Butternut Squash Ravioli With Mushrooms And Brown Butter

Try making a single, large raviolo. There's something super classy about it. Recipe makes 16 ravioli 1 3-3.5 Pound Butternut Squash 6-8 Ounces Shiitake Mushrooms, Stems removed and thinly sliced 5 Tablespoons Fresh Sage, Finely Chopped 1/2 Teaspoon Ground Cinnamon 3 Tablespoons Brown Sugar 3 Tablespoons Heavy Cream 4 Fresh Pasta Sheets, 5"x10" (You can also use wonton wrappers) 1 Tablespoon Extra Virgin Olive Oil 1 Stick Butter, Unsalted 1 Small Wedge of Parmesan Cheese Kosher Salt Black Pepper Preheat oven to 400 degrees. Cut both ends off a butternut squash, then cut the squash in half crosswise separating the bulb end from the neck. Stand each half upright on the flat edge and cut in half again down the middle. Set on a sheet pan drizzled with olive oil, cut side down. Place squash in the oven and roast for 35-50 minutes until the flesh side pierces easily with a fork. While squash cooks, slice mushrooms and roughly chop sage. Once squash is cooked, remove from oven and let cool until easy to handle, about 10 minutes. Use a spoon to scoop the seeds out of the squash. Discard seeds, then scoop the flesh into the bowl of a food processor fitted with the blade attachment. Add the brown sugar, ground cinnamon and heavy cream and season with salt and pepper and puree until mixture is thick and smooth. You can do this part a day ahead of time. Lay the ravioli sheets on a clean work surface dusted lightly with flour. Scoop about 1 tablespoon of the squash filling onto the bottom half of the sheet, spacing each scoop about 2.5 inches apart. Fold the top half up and over the filling gently press around each mound of filling to press the two sheets of dough together. Be sure to press any air bubbles out. The dough should hug the filling snuggly. Use a sharp knife or a ravioli wheel to cut the sheet into four 2.5"x2.5" squares. You can also use a 2.5" round cutter to cut raviolis into rounds instead of squares. Repeat with all the pasta sheets. You should get 16 total ravioli. Lay ravioli on a sheet pan lined with parchment paper. Do not stack ravioli on top of each other or they may stick. If you need to start a new layer, place a fresh sheet of parchment paper in between. Fill a large pot 2/3 high with water. Set over high heat and bring to a boil. Heat a medium saute pan over medium heat. Add 1 tablespoon of olive oil. Once warm, add mushrooms, season with salt and pepper and cook until softened, about 5-7 minutes. Stir often to prevent sticking. Transfer mushrooms to a clean plate. Use the same pan you used for the mushrooms to make the brown butter. Set over medium-low heat and add 1 stick of butter. Let butter melt slowly, then let it continue to cook until it begins to toast. As it toasts it will become fragrant and you will notice a nutty smell. If you turn heat up too high, butter will burn, so work slowly. Once butter is toasted, stir in mushrooms and chopped sage. Season with salt and pepper. Remove from heat, but keep in a warm spot. Once water is boiling, season generously with salt. Carefully add the ravioli to the pot, working in batches if necessary. Cook until tender and edges are floppy, about 1-2 minutes each. If water is boiling too aggressively, lower heat. You do not want ravioli to burst open. Use a slotted spoon to lift the ravioli out of the water. Blot on paper towel to remove some excess moisture then set on dinner plates. Drizzle with brown butter, shiitake and sage sauce. Use a peeler to shave large pieces of Parmesan over the top of each plate of ravioli. Serve warm and enjoy!