Usher in Fall with this Comforting Butternut Squash Ravioli

Roasted butternut squash, sage-brown butter, and amaretti cookie crumbs are some of the delicious ingredients that Napa Valley’s Chef Nash Cognetti uses to enrich this fall pasta dish. This recipe yields 6 dozen ravioli.

Pair it with Frank Family’s Lewis Vineyard Chardonnay for the perfect fall-inspired bite. The creamy texture of this wine beautifully amplifies the buttery sauce while its light touch of oak and hints of vanilla complement the roasted squash and echo the ground nutmeg in the filling. It’s the ideal wine to bring an extra layer of luxuriousness to the meal, just what we are craving this time of year.

Ingredients – Pasta

1 ½ cups	Semolina pasta flour
1 ½ cups	All-purpose flour
4 each	Eggs
4 Tbs	Olive oil
4 Tbs	Water
1 tsp	Kosher salt

Ingredients – Filling

2 ½ lbs	Butternut squash, peeled and chopped
8 each	Garlic cloves
¼ cup	olive oil
½ cup	Parmesan cheese
½ tsp	dried sage
⅛ teaspoon	Ground nutmeg
To taste	Kosher salt and fresh grated black pepper

Ingredients – Sauce & Garnish

5 Tbs	Butter
10 each	Fresh sage leaves
¼ cup	Amaretti cookies
To taste	Freshly grated parmesan cheese, to garnish

Method – Ravioli

1. Combine all pasta ingredients and mix together to make a stiff dough.
2. Knead by hand or in a stand mixer with the dough hook on medium low speed for 10 minutes or until dough is elastic.
3. Wrap dough in plastic wrap and let rest for at least 20 minutes. On a lightly floured surface roll out to desired thickness and cut as desired.
4. Use a ravioli press to add and seal one teaspoon of filling (recipe below) in between each pasta sheet. Dip finger in water and wet edges of pasta before adding second sheet to allow for a nicely sealed ravioli.
5. Use a roller, gently pressing down, to seal them up. Be sure to heavily flour the outside of your pasta to enable easy release.
6. Boil the ravioli in plenty of salted water until just done. This will only take a few minutes. The ravioli will float to the surface of the water when they are finished.
7. Carefully remove and drain. Serve with sage butter sauce (recipe below) and garnish with crispy sage leaves, a sprinkle of toasted amaretti cookie crumbles, and a generous amount of fresh-grated Parmesan cheese.

Method – Filling

1. Toss the squash with the garlic in a bowl with just enough olive oil to evenly coat everything.
2. s desired.
3. Roast on a baking sheet at 400oF for about 45 minutes until soft. Remove from the oven and mix in a food processor to combine – slowly pouring additional olive oil into the mixture until the consistency is smooth
4. Add parmesan, dried sage, and salt and pepper, to taste.

Method – Sauce

1. Combine ½ stick of butter and fresh sage leaves in small sauce pan over low heat for at least 15 minutes to infuse the butter. Increase to medium heat and stir continuously until the butter browns slightly and the sage leaves crisp.
2. In a small nonstick skillet, add 1 tablespoon of butter over medium heat. Add Amaretti cookie crumbles, stirring, until browned and crisp, about 5 minutes.