Butternut Squash Ravioli Easy

Butternut squash ravioli instantly brings coziness to my kitchen every autumn Its creamy filling tucked inside delicate pasta makes this a dish I turn to when I want both comfort and a little wow factor The nutty sage brown butter sauce ties everything together and is honestly one of those finishing touches that gets recipe requests from friends around my table

I first made this ravioli for a family Sunday dinner and ever since it has made playful appearances for both special occasions and weeknight meals The way the house smells as the squash roasts reminds me of coming in from cold weather and feeling instantly at home

Ingredients

• Butternut squash: sweet earthy flavor and naturally creamy Look for squash without blemishes or soft spots
• Onion: adds savory depth I like yellow onions for gentle sweetness
• Garlic cloves: bring subtle warmth and aroma Choose firm cloves for the best taste
• Olive oil: ensures roasting caramelization Pick a fruity extra virgin oil if you have it
• Salt: brings out all the flavors Use kosher salt for uniform seasoning
• Pepper: gives a gentle bite and balances the sweetness Fresh cracked is best here
• Brown sugar: highlights the natural sweetness just enough
• Parmesan cheese: nutty and salty which makes the filling more indulgent Choose a block of Parmesan for better grating and flavor
• Flour: creates the pasta dough Stick with allpurpose for the classic texture
• Eggs: bind the dough and make it silky Use fresh eggs for richer color and consistency
• Unsalted butter: forms the sauce and browns beautifully Use high quality butter for richer flavor
• Fresh sage leaves: give a woodsy herby aroma and taste Pick brightly colored whole leaves
• Lemon juice: adds brightness and wakes up the sauce
• Additional parmesan cheese: for topping never a bad idea

Step-by-Step Instructions

Roast the Vegetables:

Lay out chopped butternut squash onion and whole garlic on a baking sheet Drizzle with olive oil scatter salt and pepper and toss until every piece glistens Roast at high heat until everything caramelizes and gets buttery soft This transforms the squash filling

Cool and Blend the Filling:

Let the roasted veggies cool fully for at least an hour so your filling stays thick Puree with brown sugar and grated Parmesan until it is velvety Smooth texture is key for perfectly filled ravioli Chill to keep it firm and prevent it from leaking out

Make Pasta Dough:

In your food processor combine flour eggs and olive oil Process until a ball of dough forms Scrape it out knead it briefly and wrap it for a rest in the fridge Thirty minutes makes the dough easier to roll and handle giving you silky sheets

Roll and Shape the Ravioli:

Cut a piece of dough and roll it into a thin sheet on a lightly floured surface or with a pasta machine Press the sheet gently into an ice cube tray to shape the wells for filling Spoon in the cooled squash mixture then cover with a second rolled sheet Press down around each mound to seal Slice apart for individual ravioli

Boil the Ravioli:

Drop the ravioli in gently boiling salted water A couple of minutes is all it takes When they float up they are done and tender Use a slotted spoon to move them out so they do not tear

Brown the Butter and Crisp the Sage:

Melt butter in a large skillet over medium heat Add sage leaves and watch as the butter bubbles turns nutty brown and the sage crisps up Once fragrant stir in lemon juice and an extra sprinkle of salt Add the last bit of chilled butter for gloss and richness

Sauce and Serve:

Slide the cooked ravioli into the skillet and gently toss so every bite is coated Plate them up finish with plenty of Parmesan and serve while steaming hot

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I always get excited to use sage from my own garden when making this The scent of the leaves frying in butter instantly reminds me of family Thanksgivings where this ravioli often replaces the classic mashed potatoes on my plate

Storage Tips

Refrigerate leftover cooked ravioli in an airtight container They stay fresh for up to two days I recommend storing sauce and pasta separately to keep textures at their best Uncooked ravioli can be frozen on a lined baking sheet then transferred to a bag for up to one month

Ingredient Substitutions

For a more savory note try adding a small scoop of ricotta to the filling If you do not have Parmesan aged Asiago also brings a nutty edge Glutenfree allpurpose flour blends can work in a pinch for the pasta If sage is unavailable try rosemary for an earthy twist

Serving Suggestions

This ravioli pairs beautifully with a crisp green salad and roasted walnuts on the side A drizzle of fruity olive oil or a scatter of pomegranate seeds over the top makes it worthy of a dinner party I also like to serve it alongside a dry sparkling wine to cut through the richness

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Cultural and Historical Context

Butternut squash ravioli takes its cue from classic Italian pumpkin ravioli which has been enjoyed in the north of Italy especially around Mantua for generations In my kitchen it has become a way to bring together fall produce and old family traditions The ritual of shaping each pasta parcel by hand never gets old and there is something timeless about a butter and sage sauce

Recipe Questions & Answers

→ How do I keep the filling from leaking?

Chill the filling before assembly and press the pasta edges firmly to seal. Use a little water if needed for better adhesion.

→ Can I use store-bought pasta dough?

Yes, fresh or store-bought sheets work. Roll them thin and handle gently for best texture and sealing.

→ What's the secret to a rich sage brown butter sauce?

Let the butter brown until deeply golden and nutty, then add sage leaves to crisp. Finish with lemon for balance.

→ How do I prevent the ravioli from sticking after cooking?

Drain well, toss gently in a bit of sauce or olive oil, and serve promptly—avoid stacking them while hot.

→ Can I freeze the assembled ravioli?

Absolutely! Lay them on a tray to freeze individually, then store in a sealed bag to cook straight from frozen.