Oh my, oh my, oh my…the first time I had butternut squash ravioli with browned butter it hit my taste buds and exploded. It’s savory. No, wait, it’s a little sweet. Is that a bit of spiciness? And the texture…that silky smoothness from the pasta and a tiny bit of butter. Yes, you heard right, it just takes a bit of butter…not a lot. (And remember, butter is not the enemy we’ve been led to believe.)
I wanted to recreate similar flavors, that creamy squash and herb-y sage, in a simple pasta that can be put together fairly easily. Who do you think I called upon to help me with this task? Nonna Anna, of course!
To make this really special, you can make the homemade squash pasta noodles. Remember making salt and flour models in elementary school? (Do they still do that?) Well, making fresh pasta is easier than making those models…and you get to eat it! So much better than just getting a grade.
I decided to try to do this pasta without a pasta machine. When I told Vince what I was doing he said, “What’s the big deal? Italians have been making pasta without machines for hundreds of years!” …He’s right, of course! But we all think that we need a machine and a lot of time…not so, my Gr8 Friends. I did use a food processor to speed up the dough making (I think more people probably have food processors than pasta machines).
Now, please don’t let the lengthy directions deter you from trying this. It really isn’t difficult, I just wanted to make sure that the steps were specific so you get the Gr8 result that I got!