Prosciutto and Butternut Squash Ravioli with Brown Butter Cream Sauce

I am still trying to define my ‘cooking style.’  Is it classic and French?  No.  Is it modern and experimental?  I don’t think so… all I know is that I tend to gravitate toward balanced meals that give a sense of elegance and, hopefully, approachable sophistication.  I was thinking about this as I constructed these ravioli.  To me, ravioli aren’t especially fancy.  I mean, I ate pounds of the frozen, three-cheese variety growing up.  So, to that end, they offer a sense of familiarity and comfort.  But while rolling out the dough, mixing the filling and cutting the squares, it became a ‘special’ meal.  You have a real sense of the pasta, the heart and soul of this dish.  Your hands press the dough together, sealing in the filling of sweet butternut squash and salty prosciutto.  I was proud of this dinner when we sat down at the table.  It took some time to prepare, but that allowed me an opportunity to reflect; on childhood dinners, slurping ravioli drenched in tomato sauce with my brother and sister; on learning to make my own pasta dough for the first time.  So it seems like this dish makes perfect sense.  It is elevated and layered with beautiful flavors, yet provides a sense of home and nostalgia that are necessary components for any memorable meal.  I think I like where my ‘cooking style’ is headed… a place all my own, where everyone is welcome and is made to feel very, very special.

I start with the filling.  Obviously, this part is where the playfulness begins.  Combine whatever ingredients you please!  Tonight I am working with four oz. prosciutto (about 6 slices, thinly sliced, and chopped), one bunch fresh basil leaves chopped, one cup whole milk ricotta cheese and one cup butternut squash puree.  You can find the butternut squash puree canned at the grocery, or make your own with my recipe – butternut squash puree.

Combine everything and add one half cup freshly grated parmesan cheese.  Season to taste with kosher salt and pepper.  Mix to combine.

Now it’s time for the pasta.  I made my own pasta dough but you can always buy fresh pasta sheets at nicer groceries or specialty food stores (my favorite in Louisville is Lotsa Pasta).  You can also buy wonton wrapers as a great and easy substitute.  If you choose to make your own, find my recipe for fresh pasta dough here – pasta dough.

Lay the sheets of dough out and make sure the edges are even.  Take one tbs of the filling and line it up on one sheet of the dough.  These sheets made eight ravioli.  You may have to eye-ball it but just make sure they aren’t too crowded.  You will need room to press the dough together in the middle and on the sides.

Next, take a pastry brush (or your fingers) and brush a bit of water on all sides of the dough and down the middle.  Then run the brush over the entire surface of the second sheet of dough.  This will allow the pasta to stick together.

Take the second sheet of dough and place it onto of the ravioli filling, water-side down.  Press the edges together and gently form the squares, making sure the dough adheres at all sides and does not break.

I picked up this handy little pastry cutter at Williams-Sonoma but you can definitely just trim off the edges.  The ridges add a little something but are purely cosmetic.  I promise it will taste just as good with a flat edge!  Just make sure the dough is well sealed – you don’t want that delicious filling seeping out while they cook!

Bring a large pot of water to a boil.  While the water is heating up, start on the sauce.  For this particular combo I wanted a sauce that wouldn’t overpower the filling.  Now, please don’t be alarmed but this sauce has a lot of butter in it.  But you don’t need very much on the pasta – just a few warm spoonfuls drizzled over the top.  Begin by browning four tbs of unsalted butter.  Melt over medium heat, stirring frequently, for three minutes.

You will see the butter turn a beautiful brown color.  Keep a close eye – that can turn to an ugly shade of ‘burnt’ very quickly.  Add one third cup low sodium chicken broth.  Stir to combine and bring to a boil.  Allow to reduce a bit.

Once reduced, lower the heat and add one quarter cup of heavy cream, a nice pinch of kosher salt, and fresh cracked black pepper.  Stir and allow to blend for two to three minutes.  Make sure the cream doesn’t boil and scald.  Taste for seasoning.

Once the pasta water is at a boil, add a generous palmful of salt and drop the ravioli in, carefully, one at a time.  You want the water to be at a quick simmer but not at a rolling boil as this could cause the pasta sheets to separate and the filling to break out.  Cook for three minutes.  Remove with a hand strainer, and plate.

Top with the warm butter sauce, a sprinkling of parmesan cheese and chopped basil.  Serve immediately.

So here we are.  A far cry from the frozen, pre-packaged ravioli of my childhood but heartwarming nonetheless.  I liked this dinner.  If this is my culinary style then I plan to embrace it.  I’m excited to see where it takes me and I hope you will join me along the way.  You are always welcome.

Continue reading for the ingredient list and step-by-step directions:

Serves Two

Ravioli:

• four oz. prosciutto (about 6 slices, thinly sliced, and chopped)
• one bunch fresh basil leaves chopped
• one cup whole milk ricotta cheese
• one cup butternut squash puree
• one half cup freshly grated parmesan cheese
• one tsp kosher salt
• one tsp freshly ground black pepper
• four sheets fresh pasta dough, store bought or fresh made (wonton wrappers are another substitution)

• four tbs unsalted butter
• one third cup low sodium chicken stock
• one quarter cup heavy cream
• one quarter tsp kosher salt
• one quarter tsp fresh ground black pepper