Description
A simple homemade ravioli filled with roasted butternut squash, sage, and Parmesan cheese. Served with a brown butter sauce.
Ingredients
Scale
- 1 butternut squash (about 2 pounds), halved and seeded
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg yolk
- 1/4 teaspoon ground nutmeg
- 2 tablespoons chopped fresh sage
- For the pasta: 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- For the sauce: 4 tablespoons unsalted butter
- 8 fresh sage leaves
- Grated Parmesan for serving
Instructions
- Preheat oven to 400°F. Place squash halves on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes until tender. Let cool, then scoop out flesh into a bowl.
- Mash squash with a fork. Add ricotta, Parmesan, egg yolk, nutmeg, and chopped sage. Mix well. Season with salt and pepper.
- Make pasta dough: On a clean surface, make a mound of flour. Create a well in the center. Crack eggs into the well, add olive oil and a pinch of salt. Gradually mix flour into eggs until a dough forms. Knead for 8 minutes until smooth. Wrap in plastic and rest for 30 minutes.
- Divide dough into 4 pieces. Roll each piece through a pasta machine on thin setting, or roll with a rolling pin until very thin. Lay one sheet on a floured surface.
- Place teaspoonfuls of filling about 2 inches apart on the pasta sheet. Brush water around each mound. Lay another sheet on top. Press around each mound to seal. Cut into squares with a knife or ravioli cutter. Repeat with remaining dough and filling.
- Bring a large pot of salted water to a boil. Cook ravioli in batches for 3 to 4 minutes until they float and are tender.
- Meanwhile, make sauce: In a large skillet, melt butter over medium heat. Add sage leaves and cook until butter turns golden brown and smells nutty, about 3 minutes. Remove from heat.
- Drain ravioli and add to skillet with brown butter. Toss gently. Serve with grated Parmesan.
Notes
- You can use store-bought wonton wrappers to save time.
- Roast the squash a day ahead for easier assembly.
- Freeze uncooked ravioli on a baking sheet, then transfer to a bag.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Main Dish
- Method: Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 8 ravioli)
- Calories: 520
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 175 mg