Butternut Squash Filled Ravioli with Sage Butter
I made my first ravioli when I was around ten years old. We didn't use machines or molds. There were no fancy cutters. Handmaking pasta was how my Grandmother learned and what she passed along to my sisters and me. Her pasta was perfect. It was so consistent; it could have been machine-made. Mine, not so much, but I got better over the years, especially when I bought machines, molds, and fancy cutters!
This recipe has a simple butternut squash filling that is made marvelous with the addition of Amaretti cookies. I loved serving it in the restaurant. The almond flavor of the cookies is just prevalent enough to make people wonder what it is. They can rarely identify it.
Sage butter is simply delicious. The perfection in using it with this ravioli is it compliments it beautifully with saltiness and earthiness at the same time. A sprinkling of cheese finishes things off nicely. The dish is light and rich at the same time.
Ravioli freezes perfectly. Freeze, uncovered, on a sheet pan and store them in a covered container in layers separated with parchment paper. Use the ravioli as needed; boil in salted water. They will take slightly longer than cooking fresh. I know that this seems like a "special occasion" dish, but if you have the ravioli on-hand you can have them any day of the week!