Description
Homemade butternut squash ravioli tossed in a nutty sage brown butter sauce. A classic fall comfort dish that is easier than it looks.
Ingredients
Scale
- For the Pasta:
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- For the Filling:
- 1 small butternut squash (about 2 lbs), halved and seeded
- 2 tablespoons olive oil
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Sauce:
- 1/2 cup unsalted butter
- 10–12 fresh sage leaves
- Salt and pepper to taste
- Grated Parmesan for serving
Instructions
- Make the pasta dough: On a clean surface, pile the flour and make a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Knead for 8-10 minutes until smooth. Wrap in plastic and rest for 30 minutes.
- Prepare the filling: Preheat oven to 400°F (200°C). Rub cut sides of squash with olive oil and place cut-side down on a baking sheet. Roast for 40-45 minutes until tender. Scoop out flesh and mash. In a bowl, combine mashed squash, ricotta, Parmesan, nutmeg, salt, and pepper. Mix well.
- Assemble the ravioli: Roll out pasta dough into thin sheets (about 1/16 inch thick). Place teaspoon-sized dollops of filling about 2 inches apart on one sheet. Brush edges with water, place second sheet on top, press around each mound to seal. Cut into individual ravioli with a knife or pastry wheel.
- Cook the ravioli: Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes, until they float and are tender. Drain carefully.
- Make the sauce: In a large skillet, melt butter over medium heat. Add sage leaves and cook until butter turns golden brown and smells nutty, about 2-3 minutes. Season with salt and pepper.
- Serve: Gently toss the cooked ravioli in the brown butter sauce. Serve immediately with grated Parmesan on top.
Notes
For best results, use fresh sage. Ravioli can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months. Cook frozen ravioli without thawing, adding 1-2 minutes to cooking time.
Nutrition
- Calories: 520
- Sugar: 8g
- Fat: 32g
- Carbohydrates: 45g
- Protein: 14g