Butternut Squash Ravioli (Printable Version)
Homemade pasta filled with creamy butternut squash, served with sage-infused brown butter sauce.
# What You'll Need:
→ Pasta Dough
01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1/2 teaspoon salt
→ Filling
04 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
05 - 1 tablespoon olive oil
06 - 1/2 cup ricotta cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Sage Brown Butter Sauce
11 - 6 tablespoons unsalted butter
12 - 8 to 10 fresh sage leaves
13 - Salt and black pepper, to taste
14 - Extra grated Parmesan cheese, for serving
# How to Make It:
01 - Preheat oven to 400°F. Toss butternut squash cubes with olive oil; spread evenly on a baking sheet and roast for 25 to 30 minutes until tender and caramelized. Allow to cool slightly.
02 - On a clean surface, form flour into a mound with a well in the center. Add eggs and salt into the well. Gradually mix using a fork, incorporating flour from the sides until dough forms. Knead for 8 to 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
03 - Purée roasted butternut squash in a food processor until smooth. Add ricotta, Parmesan, ground nutmeg, salt, and pepper. Blend until creamy and well combined. Adjust seasoning if necessary.
04 - Roll rested dough on a floured surface or with a pasta machine to approximately 1/16-inch thickness.
05 - Place teaspoons of filling spaced 2 inches apart onto one sheet of pasta. Moisten the edges with water, lay another sheet on top, and press around each mound to seal. Cut individual ravioli using a cutter or knife, then press edges with a fork to ensure sealing.
06 - Bring a large pot of salted water to a gentle boil. Add ravioli in batches and cook for 3 to 4 minutes or until they float to the surface. Remove with a slotted spoon.
07 - While ravioli cook, melt butter in a skillet over medium heat. Add sage leaves and cook until butter turns golden and fragrant, about 2 to 3 minutes. Remove from heat.
08 - Plate cooked ravioli, drizzle with sage brown butter sauce, and sprinkle with extra grated Parmesan cheese.
# Expert Insights:
01 -
- This ravioli has a delicate balance of creamy and slightly sweet that feels like a secret treat you want to share with close friends
- The sage brown butter sauce adds a nutty, fragrant touch that elevates every bite to something truly special and comforting
02 -
- Don’t skip resting the dough; it makes rolling out so much easier and the pasta texture tender
- Roasting the squash properly with a bit of caramelization is what truly brings out its sweetness and depth
03 -
- Use a pasta machine to roll dough evenly; homemade ravioli look and cook better
- The secret to the perfect filling texture is balancing the moisture so it’s creamy but not runny