Nonna's Gluten-free Brown Butter Sage Butternut Squash Ravioli
Introduction
Welcome to Nonna's kitchen, where warm and comforting flavors come to life! In this recipe, we'll be making Nonna's famous gluten-free brown butter sage butternut squash ravioli. This dish is perfect for those looking for a delicious and satisfying gluten-free option. So put on your apron and let's get cooking!
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
- 3 large eggs
- 2 tablespoons olive oil
- 1 small butternut squash
- 4 tablespoons unsalted butter
- 8-10 fresh sage leaves
- 1/2 cup Parmesan cheese
Instructions
Step 1: Prepare the Dough
Start by making the gluten-free pasta dough. In a large mixing bowl, combine the gluten-free all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Mix until a dough forms. Knead the dough for a few minutes until it becomes smooth and elastic.
Step 2: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the two halves on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 40 minutes, or until the squash is tender and caramelized.
Step 3: Make the Filling
Once the butternut squash is roasted and cooled, scoop out the flesh and transfer it to a bowl. Mash the squash until smooth. In a separate pan, melt the butter over medium-high heat. Add the sage leaves and cook until they become crispy and the butter turns brown. Remove from heat and let it cool slightly.
Step 4: Assemble the Ravioli
Roll out the pasta dough on a lightly floured surface until it is thin and silky. Using a cookie cutter or a glass, cut out circles from the dough. Place a spoonful of the butternut squash filling on one half of each circle. Fold the dough over the filling to create a half-moon shape. Press the edges of the dough together to seal the ravioli.
Step 5: Cook and Serve
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 3-4 minutes, or until they float to the surface. Drain the ravioli and transfer them to a serving dish.
In a small saucepan, heat the brown butter and sage sauce over low heat. Pour the sauce over the ravioli and sprinkle with Parmesan cheese. Serve hot and enjoy Nonna's Gluten-free Brown Butter Sage Butternut Squash Ravioli!