Low Sodium Squash Ravioli with Sage Butter Sauce
Indulge in the delicate flavors of autumn with this Low Sodium Squash Ravioli with Sage Butter Sauce—a healthier twist on a classic Italian favorite. Featuring roasted butternut squash blended with creamy low-sodium ricotta and a hint of nutmeg, this homemade ravioli is both flavorful and heart-smart. The fresh pasta parcels are gently boiled and tossed in a heavenly golden sage butter sauce, creating a rich, aromatic finish without excessive sodium. Perfect for a cozy dinner, this recipe is a celebration of simple, wholesome ingredients and vibrant seasonal tastes. Garnished with fresh parsley, it’s a gourmet dish that’s as elegant as it is easy to prepare. Keywords: low sodium ravioli, squash filling, sage butter sauce, healthy Italian recipes, homemade pasta.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium (about 2 lbs) Butternut squash
- 2 tablespoons Olive oil
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg
- 0.5 cups Part-skim ricotta cheese (low sodium)
- 2 tablespoons Parmesan cheese (low sodium or unsalted, finely grated)
- 12 sheets (4-5 inches square) Fresh pasta sheets
- 4 tablespoons Unsalted butter
- 8 leaves Fresh sage leaves
- 3 quarts Water
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides lightly with 1 tablespoon of olive oil and place them cut-side down on a baking sheet lined with parchment paper.
Roast the squash for 35-40 minutes, or until the flesh is fork-tender. Remove from the oven and allow to cool slightly.
Scoop the roasted squash flesh into a bowl. Add black pepper, nutmeg, ricotta cheese, and Parmesan cheese. Mash and mix until smooth. This will be your ravioli filling.
Cut the fresh pasta sheets into squares or circles, depending on your preference, ensuring each piece will fold into a properly sealed ravioli.
Place 1 tablespoon of the squash filling onto the center of half the pasta pieces. Wet the edges of each filled piece with a bit of water, then top with another sheet of pasta. Press the edges firmly to seal, ensuring no air bubbles are trapped inside.
Bring 3 quarts of water to a gentle boil in a large pot. Cook the ravioli in batches, about 3-4 minutes each, or until they float to the surface. Remove with a slotted spoon and set aside.
In a large skillet, melt the unsalted butter over medium heat. Add the sage leaves and cook until the butter becomes golden and fragrant, being careful not to burn it (about 3-4 minutes).
Gently toss the cooked ravioli in the sage butter sauce to coat.
Plate the ravioli, spooning extra sauce on top. Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
2956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 347 mg | 15% | |
| Total Carbohydrate | 427.9 g | 156% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 28.1 g | ||
| Protein | 88.1 g | 176% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1065 mg | 82% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3273 mg | 70% | |
*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.
