Soy-Free Butternut Squash Ravioli

Transform your dinner table into a gourmet experience with this Soy-Free Butternut Squash Ravioli recipe, a delightful twist on homemade pasta that's both comforting and elegant. Featuring from-scratch pasta dough and a creamy, flavor-packed filling of roasted butternut squash, ricotta, Parmesan, and a hint of nutmeg, these ravioli burst with autumnal flavors in every bite. Topped with a luxurious sage-infused brown butter sauce, this dish strikes the perfect balance between earthy and indulgent. Whether you're avoiding soy or simply seeking a standout vegetarian main course, this scratch-made ravioli is designed to impress. Perfect for special occasions or a cozy weekend cooking project, its rich texture and vibrant flavor are sure to become a family favorite.

Nutriscore Rating: 67/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 3 Large eggs
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 2 cups Butternut squash, peeled and diced
• 2 Garlic cloves, minced
• 0.5 cup Parmesan cheese, grated
• 0.5 cup Ricotta cheese
• 0.25 teaspoon Nutmeg
• 0.25 teaspoon Black pepper, freshly ground
• 4 tablespoons Butter
• 10 Fresh sage leaves

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Add 1 tablespoon of olive oil.

Step 2

Using a fork, gradually incorporate the flour into the eggs until the mixture starts to form a dough. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Step 3

Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.

Step 4

Preheat your oven to 400°F (200°C). Place the diced butternut squash on a baking sheet and toss with a little olive oil, salt, and pepper. Roast for 20-25 minutes or until tender.

Step 5

Once the squash is roasted, transfer it to a bowl and mash it with a fork. Stir in the minced garlic, Parmesan cheese, ricotta cheese, nutmeg, and black pepper until well combined.

Step 6

Divide the dough into four pieces. Roll out each piece into a thin sheet using a pasta machine or a rolling pin on a floured surface.

Step 7

Place small teaspoons of the squash mixture onto one sheet of pasta, about 2 inches apart. Brush around the filling with a little water and lay another sheet of pasta on top. Press around the filling to seal, ensuring there are no air pockets.

Step 8

Cut the ravioli into squares using a knife or a ravioli cutter. Press the edges with a fork to ensure they are sealed.

Step 9

Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 4-5 minutes or until they float to the top. Remove with a slotted spoon.

Step 10

In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and cook for 2-3 minutes until the butter starts to brown and the sage becomes crispy.

Step 11

Toss the cooked ravioli in the sage brown butter and gently coat.

Step 12

Serve the ravioli warm, garnished with additional grated Parmesan if desired.

Nutrition Facts

Serving size	(1119.3g)

Amount per serving	% Daily Value*
Calories	2212.1

Total Fat 104.0g	0%
Saturated Fat 49.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 805.0mg	0%
Sodium 2514.7mg	0%
Total Carbohydrate 257.4g	0%
Dietary Fiber 19.5g	0%
Total Sugars 10.7g
Protein 79.4g	0%

Vitamin D 129.0IU	0%
Calcium 1383.9mg	0%
Iron 20.1mg	0%
Potassium 2382.3mg	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: 41.0%

Protein: 13.9%

Carbs: 45.1%