Roasted Butternut Squash Ravioli with Goat Cheese, Toasted Pine Nuts and a Sage Brown Butter Sauce

Every Christmas it's safe to say that I am going to rack in a bunch of cooking loot. This year was the year of pasta. When I returned home from Rome last year, I vowed to never cook dried pasta again. This has been tough to do for the last year because I didn't have the attachments for my KitchenAid mixer. Well I guess I let everyone know about my homemade pasta ambition because this Christmas I received two sets!

New Year's Eve was spent in Napa with my sister and her husband and my boyfriend, Drew. We cooked up a 4 course dinner and I debuted my first pasta dish. For a first attempt, I am pretty proud of myself. They may not be cut in perfect shapes, they may have been a tad undercooked but they still tasted delicious. Needless to say, this will be the first of many raviolis and other pasta dishes to come!

Roasted Butternut Squash Ravioli with Goat Cheese, Toasted Pine Nuts and a Sage Brown Butter Sauce

* 9 tablespoons butter
* 3 tablespoons minced shallots
*2 garlic cloves, minced
* 1 cup roasted butternut squash puree
* Salt
* Freshly ground white pepper
* 3 tablespoons heavy cream
* 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
* Pinch nutmeg
* 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
* 12 fresh sage leaves
* 1 tablespoon finely chopped fresh parsley leaves
* Goat cheese to garnish
* 4 tablespoons of toasted pine nuts

Directions

In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and garlic and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

Garnish with toasted pine nuts, fried sage leaves and goat cheese.

Roasted Butternut Squash Ravioli with Goat Cheese, Toasted Pine Nuts and a Sage Brown Butter Sauce