Description
Butternut Squash Ravioli with Brown Butter Sage Sauce is a delightful autumn dish that combines the sweetness of roasted butternut squash with a rich brown butter and sage sauce.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 large egg
- 1/2 teaspoon sea salt
- 1/4 cup water (adjust as necessary)
- 1 medium butternut squash (approximately 2 cups, roasted and pureed)
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/2 cup unsalted butter
- 10 fresh sage leaves
- Extra grated Parmesan for garnish
Instructions
- Prepare the pasta dough by combining flour and sea salt in a mixing bowl, creating a well in the center.
- Crack the egg into the well and gradually add water while mixing until a cohesive dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
- Preheat the oven to 400°F and roast the halved butternut squash for 30-40 minutes until soft.
- After cooling, scoop out the flesh and mash it, then mix in nutmeg, cinnamon, ricotta, and Parmesan, seasoning with salt and pepper.
- Roll out the rested pasta dough until about 1/16 inch thick and cut into 3-inch squares.
- Spoon approximately 1 tablespoon of filling onto the center of each square, dampen edges with water, fold, and seal.
- Bring a large pot of salted water to a boil and cook the ravioli in batches for 3-4 minutes until they rise to the surface.
- In a skillet, melt the butter over medium heat, add sage leaves, and cook until the butter is golden brown.
- Toss the cooked ravioli in the sage-infused brown butter and serve hot, topped with extra grated Parmesan.
Notes
- Ensure the butternut squash is fully roasted for the best flavor.
- Adjust the water in the dough as necessary to achieve the right consistency.
- Be careful not to overcook the ravioli to maintain their texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Pasta
- Method: Boiling and Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 100mg
Keywords: Butternut Squash Ravioli, Brown Butter Sage Sauce, Autumn Harvest Ravioli