Chicken and Cheese Filled Squash Ravioli
Elevate your pasta night with this rich and comforting Chicken and Cheese Filled Squash Ravioli recipe. Handmade butternut squash pasta envelopes a luscious filling of roasted squash, tender shredded chicken, creamy ricotta, and a hint of nutmeg, creating a perfect harmony of savory and sweet flavors. Each delicate ravioli is coated in a decadent sage-infused brown butter sauce and finished with a sprinkle of freshly grated Parmesan, making every bite irresistibly indulgent. This recipe combines the art of crafting homemade pasta with the warmth of seasonal ingredients, delivering a satisfying dish that's perfect for cozy dinners or special occasions. With step-by-step guidance, you'll create a restaurant-quality meal that highlights the earthy sweetness of squash and the richness of chicken and cheese.
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Recipe Information
Ingredients
- 1 medium-sized (about 2-3 lbs) Butternut squash
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2.5 cups All-purpose flour
- 3 large Eggs
- 2 tablespoons Water
- 1 cup (cooked and shredded) Chicken breast
- 1 cup Ricotta cheese
- 0.5 cup (grated) Parmesan cheese
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Nutmeg
- 2 tablespoons Butter
- 5 leaves Fresh sage leaves
- 0.25 cup Grated Parmesan cheese (for serving)
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the butternut squash in half lengthwise, scoop out the seeds, and brush the flesh with 1 tablespoon of olive oil. Sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Place the squash halves cut-side down on the prepared baking sheet. Roast for 45-50 minutes, or until the flesh is very tender.
While the squash is roasting, prepare the pasta dough by combining the flour and a pinch of salt in a large mixing bowl. Make a well in the center and add the eggs and 2 tablespoons of water. Gradually mix with a fork until a rough dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 30 minutes.
Remove the roasted squash from the oven and let cool for 10 minutes. Scoop out the flesh and mash it in a bowl until smooth. Reserve 1/2 cup of squash puree for the filling (save the rest for another use).
In a medium bowl, mix the reserved squash puree, shredded chicken, ricotta cheese, Parmesan cheese, garlic powder, nutmeg, and a pinch of salt and pepper. Set aside the filling.
Divide the pasta dough into two portions. Roll out each portion thinly using a pasta roller or rolling pin on a floured surface.
Place small teaspoons of the filling mixture at 2-inch intervals on one sheet of dough. Lightly brush water around each mound of filling, then cover with the second sheet of dough. Press around the filling to seal, ensuring there are no air bubbles.
Use a ravioli cutter or sharp knife to cut out individual ravioli. Press the edges firmly to seal. Repeat until all the dough and filling are used.
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 for 1-2 minutes, or until the butter is golden and fragrant.
Toss the cooked ravioli in the sage butter sauce to coat. Serve immediately, garnished with grated Parmesan cheese.
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 1100 mg | 48% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 6.4 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 470 mg | 36% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1107 mg | 24% | |
*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.
