Soy-Free Squash Ravioli with Sage Butter Sauce

Delight your taste buds with this elegant and comforting soy-free squash ravioli with sage butter sauce, a homemade pasta dish that showcases the warm, earthy flavors of roasted butternut squash paired with a nutty brown butter infused with fresh sage. Featuring tender, handmade ravioli filled with a creamy blend of butternut squash, ricotta, and Parmesan, this recipe combines wholesome ingredients and Italian-inspired techniques for a gourmet experience in your own kitchen. The silky sage butter sauce perfectly complements the delicate pasta, making each bite a harmonious blend of savory and slightly sweet flavors. Ideal for special occasions or a cozy night in, this scratch-made dish will impress with its rustic charm and melt-in-your-mouth texture. Ready in just over an hour, it’s the ultimate pasta recipe for those seeking a soy-free, restaurant-quality meal at home.

Nutriscore Rating: 68/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 3 whole Large eggs
• 1 teaspoon Salt
• 1 tablespoon Water
• 1 medium-sized Butternut squash
• 1 cup Ricotta cheese
• 0.5 cup Grated Parmesan cheese
• 0.25 teaspoon Ground nutmeg
• 0.5 teaspoon Ground black pepper
• 4 tablespoons Unsalted butter
• 6 whole Fresh sage leaves
• 1 tablespoon Olive oil
• 0.5 teaspoon Sea salt

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. Rub the flesh with olive oil, place it cut-side down on a baking sheet, and roast for 25-30 minutes or until the flesh is tender.

Step 3

While the squash is roasting, make the pasta dough by combining the flour and salt in a bowl. Create a well in the center, crack in the eggs, and add the water. Mix until a dough forms.

Step 4

Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Step 5

Scoop the roasted squash flesh into a bowl and mash until smooth. Stir in the ricotta cheese, grated Parmesan, nutmeg, ground black pepper, and sea salt. Set the filling aside.

Step 6

Once the dough has rested, roll it out thinly using a pasta machine or a rolling pin. Cut the dough into 2-inch squares or circles for the ravioli.

Step 7

Place a teaspoon of the squash filling in the center of each dough piece. Brush the edges lightly with water, then top with another piece of dough. Press the edges together to seal, being careful to remove any air pockets. Use a fork to crimp the edges, if desired.

Step 8

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

Step 9

In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and fragrant, about 3-4 minutes. Remove from heat and set aside.

Step 10

Cook the ravioli in the boiling water for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and transfer to the skillet with the sage butter.

Step 11

Gently toss the cooked ravioli in the sage butter to coat. Serve immediately, garnished with additional Parmesan cheese if desired.

Nutrition Facts

Serving size	(1454.0g)

Amount per serving	% Daily Value*
Calories	2418.7

Total Fat 118.3g	0%
Saturated Fat 59.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 872.8mg	0%
Sodium 4701.9mg	0%
Total Carbohydrate 274.6g	0%
Dietary Fiber 29.6g	0%
Total Sugars 14.5g
Protein 93.5g	0%

Vitamin D 120IU	0%
Calcium 1884.7mg	0%
Iron 19.8mg	0%
Potassium 2693.5mg	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: 42.0%

Protein: 14.7%

Carbs: 43.3%