Soy-Free Butternut Squash Ravioli
Dive into a comforting plate of Soy-Free Butternut Squash Ravioli, a handcrafted delight that blends wholesome ingredients with gourmet flair. This recipe features tender homemade pasta wrapped around a creamy, flavorful filling of roasted butternut squash, garlic, Parmesan, ricotta, and a hint of nutmeg. Perfectly cooked ravioli are tossed in a fragrant sage brown butter sauce, creating a luxurious dish that’s both satisfying and soy-free. Ideal for impressing guests or indulging in a special dinner, this recipe brings together rustic charm and refined taste in every bite. Ready in under 90 minutes, it’s a celebration of seasonal produce and classic Italian-inspired techniques.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 Large eggs
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 2 cups Butternut squash, peeled and diced
- 2 Garlic cloves, minced
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Ricotta cheese
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Black pepper, freshly ground
- 4 tablespoons Butter
- 10 Fresh sage leaves
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Add 1 tablespoon of olive oil.
Using a fork, gradually incorporate the flour into the eggs until the mixture starts to form a dough. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
Preheat your oven to 400°F (200°C). Place the diced butternut squash on a baking sheet and toss with a little olive oil, salt, and pepper. Roast for 20-25 minutes or until tender.
Once the squash is roasted, transfer it to a bowl and mash it with a fork. Stir in the minced garlic, Parmesan cheese, ricotta cheese, nutmeg, and black pepper until well combined.
Divide the dough into four pieces. Roll out each piece into a thin sheet using a pasta machine or a rolling pin on a floured surface.
Place small teaspoons of the squash mixture onto one sheet of pasta, about 2 inches apart. Brush around the filling with a little water and lay another sheet of pasta on top. Press around the filling to seal, ensuring there are no air pockets.
Cut the ravioli into squares using a knife or a ravioli cutter. Press the edges with a fork to ensure they are sealed.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 4-5 minutes or until they float to the top. Remove with a slotted spoon.
In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and cook for 2-3 minutes until the butter starts to brown and the sage becomes crispy.
Toss the cooked ravioli in the sage brown butter and gently coat.
Serve the ravioli warm, garnished with additional grated Parmesan if desired.
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 2515 mg | 109% | |
| Total Carbohydrate | 257.4 g | 94% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 10.7 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1384 mg | 106% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2382 mg | 51% | |
*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.
