Nut-Free Squash Ravioli with Sage Butter Sauce

Elevate your pasta night with this Nut-Free Squash Ravioli with Sage Butter Sauce, a comforting yet sophisticated dish that's perfect for cozy autumn evenings or elegant dinner parties. Delicate homemade pasta pillows are filled with a creamy, nutty-sweet butternut squash and ricotta mixture, complemented by savory Parmesan cheese. The ravioli is then gently tossed in a luxurious sage-infused browned butter sauce, delivering a hint of earthy herbal aroma and crispy, golden sage leaves in every bite. This nut-free recipe is beginner-friendly, making use of fresh pasta sheets for quick assembly, and is ready in just an hour. Ideal for four servings, it's a crowd-pleasing vegetarian meal that's sure to wow your guests. Serve with extra Parmesan on top for the ultimate finishing touch!

Nutriscore Rating: 70/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium-sized (about 2 pounds) Butternut squash
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoons Pepper
• 1 cup Ricotta cheese
• 0.5 cup Parmesan cheese (grated)
• 1 Egg yolk
• 8 Fresh sage leaves
• 6 tablespoons Unsalted butter
• 1 pound Fresh pasta sheets
• 0.25 cup All-purpose flour (for dusting)

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. Drizzle with 1 tablespoon of olive oil, season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and place cut-side down on a baking sheet lined with parchment paper.

Step 3

Roast the squash for 40-50 minutes, or until the flesh is tender. Allow it to cool slightly, then scoop out the flesh into a mixing bowl.

Step 4

Mash the squash with a fork or blend it in a processor for a smoother texture. Stir in ricotta cheese, Parmesan cheese, egg yolk, 1/2 teaspoon of salt, and the remaining 1/4 teaspoon of pepper. Mix until well combined.

Step 5

Roll out the pasta sheets on a floured surface. Cut into 3-inch squares or use a round cutter to make circles. Place a small teaspoon of the squash filling in the center of each pasta sheet.

Step 6

Brush the edges of the pasta squares with water, fold the pasta over the filling to form a triangle or half-moon, and press edges to seal tightly. Ensure no air is trapped inside.

Step 7

Bring a large pot of salted water to a gentle boil.

Step 8

While the water heats, prepare the sage butter sauce. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage leaves are crisp, about 3-4 minutes. Set aside.

Step 9

Cook the ravioli in batches in the boiling water for 2-3 minutes, or until they float to the top. Using a slotted spoon, transfer the ravioli to the skillet with the sage butter sauce.

Step 10

Toss the ravioli gently in the sage butter sauce to coat evenly. Serve immediately, garnished with additional grated Parmesan if desired.

Nutrition Facts

Serving size	(1900.2g)

Amount per serving	% Daily Value*
Calories	3575.1

Total Fat 180.1g	0%
Saturated Fat 89.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 843.3mg	0%
Sodium 4590.8mg	0%
Total Carbohydrate 387.4g	0%
Dietary Fiber 43.6g	0%
Total Sugars 24.6g
Protein 136.2g	0%

Vitamin D 18.2IU	0%
Calcium 2881.2mg	0%
Iron 16.4mg	0%
Potassium 3434.2mg	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: 43.6%

Protein: 14.7%

Carbs: 41.7%