Butternut Squash Ravioli is a delicious, elegant dish that combines the natural sweetness of roasted butternut squash with a savory, creamy filling. Wrapped in delicate pasta, this ravioli can be served with a variety of sauces, but a simple sage brown butter sauce is a classic pairing that enhances the flavors of the filling without overpowering it. This homemade ravioli is perfect for special occasions or a cozy weekend meal.
Ingredients:
For the filling:
- 1 small butternut squash (about 2 cups cooked and mashed)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 garlic clove, minced
- ¼ teaspoon ground nutmeg
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh sage, chopped (optional)
For the pasta dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- ½ teaspoon salt
For the sage brown butter sauce:
- 6 tablespoons unsalted butter
- 6-8 fresh sage leaves
- Salt and pepper, to taste
- Grated Parmesan cheese (for serving)
Instructions:
Prepare the filling:
- Roast the butternut squash:
- Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, toss it with olive oil, salt, and pepper, and spread it on a baking sheet.
- Roast for 25-30 minutes or until tender and caramelized. Remove from the oven and allow it to cool slightly, then mash until smooth.
- Make the filling:
- In a medium bowl, combine the mashed butternut squash, minced garlic, nutmeg, ricotta cheese, Parmesan cheese, and fresh sage (if using). Stir until the filling is well mixed and creamy. Adjust seasoning with salt and pepper. Set aside.
Prepare the pasta dough:
- Make the pasta dough:
- On a clean work surface, make a mound with the flour and create a well in the center. Crack the eggs into the well, add the olive oil and salt.
- Using a fork, whisk the eggs and gradually incorporate the flour from the edges into the center. Continue mixing until a dough forms. Knead the dough for 8-10 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for 30 minutes.
Assemble the ravioli:
- Roll out the pasta:
- Divide the dough into two pieces. Roll each piece out on a floured surface or using a pasta machine until it’s about 1/16 inch thick (you should be able to see your hand through the dough).
- Fill the ravioli:
- Place small spoonfuls (about 1 teaspoon) of the butternut squash filling evenly spaced on one sheet of rolled-out pasta, leaving about 1 inch between each. Lightly brush the edges and between the filling mounds with water.
- Place the second sheet of pasta over the first and gently press down around the filling to seal each ravioli. Cut into squares using a knife or a ravioli cutter.
Cook the ravioli:
- Boil the ravioli:
- Bring a large pot of salted water to a boil. Carefully drop the ravioli into the water and cook for 2-4 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
Make the sage brown butter sauce:
- Prepare the sauce:
- In a skillet, melt the butter over medium heat. Add the fresh sage leaves and cook for 2-3 minutes until the butter turns golden brown and the sage leaves become crispy. Season with a pinch of salt and pepper.
- Serve:
- Toss the cooked ravioli gently in the sage brown butter sauce. Serve immediately with extra Parmesan cheese and crispy sage leaves on top.
Enjoy the luxurious flavors of this homemade Butternut Squash Ravioli with its rich, creamy filling and nutty sage brown butter sauce!
