Nut-Free Butternut Squash Ravioli
Discover the comforting elegance of Nut-Free Butternut Squash Ravioli, a homemade pasta dish perfect for allergy-friendly cooking. Featuring a silky, from-scratch dough paired with a rich, velvety filling of mashed butternut squash, ricotta, parmesan, and fresh sage, this recipe is bursting with autumnal flavors that are both satisfying and refined. Prepared without nuts, it makes an ideal choice for those seeking allergen-conscious dishes without compromising taste. The ravioli are gently boiled to perfection and finished with a heavenly brown butter sauce, adding a subtle nuttiness without any actual nuts. Perfect for a cozy dinner or a special occasion, this recipe transforms simple ingredients into a luxurious masterpiece that serves four. Try this delightful nut-free pasta creation and bring the warmth of seasonal flavors to your table!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoons Salt
- 2 tablespoons Olive oil
- 0.5 cups Water
- 2 cups Butternut squash (peeled and cubed)
- 0.5 cups Parmesan cheese (grated)
- 0.5 cups Ricotta cheese
- 2 tablespoons Fresh sage leaves (finely chopped)
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 large Egg
- 3 tablespoons Unsalted butter
Instructions
In a large bowl, mix flour and salt. Make a well in the center and add olive oil. Gradually add water while mixing with your hands until a dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Wrap in plastic wrap and let rest while preparing the filling.
In a medium pot, boil the butternut squash for about 10-15 minutes or until tender. Drain and mash until smooth.
In a bowl, combine the mashed butternut squash, Parmesan cheese, ricotta cheese, chopped sage, salt, and pepper. Mix well to form the ravioli filling.
Roll out the dough on a floured surface to about 1/8-inch thick. Cut into rectangles or use a cookie cutter to make circles.
Place a teaspoon of filling in the center of each rectangle or circle. Lightly beat the egg and use a brush to apply around the edges of the dough.
Fold the dough over the filling, pressing the edges to seal completely. Use a fork to crimp the edges for a decorative touch.
Bring a large pot of salted water to a gentle boil and cook the ravioli in batches for 4-5 minutes or until they float to the surface.
In a small saucepan, melt butter over medium heat until it starts to brown and releases a nutty aroma. Stir frequently to avoid burning.
Serve ravioli with a drizzle of brown butter, garnished with extra sage if desired.
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 3836 mg | 167% | |
| Total Carbohydrate | 234.3 g | 85% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 8.0 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1998 mg | 154% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1729 mg | 37% | |
*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.
