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Healthy butternut squash ravioli with brown butter sage sauce

Butternut Squash Ravioli

Creamy butternut squash ravioli with sage brown butter—a delicious homemade pasta dish perfect for fall!
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Prep Time 30 minutes
Cook Time 17 minutes
Total Time 47 minutes
Course Main Course
Cuisine Italian
Servings 4

Nutrition

Calories: 420kcalCarbohydrates: 45gProtein: 13gFat: 21gSaturated Fat: 10gSodium: 300mgSugar: 4g

Ingredients
  

For the filling

  • 2 cups roasted butternut squash mashed
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • Salt & pepper to taste

For the Pasta Dough

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1/2 tsp salt

For the Brown Butter Sage Sauce

  • 4 tbsp unsalted butter
  • 6-8 fresh sage leaves
  • Salt to taste
  • Grated Parmesan, crushed walnuts for garnish (Optional)

Instructions
 

  • On a clean surface, form a well with the flour. Crack eggs into the center, add salt. Gradually incorporate flour into eggs and knead for 8–10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
  • Mix mashed squash, ricotta, Parmesan, nutmeg, salt, and pepper in a bowl. Taste and adjust seasoning.
  • Roll out pasta dough thinly. Cut into 2-inch squares or use a ravioli mold. Place 1 tsp filling in center of each bottom square. Top with another sheet and press edges to seal.
  • Bring salted water to a boil. Drop in ravioli and cook for 2–3 minutes, until they float. Drain gently.
  • In a skillet, melt butter over medium heat. Add sage leaves. Cook until butter browns and smells nutty. Remove from heat.
  • Drizzle brown butter sage sauce over ravioli. Top with Parmesan and crushed walnuts if desired.

Notes

  • Use wonton wrappers for a shortcut ravioli version.
  • Roast butternut squash in advance (400°F for ~25 min).
  • Freeze extra ravioli before cooking for easy future meals.
Keyword autumn recipes, Italian recipes, squash recipes, winter recipe
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