Butternut Squash Ravioli with Sage Brown Butter

Ingredients
    Ravioli Filling
  • 1 large Butternut squash (Peeled, seeded, and diced)
  • 1 cup Ricotta cheese
  • 1/2 cup Parmesan cheese (Grated)
  • 1 teaspoon Nutmeg (Freshly grated)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper (Freshly ground)
    • Ravioli Dough
  • 2 cups All-purpose flour
  • 3 large Eggs
  • 1 tablespoon Olive oil
  • 1/2 teaspoon Salt
    • Sage Brown Butter Sauce
  • 1/2 cup Butter
  • 8 leaves Fresh sage
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper (Freshly ground)
Instructions
    Butternut Squash Filling
  1. 1
    Prepare the Butternut SquashPeel and dice a butternut squash. Roast the squash with olive oil, salt, and pepper until tender.
    You can also steam or boil the squash if preferred.
  2. 2
    Make the FillingMash the roasted butternut squash and mix it with ricotta cheese, grated Parmesan, nutmeg, salt, and pepper.
    Adjust seasoning to taste.
    3. Ravioli Assembly
  3. 3
    Prepare the Pasta DoughMake fresh pasta dough using flour, eggs, and a pinch of salt. Roll it out into thin sheets.
    You can also use store-bought pasta sheets.
  4. 4
    Fill the RavioliPlace small amounts of the butternut squash filling on a pasta sheet. Place another sheet on top and seal the edges.
    Ensure there are no air pockets.
  5. 5
    Cut the RavioliUse a ravioli cutter or a knife to cut out individual ravioli pieces.
    Press firmly to seal the edges.
    6. Sage Brown Butter Sauce
  6. 6
    Make the SauceMelt butter in a pan over medium heat until it starts to brown. Add fresh sage leaves and cook until fragrant.
    Be careful not to burn the butter.
  7. 7
    Toss the RavioliCook the ravioli in boiling salted water until they float. Drain and toss them in the sage brown butter sauce.
    Gently coat the ravioli in the sauce.
    8. Serve and Enjoy
  8. 8
    Plate and GarnishPlate the butternut squash ravioli, drizzle any remaining sage brown butter sauce, and sprinkle with additional Parmesan cheese.
    Garnish with fresh sage leaves for a beautiful presentation.
  9. 9
    Serve WarmServe the ravioli hot, and enjoy the creamy butternut squash filling with the fragrant sage brown butter sauce.
    Pair with a crisp white wine for a delightful meal.

Nutrition Facts

Servings 4

Serving Size 1

Amount Per Serving
Calories 420kcal
% Daily Value *
Total Fat 28g44%
Saturated Fat 16g80%
Cholesterol 160mg54%
Sodium 885mg37%
Potassium 447mg13%
Total Carbohydrate 42g15%
Protein 15g30%
Magnesium 33 mg

* Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Make sure to use fresh sage leaves for the best flavor in the brown butter sauce.
  • Feel free to add a sprinkle of grated Parmesan cheese on top of the ravioli for an extra savory kick.
  • If you're short on time, you can use store-bought wonton wrappers instead of making the pasta dough from scratch.
  • To make the dish vegetarian, use vegetable broth instead of chicken broth in the sauce.
  • For a vegan version, substitute the butter with a plant-based alternative like vegan butter or olive oil.
  • Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid the pasta becoming mushy.
  • Pair this dish with a light arugula salad dressed with balsamic vinaigrette for a refreshing contrast to the rich flavors of the ravioli.
Read it online: https://simplydeliciousbites.com/recipe/butternut-squash-ravioli-with-sage-brown-butter/

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