Description
A comforting and flavorful dish featuring handmade ravioli stuffed with roasted butternut squash and served with a rich brown butter sage sauce.
Ingredients
- All-purpose flour (about 2 cups)
- Large eggs (2)
- A pinch of salt
- Butternut squash (1 medium, roasted)
- Ricotta cheese (1 cup)
- Grated Parmesan cheese (½ cup)
- Ground nutmeg (a pinch)
- Salt and pepper to taste
- Unsalted butter (½ cup)
- Fresh sage leaves (10-12, or to taste)
- Salt and pepper
Instructions
- Combine the flour and salt in a bowl. Make a well in the center and crack the eggs inside. Gradually blend the flour into the eggs using a fork until a rough dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
- While the dough rests, roast the butternut squash. Slice it in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast at 400°F for about 30-35 minutes, or until soft. Allow it to cool, scoop the flesh into a bowl, and mash slightly. Mix in the ricotta, Parmesan, nutmeg, salt, and pepper until well combined.
- Cut the dough into quarters. Roll each quarter out into thin sheets using a pasta machine or a rolling pin. Aim for a thickness of about 1/16-inch.
- Spoon small mounds of the butternut squash filling (about 1 teaspoon each) onto the rolled-out dough, leaving space between each mound. Brush a little water around the filling to act as glue. Carefully fold the dough over and press down to seal the ravioli, ensuring no air pockets remain. Use a pasta cutter to cut individual ravioli.
- Bring a large pot of salted water to a gentle boil. Drop the ravioli in batches, cooking for about 3-4 minutes or until they float. Use a slotted spoon to transfer them to a plate.
- In a skillet, melt the butter over medium heat. Continue cooking until it turns a golden brown color and develops a nutty aroma. Add the sage leaves and let them crisp up briefly.
- Carefully add the cooked ravioli to the skillet with the brown butter sauce, gently tossing to coat. Serve immediately, garnishing with additional Parmesan and freshly cracked pepper.
Notes
To enhance the dish, garnish with additional crispy sage and serve with a light white wine like Pinot Grigio.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 70mg
Keywords: butternut squash, ravioli, brown butter, sage, fall recipe
