Butternut ravioli is a comforting and elegant dish that captures the essence of fall with its warm, savory flavors. In this recipe, we’ll guide you through the process of making your own ravioli from scratch, filled with a creamy butternut squash mixture, and then toss them in a fragrant sage-infused brown butter sauce. This dish is perfect for cozy gatherings or a romantic dinner for two.
Butternut Ravioli with Sage Brown Butter Sauce
This Butternut Ravioli with Sage Brown Butter Sauce recipe combines the earthy sweetness of roasted butternut squash with the richness of homemade ravioli and a luxurious sage-infused brown butter sauce. It's a delightful dish that will impress your guests or make for a special family dinner.
Equipment
- baking sheet
- food processor
- Ravioli mold or cutter
- Large pot for boiling water
- Skillet or saucepan
- slotted spoon
- serving platter
Ingredients
- For the Butternut Ravioli:
- 2 cups roasted butternut squash, mashed
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg, freshly grated
- Salt and pepper to taste
- 1 package of fresh pasta sheets (or homemade pasta dough)
- For the Sage Brown Butter Sauce:1/2 cup unsalted butter
- 8-10 fresh sage leaves
- 1/4 cup grated Parmesan cheese (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).Cut the butternut squash in half lengthwise and remove the seeds.
- Place the squash halves on a baking sheet, cut side up, and roast for about 40 minutes or until the flesh is tender.
- Let the roasted squash cool slightly, then scoop out the flesh and mash it in a bowl. Set aside.
- In a food processor, combine the mashed butternut squash, ricotta cheese, grated Parmesan, nutmeg, salt, and pepper.
- Blend until smooth and creamy. Adjust seasoning to taste.
- Roll out your fresh pasta sheets or homemade pasta dough on a floured surface to about 1/8-inch thickness.
- Place teaspoon-sized portions of the butternut filling on one sheet of pasta, leaving space between each mound.
- Place another sheet of pasta on top and press down gently around each filling mound to seal.
- Use a ravioli mold or cutter to cut out the individual ravioli. Make sure they are well sealed.
- Bring a large pot of salted water to a boil. Carefully add the ravioli to the boiling water and cook for about 2-3 minutes or until they float to the surface.
- Use a slotted spoon to remove the ravioli and transfer them to a serving platter.
- In a skillet or saucepan, melt the butter over medium heat.
- Add the fresh sage leaves and cook until the butter starts to turn golden brown and the sage leaves become crispy, about 3-4 minutes.
- Remove the sage leaves and set them aside for garnish.
- Pour the sage-infused brown butter sauce over the cooked ravioli. Garnish with crispy sage leaves and grated Parmesan cheese.
Video
Notes
You can make the butternut filling ahead of time and store it in the refrigerator until you're ready to assemble the ravioli.
Serve the butternut ravioli hot, garnished with freshly grated Parmesan cheese and a sprinkle of chopped fresh sage leaves. A side salad of mixed greens with a simple vinaigrette makes for a refreshing accompaniment.
Nutrition
Fiber: 4gCalories: 480kcalFat: 31gProtein: 12gCarbohydrates: 41g
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