Homemade pasta continues to baffle with its beauty.
We make it bright and cold, and fill plates cuts and curls of color.

And flavor too.

I had an interesting time playing with the colors and the light.

As gabby girls do, we talked and tangoed amidst the clocks in the kitchen, passing away the time…from a deep, somewhat harsh winter sun, to a soft, gentle twilight glow. We took our time, as calls for when cooking with love and friendship…

You can see the change…

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 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 well combined.

After completing the fresh pasta dough, using about 1/2 cup 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 the sage brown butter, along with a drizzle of the butter sauce on top.