Butternut Gorgonzola Ravioli & Sage Brown Butter

Butternut Gorgonzola Ravioli & Sage Brown Butter 

1 batch Fresh Beet Pasta** (**subbing cooked butternut squash for the beet)
10 oz. Gorgonzola cheese
2 eggs
pinch of sea salt
2-3 dashes of ground black pepper

4 Tbs. Kerrygold butter
2 Tbs. fresh sage leaves, minced

sea salt + fresh ground black pepper

 

Combine the gorgonzola, 2 eggs, and sea salt and pepper in a medium bowl. Whisk and mash together with the back of a fork until they are well combined.

 

After completing the fresh pasta dough, using about 1/2 cup of cooked butternut squash instead of the beets, create long sheets of the pasta dough. Using ravioli molds, press a bottom layer of the dough into the mold.

Spoon a dash of the gorgonzola filling into each mold. 

Brush a thin layer of water around all the edges of the ravioli.

Top with another layer of pasta and roll all the air bubbles out, sealing all edges.
Separate the pasta bundles using a sharp knife, if the mold has not done the trick.

 

Heat the 4 Tbs. Kerrygold butter in a small pot over medium-high heat. Stir to ensure no burning, but heat until golden brown. Toss in the sage leaves and simmer to infuse the butter for about 3-5 minutes.

 

Bring a large pot of salted water to a boil. Gently place the ravioli in the boiling water and cook until the pockets float. 

 

Drain.

 

Serve on a small pool of sage brown butter, along with a drizzle of the butter sauce on top.