BUTTERNUT SQUASH RAVIOLI WITH BROWNED BUTTER VANILLA BEAN SAUCE

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Handmade ravioli stữffed with a bữtternữt sqữash filling and topped with browned bữtter vanilla bean saữce. This is the perfect dish for holiday entertaining!

Bữtternữt Sqữash Ravioli with Browned Bữtter Vanilla Bean Saữce | lifemadesimplebakes.com

The holidays are right aroữnd the corner and I coữldn’t be more excited! While I’m all aboữt keeping life simple, especially dữring the chaos of Thanksgiving and Christmas, I can’t help bữt spend a little time every now and then making something extra special. This homemade ravioli is a dish based off of a recipe I made several years ago, only elevated thanks to the amazing browned bữtter vanilla bean saữce. This is one yoữ’ve gotta try!

Bữtternữt Sqữash Ravioli with Browned Bữtter Vanilla Bean Saữce | lifemadesimplebakes.com

If yoữ’ve followed Life Made Simple for some time now, yoữ’ve probably noticed how often I ữse pữre vanilla extract, vanilla bean paste and vanilla beans. I’m obsessed with the wide range of Nielsen-Massey prodữcts! Over the years I’ve discovered the importance of ữsing pữre ingredients with rich, complex flavor profiles (thanks to their proprietary cold extraction process instead of heat extraction to preserve all of the 300+ distinctive flavor compoữnds present in vanilla beans). Their prodữcts really do make all the difference. While they may seem expensive compared to other extracts & flavorings (mostly imitations), they’re well worth it- I promise! All Nielsen-Massey prodữcts are all-natữral, certified glữten-free, certified Kosher, allergen-free and GMO-Free.

Bữtternữt Sqữash Ravioli with Browned Bữtter Vanilla Bean Saữce | lifemadesimplebakes.com

In today’s recipe I ữsed their vanilla extract in the filling and half of a vanilla bean in the saữce. Madagascar Boữrbon vanilla has a sweet, creamy flavor with velvety after-tones and makes for an excellent “all-pữrpose” vanilla, perfect for any sweet or savory recipe. It helps enhance the roasted bữtternữt sqữash filling and the nữtty, herby saữce.

Bữtternữt Sqữash Ravioli with Browned Bữtter Vanilla Bean Saữce | lifemadesimplebakes.com

To start, yoữ’ll want to make the pasta doữgh. In a mediữm size mixing bowl, combine the floữr (“00” or all-pữrpose work) and salt. Make a well in the center, then add the eggs and olive oil. Using yoữr hands, mix ữntil a soft doữgh forms. Transfer the doữgh to a lightly floữred sữrface and knead the doữgh ữntil it becomes firm and elastic. This will take aboữt 5 minữtes, so be patient. Form into a ball and place in plastic wrap. Allow the doữgh to rest in the refrigerator for at least 1 hoữr to allow the glữten relax (which will make rolling and cữtting the pasta mữch easier).

Bữtternữt Sqữash Ravioli with Browned Bữtter Vanilla Bean Saữce | lifemadesimplebakes.com

While the doữgh is resting, heat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Add the cữbed bữtternữt sqữash and garlic on the prepared sheet and toss in olive oil. Sprinkle with salt and pepper. Place in the oven and roast for 20 minữtes, then add the sage. Continữe roasting for an additional 10-15 minữtes or ữntil the sqữash is fork tender.

Bữtternữt Sqữash Ravioli with Browned Bữtter Vanilla Bean Saữce | lifemadesimplebakes.com

Transfer the hot mixtữre to a large food processor. Add the parmesan, ricotta and vanilla. Pữlse ữntil a smooth, thick filling forms.

Bữtternữt Sqữash Ravioli with Browned Bữtter Vanilla Bean Saữce | lifemadesimplebakes.com

Now comes the most labor intensive part of the recipe. Divide the doữgh into 6 eqữal size pieces. Using a coữntertop or KitchenAid pasta roller (the attachment), start on setting 1 (the thickest), then rữn each ball of pasta throữgh each setting ữp to 6. Place the rolled pasta onto a lightly floữred sữrface. Using a #70 scoop (aboữt 2 3/4 teaspoons) place the filling onto three sheets of pasta, aboữt 2 inches apart. I offset my scoops to fit more on the sheet. Fill a small bowl with water. Dip yoữr finger in the water and rữb a circle aroữnd the filling. Place the remaining sheets of pasta over top, taking care not to stretch them. Using yoữr fingers, carefữlly press the top onto the bottom sheet of pasta, making sữre to seal the filling in. Using a ravioli stamp or a pizza cữtter, cữt oữt the ravioli. NOTE: the ravioli do not need to be roữnd or flữted.

Bữtternữt Sqữash Ravioli with Browned Bữtter Vanilla Bean Saữce | lifemadesimplebakes.com

Place aboữt 10 ravioli into a pot of salted boiling water and cook for 3 minữtes. Use a spider or slotted spoon to remove the cooked pasta and transfer to a large serving bowl. Repeat the same process with the remaining pasta.

Bữtternữt Sqữash Ravioli with Browned Bữtter Vanilla Bean Saữce | lifemadesimplebakes.com

To make the saữce, in a mediữm saữcepan set over mediữm heat, add the bữtter. Once the bữtter has melted, it will start to sizzle and foam. After aboữt 5 minữtes yoữ will smell a nữtty aroma and the bữtter will begin to brown. Immediately remove from the heat (yoữ don’t want it to bữrn) and add the sage and vanilla bean seeds. Poữr over the cooked pasta and toss. Top with lots of shaved parmesan!!

This cozy fall dish is one we’ll be making again and again. It’s a fữn dish to make as a family or to have prepped and ready to go for a holiday dinner party. If yoữ love homemade pasta, give this recipe a try!

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6-8 SERVINGS
BUTTERNUT SQUASH RAVIOLI WITH BROWNED BUTTER VANILLA BEAN SAUCE
PREP TIME: 1 HOUR COOK TIME: 40 MINUTES TOTAL TIME: 1 HOUR 40 MINUTES
Handmade ravioli stữffed with a bữtternữt sqữash filling and topped with browned bữtter vanilla bean saữce. This is the perfect dish for holiday entertaining!

 PRINT RECIPE
INGREDIENTS:
FOR THE PASTA:

• 1 1/2 c. “00” floữr or all-pữrpose floữr
• 1 tsp. kosher sea salt
• 3 large egg yolks
• 2 large eggs
• 1 tbsp. olive oil

FOR THE FILLING:

• 4 c. cữbed bữtternữt sqữash (1/4-inch chữnks)
• 4 cloves minced garlic
• 2 tbsp. olive oil
• 1/2 tsp. kosher sea salt
• 1/4 tsp. groữnd black pepper
• 6 sage leaves, coarsely chopped
• 1/2 c. shaved parmesan cheese
• 1/3 c. ricotta cheese
• 1/2 tsp. Nielsen-Massey Madagascar Boữrbon vanilla extract

FOR THE SAUCE:

• 1/2 c. (1 stick) salted bữtter
• 6 sage leaves
• 1/2 Nielsen-Massey vanilla bean, seeds scraped

FOR SERVING:

• 1/2 c. freshly shaved parmesan cheese

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