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Butternut Squash Ravioli with Brown Butter Sage Sauce
Homemade butternut squash ravioli stuffed with a ricotta, Parmesan and cinnamon-kissed squash filling, then tossed through a nutty brown butter sage sauce. Silky pasta, creamy filling, and a sauce that takes five minutes but tastes like it took an hour.
Servings: 4
Ingredients
Filling
- ½ lb butternut squash, diced into ½ inch cubes (about half a squash)
- ⅓ cup water
- 1 cup ricotta cheese, full fat
- ⅓ cup parmesan cheese, finely grated
- 1 tablespoon fresh sage, finely chopped
- 2 teaspoon garlic, minced
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
Pasta Dough
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1 teaspoon sea salt
Brown Butter Sage Sauce
- ½ cup salted butter, 1 stick
- ¼ cup olive oil
- fresh sage leaves, for garnish
Instructions
Make the Filling
- Add the butternut squash and water to a large pot, cover, and simmer over medium heat for about 15 minutes, until the squash is very soft and easily pierced with a fork.
- Mash the squash with a fork and let it cool completely.
- Once cooled, mix in the ricotta, parmesan, sage, garlic, salt, and cinnamon until evenly combined.
- Refrigerate the filling while you make the pasta dough.
Make the Pasta Dough
- Whisk the flour and salt together in a large bowl.
- Make a well in the center and add the eggs and olive oil.
- Beat the eggs and oil with a fork, gradually drawing in flour from the edges until a shaggy dough forms.
- Knead the dough until smooth and elastic, tacky but not sticky, dusting hands lightly with flour only if needed.
- Press the dough into a disk, wrap in plastic wrap, and refrigerate for at least 20 minutes.
- Divide the chilled dough into 4 equal pieces on a lightly floured surface.
- Pass each piece through a pasta machine at the widest setting 2-3 times.
- Fold the sheet into thirds for clean edges, then pass it through 2-3 more times.
- Gradually narrow the machine setting, passing the dough through each level, until the sheet is thin enough to see your hand through it.
Fill and Shape the Ravioli
- Lay one pasta sheet on a lightly floured surface.
- Add scant tablespoon-sized dollops of filling about 1 inch apart across the sheet.
- Lightly brush the exposed pasta between the filling mounds with a little water to help the top sheet seal completely.
- Top with a second pasta sheet and press gently around each mound of filling to push out any trapped air before sealing.
- Cut into individual ravioli with a ravioli cutter or sharp knife, pressing the edges firmly to seal.
- For a crimped edge, press the tines of a fork along each knife-cut side.
Cook and Serve
- Bring a large pot of water to a boil, then reduce to a gentle simmer just before adding the ravioli.
- Meanwhile, melt the butter in a large skillet over medium-low heat, stirring gently with a rubber spatula until it foams and the milk solids turn light golden brown.
- Stir the olive oil into the browned butter and keep the sauce warm over low heat.
- Lower the ravioli into the simmering water in batches so they have room to move freely, and cook for about 3 minutes, until they float to the surface.
- Use a slotted spoon to transfer the ravioli directly into the sauce.
- Toss gently to coat, garnish with fresh sage, and serve immediately.
Nutrition Facts
Butternut Squash Ravioli with Brown Butter Sage Sauce
Amount per Serving
Calories
800
% Daily Value*
Fat
54
g
83
%
Saturated Fat
25
g
156
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
23
g
Cholesterol
221
mg
74
%
Sodium
1292
mg
56
%
Potassium
405
mg
12
%
Carbohydrates
58
g
19
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
22
g
44
%
Vitamin A
7256
IU
145
%
Vitamin C
12
mg
15
%
Calcium
305
mg
31
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
