Description
Butternut Squash Ravioli is a cozy and elegant dish, featuring sweet roasted squash wrapped in tender pasta and finished with a rich brown butter sage sauce. It’s perfect for autumn dinners or a holiday centerpiece.
Ingredients
2 cups all-purpose flour
3 large eggs
1 tablespoon olive oil
1/2 teaspoon salt
2 cups roasted butternut squash
1/2 cup grated Parmesan cheese
1/4 cup ricotta cheese
1/4 teaspoon ground nutmeg
Salt and pepper to taste
6 tablespoons unsalted butter
6–8 fresh sage leaves
2 tablespoons pine nuts
Freshly grated Parmesan for topping
Optional: a pinch of lemon zest
Instructions
1. Preheat oven to 400°F (200°C). Roast butternut squash cut-side down for 40–45 minutes. Scoop and purée.
2. Combine squash, Parmesan, ricotta (optional), nutmeg, salt, and pepper. Mix until smooth.
3. Make pasta dough by mixing flour, eggs, olive oil, and salt. Knead for 8–10 minutes. Rest 30 minutes.
4. Roll out dough thinly. Spoon filling, seal with another layer, and cut ravioli.
5. Boil salted water. Cook ravioli in batches for 3–4 minutes until they float.
6. Melt butter in pan. Add sage leaves and cook until crisp and butter is golden. Stir in pine nuts.
7. Toss cooked ravioli in sauce. Plate with Parmesan and pepper. Serve warm.
Notes
Store leftovers in fridge for up to 3 days. Freeze uncooked ravioli for longer storage.
Use fresh squash for deeper flavor. Don’t overfill ravioli to avoid bursting.
Add chili flakes to the sauce for heat. Use sunflower seeds instead of pine nuts for nut-free version.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 6 ravioli
- Calories: 420
- Sugar: 4g
- Sodium: 280mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 100mg
Keywords: ravioli, butternut squash, pasta, vegetarian, fall recipe