Butternut Squash Ravioli with Sage Brown Butter Sauce
Indulge in the rich, autumnal flavors of homemade Butternut Squash Ravioli with Sage Brown Butter Sauce—a true masterpiece of handmade pasta and cozy seasonal ingredients. This recipe combines velvety roasted butternut squash, creamy ricotta, and a hint of nutmeg, all encased in tender, made-from-scratch pasta. Finished with a fragrant sage-infused brown butter sauce, this dish offers a perfectly balanced blend of savory and nutty notes. Whether you're serving it as an elegant centerpiece for a dinner party or treating yourself to a gourmet meal at home, this recipe is bound to impress. With step-by-step guidance and just the right amount of indulgence, this is the ultimate comfort food for fall and winter.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 units Large eggs
- 1 small (about 1.5 lb) Butternut squash
- 0.5 cups Ricotta cheese
- 0.25 cups Parmesan cheese, grated
- 0.25 teaspoons Nutmeg, ground
- 1 teaspoons Salt
- 0.5 cups Unsalted butter
- 8 leaves Fresh sage leaves
- 0.25 teaspoons Black pepper, ground
- 1 teaspoons Olive oil
- 1 tablespoons Water
- 0.25 cups All-purpose flour (for dusting)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with olive oil, place them face down on the baking sheet, and roast for 40-50 minutes until tender.
Scoop out the roasted squash flesh and mash it until smooth. Allow it to cool slightly.
In a mixing bowl, combine the mashed squash, ricotta cheese, Parmesan cheese, nutmeg, 0.5 teaspoons of salt, and a pinch of black pepper. Mix until well combined. Set aside.
On a clean surface, form a mound with the 2 cups of flour. Make a well in the center and crack the eggs into it. Add 1 tablespoon of water and 0.5 teaspoons of salt.
Using a fork, beat the eggs lightly, gradually incorporating flour from the edges of the well. Once the mixture becomes too stiff for the fork, knead it with your hands.
Knead the dough for about 8-10 minutes until it is smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.
After resting, divide the dough into 4 portions. Roll out each portion into thin sheets using a pasta machine or rolling pin, dusting with flour as needed.
Place small dollops of the squash filling (about 1 teaspoon each) spaced 1-2 inches apart along one sheet of dough. Brush lightly around the filling with water.
Place a second sheet of dough on top, pressing firmly around the filling to seal. Cut into ravioli shapes using a ravioli cutter or sharp knife. Repeat with remaining dough and filling.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and has a nutty aroma, about 3-4 minutes. Remove from heat.
Carefully toss the cooked ravioli in the sage brown butter sauce. Serve immediately, garnished with extra Parmesan if desired.
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 659 mg | 29% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 4.2 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 226 mg | 17% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 641 mg | 14% | |
*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.
