Squash Roasted Ravioli Delight (Printable Version)
Handmade pasta stuffed with roasted squash and creamy ricotta, drizzled with fragrant sage brown butter.
# What You'll Need:
→ Pasta Dough
01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1/2 teaspoon salt
→ Squash Filling
04 - 1 1/2 cups butternut squash, peeled and cubed
05 - 1 tablespoon olive oil
06 - 1/2 cup ricotta cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon salt
10 - 1/8 teaspoon ground nutmeg
→ Sauce
11 - 6 tablespoons unsalted butter
12 - 8 to 10 fresh sage leaves
13 - Salt and pepper, to taste
→ To Serve
14 - Extra grated Parmesan cheese
# How to Make It:
01 - Preheat oven to 400°F. Toss cubed butternut squash with olive oil, spread on a baking sheet, and roast 20 to 25 minutes until tender and caramelized. Let cool slightly.
02 - Puree roasted squash until smooth in a food processor. Combine with ricotta, Parmesan, salt, pepper, and nutmeg; mix evenly and set aside.
03 - On a clean surface, mound flour and create a well in the center. Add eggs and salt, gradually incorporate flour with a fork, then knead dough until smooth, about 10 minutes. Wrap in plastic and rest for 30 minutes.
04 - Divide dough in half and roll each portion into a thin sheet about 1/16 inch thick, dusting with flour to prevent sticking.
05 - Place teaspoon-sized mounds of filling 2 inches apart on one dough sheet. Brush water around each mound, cover with second sheet, press to seal without air pockets, and cut into squares.
06 - Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3 to 4 minutes until they float. Remove with a slotted spoon.
07 - Melt butter in a skillet over medium heat. Add sage leaves and cook 2 to 3 minutes until butter is golden and fragrant.
08 - Drizzle sage butter over ravioli and garnish with extra grated Parmesan. Serve immediately.
# Expert Insights:
01 -
- Homemade ravioli tastes incomparably better than anything store-bought—the pasta is tender, the filling is velvety, and you'll understand why this dish has remained beloved for centuries
- The sage brown butter sauce is pure magic: nutty, fragrant, and complex enough to feel restaurant-quality but simple enough to make any weeknight special
- This recipe delivers impressive results without requiring fancy equipment—just your hands, a rolling pin, and patience
02 -
- The moment your ravioli float, they're done—overcooking ruins them. They go from tender to mushy shockingly fast, so have your slotted spoon ready and set a timer if you're new to making pasta
- Water around the filling isn't optional; it's the seal that keeps your ravioli intact. Without it, they'll burst open and your filling will escape into the water. Use just enough that it stays where you apply it
- Brown butter continues to cook even off the heat. Don't let it turn dark brown and nutty before adding the sage, as it will over-brown while the sage cooks. You want golden and fragrant, not burnt
03 -
- If your dough tears during rolling, save it—scraps can be pressed together and re-rolled. Pasta dough is forgiving if you treat it kindly
- The water you use to seal the ravioli should be just barely wet, not dripping. Too much water makes the seal slip and prevents proper sealing
- Tasting the filling raw (the raw egg in the dough is fine from a health perspective in this small quantity, but if you prefer safety, wait until it's cooked in the ravioli) is essential—season it more generously than you think you need, because the pasta dough will dilute the flavors slightly when combined