Squash Ravioli with Sage Butter Sauce
Delight your taste buds with the ultimate comfort food: Squash Ravioli with Sage Butter Sauce. This homemade pasta recipe combines the nutty sweetness of roasted butternut squash with creamy ricotta and a hint of nutmeg, creating a luscious filling for tender, hand-rolled ravioli. The dish is elevated by a rich, golden sage butter sauce that crisps the fresh sage leaves to perfection, adding an earthy aroma and a buttery sheen to every bite. Perfect for impressing dinner guests or indulging in a gourmet meal at home, this recipe is a celebration of indulgent, seasonal flavors. With its elegant presentation and wholesome ingredients, this pasta is designed to be the centerpiece of any occasion. Serve hot with a sprinkle of freshly grated Parmesan for a finishing touch that’s simply irresistible.
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Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 1 medium Butternut squash
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 0.25 teaspoon Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Butter
- 10 leaves Fresh sage leaves
- 1 tablespoon Olive oil
Directions
Step 1
Begin by preparing the pasta dough: Place the flour on a clean work surface, forming a well in the center. Crack two eggs into the well and use a fork to gradually mix the flour into the eggs until a dough begins to form.
Step 2
Knead the dough for about 10 minutes until it is smooth and elastic. Wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes.
Step 3
Preheat the oven to 400°F (200°C). Peel and dice the butternut squash. Toss it with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender.
Step 4
Once the squash is cooked, mash it in a bowl and let it cool for a few minutes. Add ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper. Mix until well combined.
Step 5
Divide the rested pasta dough into four pieces. Roll each piece through a pasta machine or by hand until it is very thin (about 1/16 inch thick).
Step 6
Place a heaping teaspoon of squash filling every 2 inches along the bottom half of each pasta sheet. Brush the dough around the filling with a beaten egg (third egg) and fold the sheet over to cover the filling.
Step 7
Press down around each mound to seal the dough, then use a ravioli cutter or knife to cut into individual ravioli. Make sure they are sealed properly to prevent leakage.
Step 8
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface. Remove them with a slotted spoon.
Step 9
While the ravioli cooks, prepare the sage butter sauce: Heat butter in a large skillet over medium heat. Add sage leaves and cook until the butter is golden brown and the sage is crispy.
Step 10
Add the cooked ravioli to the skillet, gently tossing them in the sage butter sauce. Serve immediately, garnished with extra Parmesan cheese if desired.
Nutrition Facts
| Serving size | (2214.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3140.6 |
| Total Fat 162.4g | 0% |
| Saturated Fat 83.2g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 1012.0mg | 0% |
| Sodium 4150.1mg | 0% |
| Total Carbohydrate 349.0g | 0% |
| Dietary Fiber 53.2g | 0% |
| Total Sugars 29.9g | |
| Protein 101.6g | 0% |
| Vitamin D 140.9IU | 0% |
| Calcium 2204.1mg | 0% |
| Iron 24.3mg | 0% |
| Potassium 4766.6mg | 0% |
Source of Calories