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Entries in Brown Butter (1)


Ravioli with Butternut Squash Filling in a Sage Brown Butter Sauce

I was feeling ambitious the other night. Wanting to make something nice for dinner and a bit out of the ordinary. I have made ravioli before using wonton skins and it worked okay but the taste of fresh pasta obviously was not present. Apron on, counters cleaned, I was ready to get down and dirty and whip up some fresh ravioli. The drawback? No pasta maker. Something I would definitely recommend having and something that is on my Christmas wish list. Rolling the dough thin enough was probably the most difficult part, something I was not quite successful with. The filling though...the filling more than made up for the semi-thick ravioli shell. The filling was melt in your mouth good. I made extra too and stuck in the freezer, figuring it would be perfect for stuffed shells or lasagna sometime in the future. In the form I made it, this was not a to-die-for, head-over-heels in love with, kinda' dish. But it has potential - lots of potential. I just need to get myself one of these suckers before I try it again!






Ravioli with Butternut Squash Filling in a Sage Brown Butter Sauce

Butternut Squash Filling

  • 1 yellow onion, diced
  • 2 small butternut squash
  • 3 cloves garlic, diced
  • Dash of salt and pepper
  • 1 tbsp brown sugar
  • 3 tbsp olive oil


  1. Preheat oven to 425 degrees F.
  2. Slice butternut squash in half and place in casserole dish with water covering the bottom of the dish.
  3. Roast for approximately 45 minutes or until soft.
  4. Let cool.
  5. Heat olive oil in large pot.
  6. Sautee garlic and onion for 5 minutes.
  7. Scoop out squash and add to pot, stirring constantly so as not to burn.
  8. Let cook for 15 minutes.
  9. Place contents of pot into a food processor or blender.
  10. Add 4 tbsp Chobani 2% plain greek yogurt and brown sugar. Puree until smooth. If necessary, add another tbsp of greek yogurt to the mixture.
  11. Set aside and let cool.
  12. Make ravioli dough.

Ravioli Dough

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 4 eggs
  • 4 tbsp olive oil
  • 2 tbsp water
  • 1 yolk


  1. Using an electric mixer with the dough hook (or for those of us without that nifty tool, a food processor will work too) combine the flour and salt.
  2. Add eggs 1 at a time and continue to mix.
  3. Add in the oil and then the water until the flour forms into a ball.
  4. Sprinkle flour onto a counter and knead the dough for a few minutes, until smooth.
  5. Wrap the dough in plastic wrap and let sit in the fridge for at least 30 minutes.
  6. Place a pot of water on the stove top and bring to a boil.
  7. Cut the ball of dough in half.
  8. Sprinkle flour on the counter and dough. If you have a pasta maker, run the dough through the pasta machine, 2-3 times. If not, just roll the heck out of it, getting it as thin as possible. The dough shold be about 1/8 inch thick.
  9. Drop 1 tbsp (1 small spoonful) of filling about 2-inches apart on one half of the sheet of pasta.
  10. Fold the unfilled half over the filling.
  11. Using a shot glass, press out air pockets around the filling and form a seal.
  12. Cut the ravioli into squares, using a ravioli crimper or a pizza cutter. If you use a pizza cutter, take a fork around the 4 edges, making sure to seal them.
  13. Cook the ravioli in the boiling water for 5 minutes. The ravioloi will float to the top when it is cooked. I did mine in batches and placed the finished ones in a bowl covered with plastic wrap to keep them warm.
  14. Make sauce and serve hot.

Sage Brown Butter Sauce

  • 1 stick butter
  • 1 clove garlic, diced
  • 8 sage leaves, whole or chopped
  • Dash of black pepper


  1. Melt the butter in a small sauce pan over low head.
  2. Once it is fully melted, add the garlic. Stir for 1-2 minutes.
  3. Add the sage and continue stirring, until the butter is slightly brown.
  4. Toss with black pepper.
  5. Serve over ravioli.