Nut-Free Squash Ravioli with Sage Butter Sauce
Discover the decadent flavors of this Nut-Free Squash Ravioli with Sage Butter Sauce, a culinary masterpiece that balances wholesome ingredients with indulgent simplicity. Perfect for fall dining, this recipe features velvety roasted butternut squash blended with creamy ricotta and Parmesan cheese, wrapped in fresh pasta for a luxurious homemade touch. Topped with a fragrant sage butter sauce, where crispy sage leaves meet golden-brown butter, this dish delivers rich, nut-free satisfaction in every bite. Ready in just an hour, it’s an elegant yet approachable dinner idea that’s perfect for four servings. Whether you’re entertaining guests or treating yourself, this recipe transforms seasonal squash into a gourmet experience that'll impress both novices and foodies alike.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 pounds) Butternut squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Pepper
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese (grated)
- 1 Egg yolk
- 8 Fresh sage leaves
- 6 tablespoons Unsalted butter
- 1 pound Fresh pasta sheets
- 0.25 cup All-purpose flour (for dusting)
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil, season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and place cut-side down on a baking sheet lined with parchment paper.
Roast the squash for 40-50 minutes, or until the flesh is tender. Allow it to cool slightly, then scoop out the flesh into a mixing bowl.
Mash the squash with a fork or blend it in a processor for a smoother texture. Stir in ricotta cheese, Parmesan cheese, egg yolk, 1/2 teaspoon of salt, and the remaining 1/4 teaspoon of pepper. Mix until well combined.
Roll out the pasta sheets on a floured surface. Cut into 3-inch squares or use a round cutter to make circles. Place a small teaspoon of the squash filling in the center of each pasta sheet.
Brush the edges of the pasta squares with water, fold the pasta over the filling to form a triangle or half-moon, and press edges to seal tightly. Ensure no air is trapped inside.
Bring a large pot of salted water to a gentle boil.
While the water heats, prepare the sage butter sauce. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage leaves are crisp, about 3-4 minutes. Set aside.
Cook the ravioli in batches in the boiling water for 2-3 minutes, or until they float to the top. Using a slotted spoon, transfer the ravioli to the skillet with the sage butter sauce.
Toss the ravioli gently in the sage butter sauce to coat evenly. Serve immediately, garnished with additional grated Parmesan if desired.
Nutrition Facts
Calories |
3575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.1 g | 231% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 4591 mg | 200% | |
| Total Carbohydrate | 387.4 g | 141% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 24.6 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 2881 mg | 222% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3434 mg | 73% | |
*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.
