Butternut Squash Ravioli
Indulge in the comforting elegance of homemade **Butternut Squash Ravioli**—a fall-inspired dish that combines tender, golden pasta pockets with a creamy, slightly sweet butternut squash and ricotta filling. Roasted to perfection with a hint of nutmeg and Parmesan, the filling is encased in a freshly made, delicate egg pasta dough. The ravioli is finished in a luscious browned butter sauce infused with crispy sage leaves, which lends a nutty, aromatic flavor to every bite. This gourmet recipe is easier than it looks and makes for an impressive dinner party option or a cozy weeknight meal. With just 75 minutes of prep time, this recipe yields four servings of restaurant-worthy pasta perfection. Pair with a crisp white wine and extra Parmesan for an unforgettable culinary experience!
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Recipe Information
Ingredients
- 1 medium Butternut squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Ricotta cheese
- 0.5 cup Parmesan cheese
- 0.25 teaspoon Nutmeg
- 1 large Egg
- 2 cups All-purpose flour
- 2 large Eggs
- 2 tablespoons Water
- 4 tablespoons Butter
- 6 leaves Fresh sage leaves
Instructions
Preheat the oven to 400°F (200°C).
Cut the butternut squash in half and remove the seeds.
Drizzle the squash halves with 1 tablespoon of olive oil and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until fork-tender.
Scoop out the roasted squash flesh into a bowl and let it cool to room temperature.
Add ricotta cheese, Parmesan cheese, nutmeg, and the egg to the cooled squash. Mix until smooth.
To make the pasta dough, sift flour into a mound on a clean surface and make a well in the center.
Add two eggs and water to the well. Using a fork, beat eggs lightly, gradually incorporating the flour until dough forms.
Knead the dough for about 8 minutes until smooth and elastic. Cover the dough with plastic wrap and let it rest for 30 minutes.
Divide the dough into four pieces and roll each piece into a thin sheet using a pasta machine or rolling pin.
Place small mounds (about a teaspoon) of squash filling on one sheet of pasta, spacing them 2 inches apart.
Brush the edges and spaces between the filling with water. Lay another sheet of pasta on top, pressing around the mounds to seal.
Cut into individual ravioli using a knife or a ravioli cutter. Ensure edges are well-sealed to prevent filling from leaking during cooking.
Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes until they float to the surface.
In a large skillet, melt butter over medium heat and add sage leaves. Cook until the butter is brown and the sage is crispy.
Remove ravioli with a slotted spoon and add to the sage butter. Gently toss to coat.
Serve the ravioli immediately, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
2731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 3413 mg | 148% | |
| Total Carbohydrate | 342.7 g | 125% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 29.2 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1680 mg | 129% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4617 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
