“Todd English’s Tuscany” Butternut Squash Ravioli

Butternut Ravioli Featured at Todd English’s Tuscany

Prepared by Chef James Klewin, Restaurant Chef, Todd English’s Tuscany

Butternut Filling:                                             

 2 Tablespoons of Unsalted Butter

5-6 Cups of Diced and Butternut Squash (usually 1 large or 2 small squash)

1/2 Cup of Ground Amaretti Cookies

1/2 Cup of Fresh Bread Crumbs   

1/4 Cup of Finely Grated Parmesan Cheese    

1/4 Teaspoon of Ground Nutmeg

Salt and Pepper to taste

Water to cover Squash

Melt the Butter in a skillet over medium heat and add Squash. Cook until the Squash is just starting to carmalize (about ten minutes). Add water to cover and cook until tender for about twenty minutes and drain. Place the Squash and remaining ingredients in a food processor and blend until it is smooth.

Pasta Dough:                       

2 1/2 Cups of AP Flour.

1 Teaspoon of Kosher Salt

2 Large Eggs

3 Large Egg Yolks                                                               

Flour large cutting board or work surface. Place two cups of Flour along with Salt on board and make a wide well in the middle. Place the Eggs and Yolks in the well. With a fork, follow the perimeter of the well and bring in small amounts of Flour. Continue until most of the Flour is absorbed. If the Dough is too wet, add the remaining 1/2 cup of Flour. Divide the Dough up into two pieces, put through the Pasta Machine, folding in halves each time and repeating fifteen to twenty times to knead the Dough. Continue, gradually decreasing the number on the machine until the Dough is paper thin.

Ravioli Assembly:                           

1 Batch of Squash Filling

1 Batch of Pasta Dough

1 Bowl of Water

Semolina Flour for Sprinkling

Cut the Pasta into 4-inch squares making about forty squares. Place the heaping tablespoon of the Filling in the center of each square lightly and brush edges of the Dough with Water. Fold the Pasta over, corner to corner, to form a triangle and press the edges to seal. Place on a sheet tray that has been sprinkled with Semolina.

To Finish:                                           

1 Cup of Unsalted Butter

1 Tablespoon of Chopped Fresh Sage

1 Large Pot of Salt Water

Salt and Pepper to taste                                                          

In a pan, melt the Butter over medium heat until it browns and begins to foam. Add the Sage and season to taste. Bring a Large Pot of Salted Water to a boil. Add the Ravioli in batches so the water never stops boiling. Cook until tender for about three minutes.

Toss the Pasta with the Butter and serve. The dish will serve approximately four to five people as an entrée and seven to eight people as an appetizer.

3 Responses

  1. Where is the recipe for the maple syrup/brown butter sauce that accompanies the butternut squash ravioli?

  2. Hi! He didn’t leave a recipe – I think it’s one of those “guess and try it out” kind of things — he literally just used maple syrup and butter without measuring it. If I may make a suggestion, I just tried out a really yummy butter and cinnamon sugar from Whole Foods (actually Teresa LaBarbera bought it for me) and it was out of this world! Let me know how the Butternut Ravioli works out – I tried to make it the other night with Teresa but I don’t have a pasta maker so I used Manicotti shells…but I couldn’t get them to seal together. I probably need to invest in a pasta dough sealer? What do you think? Any ideas?

    • Hi! Here’s that Butternut Ravioli…and I just found out a quick shortcut – you can buy fresh pasta dough at Whole Foods which cuts down on a lot of the time on this recipe! May I also recommend the Butternut Squash/Pumpkin Rissotto that Chef Drew McLachlin made with us. The recipe is on this blog. I just made it at home – it stretched for 4 people with tons of leftovers and
      it was easy to make and extremely delicious!! 🙂 Good luck!
      Butternut Ravioli Featured at Todd English’s Tuscany

      Prepared by Chef James Klewin, Restaurant Chef, Todd English’s Tuscany

      Butternut Filling:

      2 Tablespoons of Unsalted Butter

      5-6 Cups of Diced and Butternut Squash (usually 1 large or 2 small squash)

      1/2 Cup of Ground Amaretti Cookies

      1/2 Cup of Fresh Bread Crumbs

      1/4 Cup of Finely Grated Parmesan Cheese

      1/4 Teaspoon of Ground Nutmeg

      Salt and Pepper to taste

      Water to cover Squash

      Melt the Butter in a skillet over medium heat and add Squash. Cook until the Squash is just starting to carmalize (about ten minutes). Add water to cover and cook until tender for about twenty minutes and drain. Place the Squash and remaining ingredients in a food processor and blend until it is smooth.

      Pasta Dough:

      2 1/2 Cups of AP Flour.

      1 Teaspoon of Kosher Salt

      2 Large Eggs

      3 Large Egg Yolks

      Flour large cutting board or work surface. Place two cups of Flour along with Salt on board and make a wide well in the middle. Place the Eggs and Yolks in the well. With a fork, follow the perimeter of the well and bring in small amounts of Flour. Continue until most of the Flour is absorbed. If the Dough is too wet, add the remaining 1/2 cup of Flour. Divide the Dough up into two pieces, put through the Pasta Machine, folding in halves each time and repeating fifteen to twenty times to knead the Dough. Continue, gradually decreasing the number on the machine until the Dough is paper thin.

      Ravioli Assembly:

      1 Batch of Squash Filling

      1 Batch of Pasta Dough

      1 Bowl of Water

      Semolina Flour for Sprinkling

      Cut the Pasta into 4-inch squares making about forty squares. Place the heaping tablespoon of the Filling in the center of each square lightly and brush edges of the Dough with Water. Fold the Pasta over, corner to corner, to form a triangle and press the edges to seal. Place on a sheet tray that has been sprinkled with Semolina.

      To Finish:

      1 Cup of Unsalted Butter

      1 Tablespoon of Chopped Fresh Sage

      1 Large Pot of Salt Water

      Salt and Pepper to taste

      In a pan, melt the Butter over medium heat until it browns and begins to foam. Add the Sage and season to taste. Bring a Large Pot of Salted Water to a boil. Add the Ravioli in batches so the water never stops boiling. Cook until tender for about three minutes.

      Toss the Pasta with the Butter and serve. The dish will serve approximately four to five people as an entrée and seven to eight people as an appetizer.

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