Butternut Squash Ravioli Easy (Printable Version)
Creamy squash, fresh pasta, and nutty sage butter create a cozy, homemade Italian-inspired pasta meal.
# What You'll Need:
→ Squash Filling
01 -
2 cups butternut squash, peeled and chopped
02 -
1 onion, chopped
03 -
3 garlic cloves, peeled
04 -
1 tablespoon olive oil
05 -
2 teaspoons salt
06 -
1 teaspoon pepper
07 -
1 tablespoon brown sugar
08 -
1 cup grated Parmesan cheese
→ Fresh Pasta Dough
09 -
2 cups flour
10 -
4 eggs
11 -
1 tablespoon olive oil
→ Sage Brown Butter Sauce
12 -
5 tablespoons unsalted butter
13 -
10 fresh sage leaves
14 -
Juice of 1 lemon
15 -
1 oz grated Parmesan cheese
16 -
Salt to taste
# Steps to Follow:
01 -
Preheat the oven to 425°F (220°C). Spread the diced butternut squash, chopped onion, and whole garlic cloves on a baking sheet. Drizzle with olive oil, and season with 2 teaspoons of salt and 1 teaspoon of pepper. Toss until well coated. Roast for about 30 minutes, or until the squash is golden brown and tender. Let cool for 1-2 hours. Transfer the cooled squash, brown sugar, and Parmesan cheese to a food processor. Pulse until smooth. Chill the filling to prevent leaks when making the ravioli.
02 -
In a cleaned food processor, combine the flour, eggs, and olive oil. Pulse until the dough comes together into a ball. Remove the dough, wrap it in plastic wrap, and refrigerate for 30 minutes to rest. Once chilled, cut a small portion (about 2 oz) from the dough and roll it out into thin sheets, ensuring they are large enough to cover an ice cube tray.
03 -
Drape one sheet of dough over an empty ice cube tray and press gently into each cavity. Fill each cavity with 1 tablespoon of the chilled butternut squash filling. Lay a second sheet of pasta over the filled sheet, pressing down around the edges to seal the ravioli. Flip the ice cube tray over to release the ravioli and trim any excess dough. Use a knife or cutter to separate the individual raviolis.
04 -
In a large pot of salted boiling water, gently place a few raviolis at a time. Cook for 2-3 minutes, until they float to the surface and firm up slightly. Remove with a slotted spoon and set aside while you cook the remaining raviolis.
05 -
In a large skillet, melt 3 tablespoons of butter over medium heat. Add the sage leaves and cook until the butter is deeply browned, and the sage is crispy. Turn off the heat, stir in the lemon juice, and season with salt. Add the remaining 2 tablespoons of chilled butter to thicken the sauce. Gently toss the cooked ravioli in the sauce, coating them evenly.
06 -
Plate the ravioli and drizzle with the sage brown butter sauce. Sprinkle with additional Parmesan cheese and enjoy!