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Butternut Squash Ravioli with Sage Butter

Butternut Squash Ravioli with Sage Butter
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Butternut Squash Ravioli with Sage Butter is a delightful autumn-inspired dish that beautifully marries the creamy sweetness of roasted butternut squash with the aromatic richness of sage-infused butter. This homemade pasta, filled with a savory mixture of cheeses and squash, is perfect for cozy dinners or special gatherings. Elevate your culinary experience with this visually stunning and comforting recipe that captures the essence of fall in every bite.

Ingredients

Scale
  • 1 medium butternut squash (about 2 cups roasted)
  • 2 cups all-purpose flour
  • 2 large eggs
  • ½ cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • 4 tablespoons unsalted butter
  • 10 fresh sage leaves
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, and roast cut-side down on a parchment-lined baking sheet for 30-35 minutes until tender.
  2. In a mixing bowl, combine flour and a pinch of salt. Create a well in the center, add eggs, and mix gradually with flour until combined. Knead for about 8-10 minutes until smooth.
  3. Once cooled, scoop the flesh of the roasted squash into a bowl and mash it. Mix with ricotta, Parmesan, salt, and pepper until well blended.
  4. Divide dough into four pieces; roll each out thinly (1/8 inch) using a pasta machine or rolling pin. Cut into squares or circles.
  5. Place one tablespoon of filling in the center of each piece, moisten edges with water, fold over to seal tightly.
  6. Boil salted water; cook ravioli in batches until they float (about 3 minutes). Drain.
  7. In a skillet, melt butter over medium heat; add sage leaves and cook until fragrant (about 2 minutes). Toss ravioli in the butter sauce before serving.

Nutrition

Find it online: https://www.mealura.com/butternut-squash-ravioli-with-sage-butter/