Low Sodium Butternut Squash Ravioli
Indulge in the comforting flavors of homemade *Low Sodium Butternut Squash Ravioli*, the perfect balance of wholesome goodness and culinary artistry. Featuring a creamy roasted butternut squash and ricotta filling delicately spiced with nutmeg and black pepper, this dish shines as both healthy and delicious. A handmade whole wheat pasta dough encases the flavorful filling, offering a hearty texture and a rustic touch. This recipe skips the salt without sacrificing taste, instead elevating the ravioli with a luxurious sage-infused brown butter sauce that adds rich depth and fragrance. Whether you're reducing sodium for dietary reasons or simply seeking a delightful culinary project, these golden, pillowy ravioli are sure to impress. Perfect for a cozy night in or as the star of your next dinner table gathering, this low-sodium butternut squash ravioli is as wholesome as it is unforgettable.
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Recipe Information
Ingredients
- 1 medium butternut squash
- 2 tablespoons olive oil
- 0.25 teaspoon black pepper
- 0.125 teaspoon nutmeg
- 0.5 cup ricotta cheese
- 2 cups whole wheat flour
- 3 large eggs
- 2 tablespoons water
- 6 fresh sage leaves
- 3 tablespoons unsalted butter
Instructions
Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Drizzle the insides with 1 tablespoon of olive oil and place cut side down on a baking sheet. Roast for 45-50 minutes, or until the squash is tender.
Once the squash is cool enough to handle, scoop out the flesh into a mixing bowl. Add the black pepper, nutmeg, and ricotta cheese. Stir until well combined. Set aside to cool.
In another bowl, combine the whole wheat flour and eggs. Mix well, adding water slowly until the dough comes together. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Divide the dough into four pieces. Roll each piece out into thin sheets using a pasta maker or rolling pin.
Place small spoonfuls of the squash mixture onto one sheet of pasta, spacing each about 2 inches apart. Brush a bit of water around the filling and cover with another sheet of pasta. Press around each mound gently to seal, ensuring no air is trapped inside.
Cut out the ravioli using a knife or ravioli cutter. Press the edges to seal further. Repeat with the remaining pasta and filling.
Bring a large pot of water to a gentle boil. Cook ravioli in batches for about 3-4 minutes or until they float to the top. Transfer to a plate as they are done.
For the sauce, melt the unsalted butter in a pan over medium heat. Add the sage leaves and cook until the butter is golden brown and the sage is crispy.
Drizzle the sage brown butter over the ravioli before serving and sprinkle additional black pepper, if desired.
Nutrition Facts
Calories |
2335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 412 mg | 18% | |
| Total Carbohydrate | 334.2 g | 122% | |
| Dietary Fiber | 76.0 g | 271% | |
| Total Sugars | 29.1 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1300 mg | 100% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 5340 mg | 114% | |
*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.
