Squash Ravioli with Sage Butter Sauce
Indulge in the irresistible elegance of homemade Squash Ravioli with Sage Butter Sauce—a perfect balance of velvety butternut squash filling and delicate handmade pasta drenched in a golden, nutty butter infused with crispy sage. This autumn-inspired recipe features roasted butternut squash blended with creamy ricotta, grated Parmesan, and a hint of nutmeg for a delectable, aromatic filling. Paired with the rich simplicity of a sage butter sauce, this dish is both comforting and sophisticated. Ideal for cozy dinners or special occasions, these tender ravioli come together with fresh, wholesome ingredients and a touch of culinary artistry. Serve with a sprinkle of Parmesan for an unforgettable meal that captures the essence of rustic Italian cuisine. Keywords: squash ravioli recipe, homemade pasta, sage butter sauce, butternut squash filling, Italian comfort food.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 1 medium Butternut squash
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 0.25 teaspoon Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Butter
- 10 leaves Fresh sage leaves
- 1 tablespoon Olive oil
Instructions
Begin by preparing the pasta dough: Place the flour on a clean work surface, forming a well in the center. Crack two eggs into the well and use a fork to gradually mix the flour into the eggs until a dough begins to form.
Knead the dough for about 10 minutes until it is smooth and elastic. Wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes.
Preheat the oven to 400°F (200°C). Peel and dice the butternut squash. Toss it with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender.
Once the squash is cooked, mash it in a bowl and let it cool for a few minutes. Add ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper. Mix until well combined.
Divide the rested pasta dough into four pieces. Roll each piece through a pasta machine or by hand until it is very thin (about 1/16 inch thick).
Place a heaping teaspoon of squash filling every 2 inches along the bottom half of each pasta sheet. Brush the dough around the filling with a beaten egg (third egg) and fold the sheet over to cover the filling.
Press down around each mound to seal the dough, then use a ravioli cutter or knife to cut into individual ravioli. Make sure they are sealed properly to prevent leakage.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface. Remove them with a slotted spoon.
While the ravioli cooks, prepare the sage butter sauce: Heat butter in a large skillet over medium heat. Add sage leaves and cook until the butter is golden brown and the sage is crispy.
Add the cooked ravioli to the skillet, gently tossing them in the sage butter sauce. Serve immediately, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
3141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1012 mg | 337% | |
| Sodium | 4150 mg | 180% | |
| Total Carbohydrate | 349.0 g | 127% | |
| Dietary Fiber | 53.2 g | 190% | |
| Total Sugars | 29.9 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 2204 mg | 170% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 4767 mg | 101% | |
*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.
