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KCTS 9 Cooks

Rione XIII's Red Kuri Squash Ravioli with Sage Brown Butter Sauce

November 8, 2014

Chef T is the master behind the menus at Rione XIII, an Ethan Stowell restaurant on Capitol Hill. He shares his recipe for a Red Kuri Squash Ravioli with Sage Brown Butter Sauce.

Watch an interview with Chef T to find out more about some of his inspirations in becoming a chef. 


serves 10

Ravioli Egg Pasta Dough

  • 14 egg yolks
  • 1 whole egg
  • 1 tablespoon milk
  • 1 tablespoon extra virgin olive oil
  • 400 grams 00 pasta flour
  • egg wash (1 egg mixed with 1 tablespoon water)

Lightly beat egg yolks, whole egg, milk and olive oil together in a large bowl. Mix in the flour until combined. Place dough onto a lightly floured surface and knead the dough for about 5 minutes. Shape dough into a disk and cover with plastic wrap. Let rest in a warm place for at least 1 hour.

Cut dough in half; knead and flatten one of the halves. Run dough through pasta machine, following the operating directions, until desired thickness. Lay dough flat. Using a shaped cutter, cut out your desired ravioli shape. Repeat with the remaining piece of dough.

Once the raviolis are cut, pipe or scoop 1 tablespoon of the squash filling (recipe follows) into the middle of half the pasta shapes. Brush the edges of those pieces with egg wash and top with another pasta piece. Press the edges together, keeping the filling in and pushing the air out.

Place raviolis in boiling salted water for about 4 minutes. They are ready when they float to the top of the water.

Squash Filling

  • 1 cup roasted squash (I use kuri squash. See below for roasting instructions.)
  • olive oil
  • 1 tablespoon salt
  •  pepper to taste
  • 1/4 teaspoon grated cinnamon
  • 1/8 teaspoon grated nutmeg
  • 1 teaspoon honey
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon grated Parmesan

Slice squash in half and scoop out the seeds. Brush with olive oil and season with salt and pepper. Place squash on a parchment-lined cookie sheet, cut side down, and roast the squash at 400 degrees for about 45 minutes, or until tender. Let cool and scoop out the roasted squash.

Mix all the filling ingredients together until combined. Place in a pastry bag, or use a spoon to place the filling onto the ravioli.

Sage Brown Butter Sauce

  • 2 tablespoons butter
  • 4 sage leaves
  • 1 cup Parm broth or vegetable stock (See Note.)
  • 1/2 teaspoon sherry vinegar
  •  salt and pepper to taste
  •  parsley for garnish
  •  shaved Parmesan for garnish

Melt butter in sauté pan. Add sage leaves and sauté until the butter starts to brown. Add the Parm broth and sherry vinegar. Season to taste with salt and pepper. Place the boiled raviolis into the sauce and cook for 1 minute, just to coat the pasta with the sauce. Plate and garnish with parsley and shaved Parmesan.

Note: Parm broth is stock simmered with Parmesan rinds for added flavor.