Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Butternut Squash Ravioli with Sage Brown Butter Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 15 reviews

This Butternut Squash Ravioli recipe features delicate homemade pasta stuffed with a creamy roasted butternut squash filling, served with a flavorful brown butter sage sauce. Perfectly tender ravioli pockets combine the natural sweetness of squash with nutty Parmesan and aromatic sage, creating an elegant dish that can impress at any dinner.

  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings

Ingredients

Pasta Dough

  • 2 cups all-purpose flour
  • 1 cup semolina flour
  • 4 large eggs
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup water
  • 1 teaspoon salt

Butternut Squash Filling

  • 1 medium butternut squash (about 2 pounds)
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup Parmesan cheese

Butter Sage Sauce and Garnish

  • 1/4 cup butter
  • 2 tablespoons fresh sage leaves, chopped
  • 1/4 cup Parmesan cheese (plus more for garnish)

Instructions

  1. Prepare the pasta dough: In a stand mixer bowl, combine all-purpose flour, semolina flour, eggs, olive oil, water, and salt. Mix on low speed for about 5 minutes until the dough comes together and no dry flour remains. Alternatively, knead by hand until a smooth dough ball forms.
  2. Rest the dough: Cover the dough with plastic wrap and let it rest for 15 minutes to allow gluten development, which improves elasticity.
  3. Roast the butternut squash: Preheat the oven to 375°F (190°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Lightly brush the cut sides with olive oil, place cut side up on a baking pan, and roast for 1 hour or until very tender.
  4. Prepare the squash filling: Scoop out the softened flesh into a bowl. Mash with a potato masher or blend until smooth. If a finer texture is desired, puree the squash in a blender. Stir in butter, salt, pepper, and Parmesan cheese until creamy. Allow the filling to cool.
  5. Roll out the pasta dough: Using a rolling pin or pasta roller attachment, roll the dough into thin sheets to desired thickness, dusting with flour as needed to prevent sticking. Divide the dough into 4 to 6 long sheets.
  6. Assemble the ravioli: Place small spoonfuls (1-2 teaspoons) of the squash filling about 1 inch apart on one sheet. Lightly moisten the dough around the filling with water using a finger or pastry brush. Lay another sheet of dough on top, gently pressing around each filling mound to seal.
  7. Cut ravioli: Using a ravioli cutter, pizza cutter, or sharp knife, cut into 2 to 2 ½-inch squares to form individual ravioli. Lightly flour the pieces or place on a floured baking sheet to prevent sticking. Repeat with remaining dough and filling.
  8. Cook the ravioli: Bring a large pot of salted water to a boil. Cook ravioli until they float to the surface, about 3 to 5 minutes. Reserve 1/4 cup of hot pasta water, then drain the ravioli and set aside.
  9. Make the brown butter sage sauce: In a medium saucepan over medium-high heat, melt butter and cook until it begins to brown and develop a nutty aroma (about 2-3 minutes). Add chopped sage and sauté until crisp (about 1-2 minutes).
  10. Finish the sauce: Stir in reserved pasta water and Parmesan cheese slowly, mixing until smooth and creamy.
  11. Toss ravioli in sauce: Add the cooked ravioli into the saucepan and gently toss to coat well with the butter sage sauce.
  12. Serve: Plate the ravioli, sprinkle with additional Parmesan cheese, and serve immediately for best flavor and texture.

Notes

  • Resting the dough is crucial to achieve pliable pasta sheets.
  • If you don’t have a pasta roller, use a rolling pin and roll dough as thin as possible on a floured surface.
  • Ensure to brush water around the filling when assembling to create a strong seal and prevent filling leakage.
  • Brown butter sauce can burn quickly, so watch carefully and remove from heat once browned.
  • Ravioli can be frozen before cooking by placing them on a tray separated with flour; cook directly from frozen, adding a minute or two to cooking time.
  • Author: Maya
  • Prep Time: 35 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://recipeteach.com/butternut-squash-ravioli-with-sage-brown-butter-sauce-recipe/