Soy-Free Squash Ravioli with Sage Butter Sauce
Delight your taste buds with this Soy-Free Squash Ravioli with Sage Butter Sauce, a comforting homemade pasta dish perfect for autumn evenings. Featuring silky, homemade egg pasta wrapped around a creamy roasted butternut squash filling enriched with ricotta and Parmesan, this recipe takes ravioli to a whole new level. The nutmeg-infused filling pairs beautifully with the rich, aromatic sage butter sauce that adds depth and elegance to every bite. Made entirely from scratch, this soy-free delicacy is perfect for pasta enthusiasts seeking a wholesome, flavorful meal that's easy to impress guests with. Serve warm, topped with extra Parmesan, for a centerpiece-worthy dish bursting with cozy goodness.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 whole Large eggs
- 1 teaspoon Salt
- 1 tablespoon Water
- 1 medium-sized Butternut squash
- 1 cup Ricotta cheese
- 0.5 cup Grated Parmesan cheese
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Ground black pepper
- 4 tablespoons Unsalted butter
- 6 whole Fresh sage leaves
- 1 tablespoon Olive oil
- 0.5 teaspoon Sea salt
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the flesh with olive oil, place it cut-side down on a baking sheet, and roast for 25-30 minutes or until the flesh is tender.
While the squash is roasting, make the pasta dough by combining the flour and salt in a bowl. Create a well in the center, crack in the eggs, and add the water. Mix until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Scoop the roasted squash flesh into a bowl and mash until smooth. Stir in the ricotta cheese, grated Parmesan, nutmeg, ground black pepper, and sea salt. Set the filling aside.
Once the dough has rested, roll it out thinly using a pasta machine or a rolling pin. Cut the dough into 2-inch squares or circles for the ravioli.
Place a teaspoon of the squash filling in the center of each dough piece. Brush the edges lightly with water, then top with another piece of dough. Press the edges together to seal, being careful to remove any air pockets. Use a fork to crimp the edges, if desired.
Bring a large pot of salted water to a gentle boil.
In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and fragrant, about 3-4 minutes. Remove from heat and set aside.
Cook the ravioli in the boiling water for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and transfer to the skillet with the sage butter.
Gently toss the cooked ravioli in the sage butter to coat. Serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 873 mg | 291% | |
| Sodium | 4702 mg | 204% | |
| Total Carbohydrate | 274.6 g | 100% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 14.5 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1885 mg | 145% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2694 mg | 57% | |
*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.
