Low Sodium Butternut Squash Ravioli

Indulge in the comforting flavors of fall with this Low Sodium Butternut Squash Ravioli, a wholesome and heart-healthy twist on the classic Italian favorite. Featuring a velvety filling of roasted butternut squash, creamy ricotta, and a hint of nutmeg, these tender ravioli are made from scratch with nutrient-rich whole wheat flour. The pasta dough is lovingly kneaded and filled, then finished with a simple yet aromatic sage brown butter sauce that adds a touch of elegance to every bite. Perfect for those watching their sodium intake, this dish delivers rich, robust flavor without compromise. Ideal for a cozy dinner or a special occasion, this homemade ravioli recipe is as nourishing as it is satisfying!

Nutriscore Rating: 81/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 medium butternut squash
• 2 tablespoons olive oil
• 0.25 teaspoon black pepper
• 0.125 teaspoon nutmeg
• 0.5 cup ricotta cheese
• 2 cups whole wheat flour
• 3 large eggs
• 2 tablespoons water
• 6 fresh sage leaves
• 3 tablespoons unsalted butter

Directions

Step 1

Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Drizzle the insides with 1 tablespoon of olive oil and place cut side down on a baking sheet. Roast for 45-50 minutes, or until the squash is tender.

Step 2

Once the squash is cool enough to handle, scoop out the flesh into a mixing bowl. Add the black pepper, nutmeg, and ricotta cheese. Stir until well combined. Set aside to cool.

Step 3

In another bowl, combine the whole wheat flour and eggs. Mix well, adding water slowly until the dough comes together. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Step 4

Divide the dough into four pieces. Roll each piece out into thin sheets using a pasta maker or rolling pin.

Step 5

Place small spoonfuls of the squash mixture onto one sheet of pasta, spacing each about 2 inches apart. Brush a bit of water around the filling and cover with another sheet of pasta. Press around each mound gently to seal, ensuring no air is trapped inside.

Step 6

Cut out the ravioli using a knife or ravioli cutter. Press the edges to seal further. Repeat with the remaining pasta and filling.

Step 7

Bring a large pot of water to a gentle boil. Cook ravioli in batches for about 3-4 minutes or until they float to the top. Transfer to a plate as they are done.

Step 8

For the sauce, melt the unsalted butter in a pan over medium heat. Add the sage leaves and cook until the butter is golden brown and the sage is crispy.

Step 9

Drizzle the sage brown butter over the ravioli before serving and sprinkle additional black pepper, if desired.

Nutrition Facts

Serving size	(2019.4g)

Amount per serving	% Daily Value*
Calories	2335.4

Total Fat 98.2g	0%
Saturated Fat 39.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 726.4mg	0%
Sodium 411.5mg	0%
Total Carbohydrate 334.2g	0%
Dietary Fiber 76.0g	0%
Total Sugars 29.1g
Protein 77.5g	0%

Vitamin D 120IU	0%
Calcium 1299.8mg	0%
Iron 22.4mg	0%
Potassium 5339.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.9%

Protein: 12.3%

Carbs: 52.8%