Made fresh butternut squash ravioli for dinner tonight with browned butter sage sauce, with toasted walnuts and papillion blue cheese on top. It was yummy. I've finally mastered making pasta, especially ravioli, and rarely ever have tough pasta anymore. YEAH!
Roasted the squash in the oven a couple of days ago with just a little salt, pepper, and some butter smeared on the foil, squash cut side down. Scraped it out and stored in the fridge until today. Took it out early this morning, mixed with a little ricotta, salt, pepper, nutmeg, and then put it in a colander to drain all day, stirring occasionally. Jeez, I cannot believe how much liquid drained out.
After it was nicely drained, tasted it again, added a little more salt/pepper, a couple of dashes of white balasamic vinegar cause it needed some acid and I didn't have any lemons earlier, microplaned a little parm in there. Tasted again and decided we were ready to go. I had made the pasta dough a few hours earlier, wrapped in plastic and stored in fridge.
Started the butter and sage cooking over low heat with salt added (we use unsalted butter), let it cook for a few and then pulled it off so the sage could infuse.
Divided the dough up and started rolling. Craig cranks while I guide. I use a tablespoon-sized ice cream scoop for the filling. Love that thing. We ended up with 34 nice-sized ravioli. So we'll cook half of them tonight and freeze the other half.
While the water finished heating to a very slow boil, put the butter/sage back on the stove, finished browning the butter, pulled the crispy sage out and put in some fresh, then pulled it off the heat and let it stand.
Cooked the ravioli, drizzled with the browned butter/sage sauce, sprinkled with the toasted walnuts, then crumbled the blue cheese over the top and served. It was great though I thought the blue cheese was a little overpowering and thought we should stick to parm. Craig thought it was great as is.
We'll post pics tomorrow. Too tired after my day today, want to go sit down and put up my feet.