Butternut Squash Ravioli Dish (Printable Version)
Delicate pasta parcels with roasted squash filling and sage-infused brown butter sauce.
# What You'll Need:
→ Pasta Dough
01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - ½ teaspoon salt
→ Filling
04 - 1 medium butternut squash (about 1½ lbs), peeled, seeded, cubed
05 - 2 tablespoons olive oil
06 - ½ cup grated Parmesan cheese
07 - ¼ cup ricotta cheese
08 - ¼ teaspoon ground nutmeg
09 - Salt and black pepper, to taste
→ Sauce
10 - 6 tablespoons unsalted butter
11 - 8 fresh sage leaves
12 - ¼ cup grated Parmesan cheese, for serving
# Directions:
01 - Preheat oven to 400°F. Toss squash cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized. Let cool slightly.
02 - On a clean surface, mound flour and form a well. Add eggs and salt into the center. Gradually incorporate flour with hands until dough forms. Knead for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes.
03 - In a food processor, blend roasted squash, Parmesan, ricotta, nutmeg, salt, and pepper until smooth. Adjust seasoning to taste.
04 - Divide dough in half and roll each to about 1/16 inch thickness. Place teaspoons of filling 2 inches apart on one sheet. Brush edges with water, cover with second sheet, press to seal around filling, then cut into squares with a pastry cutter.
05 - Bring a large pot of salted water to a gentle boil. Add ravioli in batches and cook 3–4 minutes until they float to the surface.
06 - Melt butter in a skillet over medium heat. Add sage leaves and cook 2–3 minutes until butter is golden and fragrant.
07 - Remove ravioli with a slotted spoon and add to sage butter. Toss gently to coat evenly.
08 - Plate immediately and sprinkle with grated Parmesan cheese.
# Expert Advice:
01 -
- This dish captures the warm comfort of fall in every delicate bite, making you feel like you have a special secret to share
- The combo of roasted squash and sage butter sauce became my favorite for effortless impressing guests
02 -
- The dough needs to rest well to be easy to roll and not spring back, or you’ll struggle to seal the ravioli
- Roasting the squash till caramelized brings out that natural sweetness which is non negotiable
03 -
- Use a pasta machine if you have one to get paper-thin sheets that cook evenly
- Brushing the edges with water before sealing prevents air pockets that can burst during cooking