Description
Delicious homemade butternut squash ravioli tossed in a rich brown butter sage sauce.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 package (about 9 oz) fresh pasta sheets
- 6 tablespoons unsalted butter
- 10 fresh sage leaves
- 1 egg, beaten (for sealing ravioli)
Instructions
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes, until tender. Let cool slightly.
- In a bowl, mash the roasted squash. Stir in ricotta cheese and Parmesan until smooth. Adjust seasoning if needed.
- Cut pasta sheets into 3-inch squares. Place 1 tablespoon of filling in the center of half the squares. Brush edges with beaten egg and top with another pasta square. Press edges to seal and crimp with a fork.
- Bring a large pot of salted water to a boil. Gently cook ravioli in batches for 3-4 minutes, until they float. Remove with a slotted spoon and set aside.
- Meanwhile, melt butter in a skillet over medium heat. Add sage leaves and cook until butter turns golden and aromatic, about 3-5 minutes. Remove from heat.
- To serve, arrange ravioli on plates, spoon brown butter sage sauce over the top, and sprinkle with extra Parmesan cheese if desired.
Notes
- This recipe can be frozen before cooking for later use.
- Be careful not to overcook the ravioli, as they can become mushy.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Boiling, Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 100mg