Butternut Squash Ravioli with Sage Butter
Indulge in the comforting elegance of Butternut Squash Ravioli with Sage Butter, a seasonal masterpiece that marries delicate handmade pasta with a luscious, fall-inspired filling. Velvety roasted butternut squash is blended with ricotta, Parmesan, and a hint of nutmeg to create a rich and flavorful center, encased in tender, golden ravioli made from scratch. The dish is elevated further with fragrant sage leaves crisped in nutty browned butter, infusing each bite with a warm, earthy aroma. A sprinkling of toasted pine nuts and extra Parmesan adds the perfect finishing touch to this restaurant-worthy dish. Whether you’re cooking for a special occasion or simply treating yourself, this recipe is a celebration of autumnal flavors and classic Italian techniques.
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Recipe Information
Ingredients
- 2 cups Butternut squash
- 2 tablespoons Olive oil
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese
- 0.25 teaspoon Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups All-purpose flour
- 2 large Eggs
- 0.5 cup Unsalted butter
- 10 leaves Fresh sage leaves
- 2 tablespoons Water
- 2 tablespoons Optional: Pine nuts (toasted)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and dice the butternut squash into small cubes. Toss with 2 tablespoons of olive oil and spread evenly on the prepared baking sheet.
Roast the butternut squash in the oven for 25-30 minutes, or until soft and caramelized. Let it cool slightly.
Transfer the roasted squash to a large bowl. Mash it with a fork or a potato masher until smooth.
Stir in the ricotta cheese, Parmesan cheese, nutmeg, salt, and black pepper. Mix until combined. Set the filling aside.
To make the pasta dough: On a clean surface, pile the flour to form a mound. Make a large well in the center and crack the eggs into the well.
Using a fork, whisk the eggs gradually, incorporating a little flour from the edges at a time. Once the dough starts coming together, knead it by hand for 8-10 minutes until smooth and elastic.
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
After resting, roll out the dough thinly using a pasta machine or a rolling pin. Cut the dough into long strips, approximately 4 inches wide.
Place small spoonfuls of the squash filling onto one strip of pasta, spaced evenly. Brush the edges and spaces between the filling with water.
Carefully lay another pasta strip over the filling. Press around the filling, sealing the edges and ensuring no air is trapped. Cut into individual ravioli using a ravioli cutter or knife.
Bring a large pot of salted water to a boil. Gently drop the ravioli into the water and cook for 3-4 minutes, or until they float to the surface.
Meanwhile, in a large skillet, melt the butter over medium heat. Add the fresh sage leaves and cook for 1-2 minutes, or until the sage is crisp and the butter is golden brown.
Use a slotted spoon to transfer the cooked ravioli directly into the skillet with the sage butter. Gently toss to coat the ravioli in the sauce.
Serve the ravioli immediately, garnished with toasted pine nuts (if using) and additional Parmesan cheese on top.
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 657 mg | 29% | |
| Total Carbohydrate | 50.9 g | 18% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.6 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 273 mg | 21% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 193 mg | 4% | |
*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.
