Butternut Squash Ravioli with Brown Butter Sage
Make homemade butternut squash ravioli from scratch with silky pasta, creamy filling, and a rich brown butter sage sauce. These are perfect for fall nights!
Ingredients
Pasta
- 2 1/3 cups 00 flour
- 4 eggs
- 1/2 tbsp olive oil
- 1/2 tsp fine sea salt
Filling
- 1 butternut squash
- 4 oz. ricotta
- 1/4 cup parmesan cheese grated
- 1 tsp minced garlic
- 1 egg
- 1/2 tsp fine sea salt
- 1/2 tsp ground pepper
- 1/4 tsp nutmeg
Sauce
- 1/2 cup browned butter
- .25 oz fresh sage
- 1/4 cup pine nuts
Instructions
Butternut Squash
- Start by baking your butternut squash. Preheat your oven to 400 degrees F. Cut your butternut squash in half lengthwise. Lightly oil or grease a cookie sheet and place the squash on the pan, flat side down. Bake for 40-60 minutes until the squash is fork tender.
- Allow the squash to cool down while you make the pasta dough. When cool enough to handle, scoop the centers of the squash out into a high-powered blender. Blend until a smooth puree.
Pasta
- On a clean counter, pour 2 1/3 cup of 00 flour into a crater-like shape. Add 4 eggs, 1/2 tbsp olive oil & 1/2 tsp fine sea salt into the bowl shape inside the flour. Carefully whisk the wet ingredients until combined.
- Once combined, use your hands to mix together the flour and wet ingredients. Once the dough forms, knead until the dough becomes soft. This takes about 10 minutes of kneading.
- Cover the dough with plastic wrap and allow it to rest for 30 minutes.
- After resting, break the dough into 4 even pieces. Roll one piece of dough out at a time on a lightly floured surface, while leaving the other pieces covered by plastic wrap so that they don't dry out. Once you've rolled out the piece of dough flat, pull out your pasta maker and roll it out until thin. To do this, start on a thick setting, roll the dough through, move the setting to the next notch or two ,and repeat until you reach your desired thinness.
- Once rolled out, cut the thin pasta dough into your desired ravioli shape. You need a piece for the bottom and a piece for the top to sandwich in the filling.
Filling
- In a small bowl, combine all the filling ingredients: 1 cup roasted & pureed butternut squash, 4 oz. ricotta, 1/4 parmesan cheese, 1 tsp minced garlic, 1 egg, 1/2 tsp fine sea salt, 1/2 tsp ground pepper and 1/4 tsp nutmeg.
- Scoop out 1 tbsp of filling per ravioli (or less if your ravioli shape is too small). Using a pastry brush and water, wet the edges of the dough and place the second piece of dough on top. Press the dough together along the edges. Place the done ravioli on a cookie sheet lined with parchment paper in the fridge until you are ready to cook them all.
- When ready to boil, place a large pot of water on the stove over high heat. Once the water is boiling, drop 4-5 ravioli in the pot at a time and boil for 3 minutes or until opaque.
Sauce
- In a saucepan over high heat, add 1/2 cup of butter. Allow the butter to melt and then boil. Once the butter stops making popping noises and brown fleck appear, its done.
- Add the .25 oz of chopped sage and stir until combined. Top each serving of ravioli with a few spoonfuls of sauce. Top each plate with a sprinkle of pine nuts. Enjoy!
Video
Nutrition
Calories: 521kcal Carbohydrates: 54g Protein: 16g Fat: 28g Saturated Fat: 14g Polyunsaturated Fat: 4g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 190mg Sodium: 650mg Potassium: 611mg Fiber: 4g Sugar: 3g Vitamin A: 14079IU Vitamin C: 26mg Calcium: 187mg Iron: 4mg