1 recipe for fresh pasta
- 1/2 acorn squash (about 1 cup, mashed)
- 4 tbsp real butter
- 1/4 cup pecans
- fresh sage
- pepper to taste
Roll pasta according to directions.
Stuff ravioli's with mashed acorn squash (I like to use 1 tsp filling for small ravioli, and 1 tbsp filling for large ravioli) and cut using your favourite method. I really like this ravioli stamp I found at Williams-Sonoma last year.
Boil pasta for 3-5 minutes, or until until ravioli floats to the surface of the water. Fresh pasta cooks much faster than dried pasta, so be careful not to overcook. Once pasta is finished, strain and add a small amount of butter or oil to keep the pasta from sticking together.
In a medium saucepan set to low heat, brown the butter for 5-7 minutes, or until it starts to brown. This will add a wonderful nutty dimension to the sauce.
Add in fresh sage and pecans and cook for another 2-3 minutes or until the pecans are lightly toasted.
Pour sauce over cooked ravioli. Garnish with a dash of freshly ground pepper and a few sprigs of fresh sage.