Sage Pesto Ravioli with Brown Butter

Sage and Brown Butter Ravioli with Butternut Squash Recipe from Ginger and Baker

By Logan Mason, Sous Chef, The Cache at Ginger and Baker.

Sage and nutmeg, pumpkins and cinnamon. Once the leaves start turning outside, the kitchen turns to fall inside! My family and I grew up in Southern California and the day after Halloween we would all grab our pumpkins, fall veggies and spices and meet at my parents’ house for the weekend.

Yard games were started while the smokers and ovens fired up! Some years we would roast a prime rib, others we smoked chickens and braised short ribs, but every year we roasted pumpkins and rolled homemade pasta. Children or adults, big or small, everyone could get their hands sticky.

A warm house filled with family creating food is the perfect way to start the holidays. This is one of the many Mason recipes we have enjoyed over the years.

Sage Pesto and Brown Butter Ravioli Recipe from Ginger and Baker

Pasta Dough

  • 2 cups durum flour
  • 6 egg yolks
  • 1 egg
  • 1 oz. olive oil
  • 1 cup water
  • 1 tsp. kosher salt

Sage Pesto

  • 2 oz. fresh sage leaves
  • ½ cup grated parmesan
  • 2 cloves garlic
  • 1 oz. walnuts
  • 4 oz. olive oil
  • 1 Tbsp. kosher salt
  • ½ Tbsp. pepper

Ravioli Filling

  • ½ cup ricotta
  • ½ cup mascarpone 
  • 1 cup sage pesto 
  • 1 tsp. nutmeg
  • ½ tsp. cinnamon
  • 1 Tbsp. kosher salt
  • ½ Tbsp. pepper

Brown Butter Sauce

  • 8 oz. butter
  • 1 oz.  chopped sage leaves
  • 1 butternut squash, peeled, roasted and diced, for serving

Combine all pasta ingredients together. Knead dough, wrap tightly, refrigerate and allow to rest overnight. Finely dice and combine all ingredients for sage pesto. Combine all ingredients for ravioli filling, including sage pesto, and put it in a piping bag. Refrigerate overnight

The following day, peel and dice the butternut squash. Toss in a bit of olive oil, salt and pepper. Bake at 350F for 15 minutes.
While squash is roasting, roll out pasta dough with wooden roller, or to a #6 setting if you have a Kitchen Aid pasta roller attachment. Cut out 1.5-inch circles with circle cutter or cut into 1.5-inch squares. Brush the outer rim of every other circle with egg wash.
Pipe 1 oz. of ravioli filling onto the circles with egg wash. Place the circles without egg wash onto those with filling, sealing the edges.
Bring a pot of salted water to boil and cook ravioli for 5-7 minutes. Once cooked, remove, drain, toss in olive oil, and place on a warm serving plate.
Heat butter in a small pot over low heat until it starts to brown. Remove from heat and stir in sage. Drizzle over pasta and squash and enjoy!

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