Butternut Squash Ravioli

Indulge in the rich, seasonal flavors of homemade Butternut Squash Ravioli, where pillowy pasta pockets are filled with a creamy blend of roasted butternut squash, ricotta, and Parmesan cheese, enhanced with a hint of nutmeg for warm, earthy notes. This comforting Italian classic is elevated with a luxurious brown butter sage sauce, offering a perfect balance of nutty, herby, and savory flavors. Crafted from scratch with tender homemade pasta, this recipe not only captures the essence of fall but also provides a rewarding cooking experience. Perfect for cozy dinners or special occasions, this restaurant-worthy dish is sure to impress!

Nutriscore Rating: 75/100

Prep Time:75 mins

Cook Time:6 mins

Total Time:81 mins

Servings: 4

Ingredients

• 1 medium Butternut squash
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Ricotta cheese
• 0.5 cup Parmesan cheese
• 0.25 teaspoon Nutmeg
• 1 large Egg
• 2 cups All-purpose flour
• 2 large Eggs
• 2 tablespoons Water
• 4 tablespoons Butter
• 6 leaves Fresh sage leaves

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Cut the butternut squash in half and remove the seeds.

Step 3

Drizzle the squash halves with 1 tablespoon of olive oil and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

Step 4

Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until fork-tender.

Step 5

Scoop out the roasted squash flesh into a bowl and let it cool to room temperature.

Step 6

Add ricotta cheese, Parmesan cheese, nutmeg, and the egg to the cooled squash. Mix until smooth.

Step 7

To make the pasta dough, sift flour into a mound on a clean surface and make a well in the center.

Step 8

Add two eggs and water to the well. Using a fork, beat eggs lightly, gradually incorporating the flour until dough forms.

Step 9

Knead the dough for about 8 minutes until smooth and elastic. Cover the dough with plastic wrap and let it rest for 30 minutes.

Step 10

Divide the dough into four pieces and roll each piece into a thin sheet using a pasta machine or rolling pin.

Step 11

Place small mounds (about a teaspoon) of squash filling on one sheet of pasta, spacing them 2 inches apart.

Step 12

Brush the edges and spaces between the filling with water. Lay another sheet of pasta on top, pressing around the mounds to seal.

Step 13

Cut into individual ravioli using a knife or a ravioli cutter. Ensure edges are well-sealed to prevent filling from leaking during cooking.

Step 14

Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes until they float to the surface.

Step 15

In a large skillet, melt butter over medium heat and add sage leaves. Cook until the butter is brown and the sage is crispy.

Step 16

Remove ravioli with a slotted spoon and add to the sage butter. Gently toss to coat.

Step 17

Serve the ravioli immediately, garnished with extra Parmesan cheese if desired.

Nutrition Facts

Serving size	2093.3 grams (2093.3g)

Amount per serving	% Daily Value*
Calories	2731

Total Fat 122.60g	157%
Saturated Fat 53.00g	265%
Polyunsaturated Fat 6.00g
Cholesterol 843mg	281%
Sodium 3413mg	148%
Total Carbohydrate 342.70g	125%
Dietary Fiber 52.60g	188%
Total Sugars 29.20g
Protein 87.50g	175%

Vitamin D 145IU	724%
Calcium 1680mg	129%
Iron 24mg	131%
Potassium 4617mg	98%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.1%

Protein: 12.4%

Carbs: 48.5%