Low Sodium Squash Ravioli with Sage Butter Sauce

Elevate your dinner table with this comforting and elegant recipe for Low Sodium Squash Ravioli with Sage Butter Sauce. Perfectly roasted butternut squash is blended with creamy, low-sodium ricotta and a touch of nutmeg, creating a luscious filling tucked inside tender fresh pasta sheets. Lightly boiled and then bathed in a fragrant sage-infused butter sauce, this dish is a true celebration of autumnal flavors without the excess salt. Whether you’re looking for a heartwarming vegetarian meal or an impressive dish for guests, this homemade ravioli is sure to delight! Garnish with a sprinkle of fresh parsley for a vibrant finish, and enjoy a restaurant-quality meal right from your kitchen.

Nutriscore Rating: 73/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium (about 2 lbs) Butternut squash
• 2 tablespoons Olive oil
• 0.5 teaspoons Black pepper
• 0.25 teaspoons Nutmeg
• 0.5 cups Part-skim ricotta cheese (low sodium)
• 2 tablespoons Parmesan cheese (low sodium or unsalted, finely grated)
• 12 sheets (4-5 inches square) Fresh pasta sheets
• 4 tablespoons Unsalted butter
• 8 leaves Fresh sage leaves
• 3 quarts Water
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides lightly with 1 tablespoon of olive oil and place them cut-side down on a baking sheet lined with parchment paper.

Step 3

Roast the squash for 35-40 minutes, or until the flesh is fork-tender. Remove from the oven and allow to cool slightly.

Step 4

Scoop the roasted squash flesh into a bowl. Add black pepper, nutmeg, ricotta cheese, and Parmesan cheese. Mash and mix until smooth. This will be your ravioli filling.

Step 5

Cut the fresh pasta sheets into squares or circles, depending on your preference, ensuring each piece will fold into a properly sealed ravioli.

Step 6

Place 1 tablespoon of the squash filling onto the center of half the pasta pieces. Wet the edges of each filled piece with a bit of water, then top with another sheet of pasta. Press the edges firmly to seal, ensuring no air bubbles are trapped inside.

Step 7

Bring 3 quarts of water to a gentle boil in a large pot. Cook the ravioli in batches, about 3-4 minutes each, or until they float to the surface. Remove with a slotted spoon and set aside.

Step 8

In a large skillet, melt the unsalted butter over medium heat. Add the sage leaves and cook until the butter becomes golden and fragrant, being careful not to burn it (about 3-4 minutes).

Step 9

Gently toss the cooked ravioli in the sage butter sauce to coat.

Step 10

Plate the ravioli, spooning extra sauce on top. Garnish with freshly chopped parsley, if desired, and serve immediately.

Nutrition Facts

Serving size	(4566.0g)

Amount per serving	% Daily Value*
Calories	2955.8

Total Fat 108.0g	0%
Saturated Fat 44.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 466mg	0%
Sodium 347.3mg	0%
Total Carbohydrate 427.9g	0%
Dietary Fiber 45.7g	0%
Total Sugars 28.1g
Protein 88.1g	0%

Vitamin D 2IU	0%
Calcium 1065.1mg	0%
Iron 16.0mg	0%
Potassium 3273.4mg	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: 32.0%

Protein: 11.6%

Carbs: 56.4%