Description
Butternut Squash Ravioli with Sage Butter is a warm and inviting dish perfect for chilly evenings. This homemade pasta features a creamy filling of roasted butternut squash combined with ricotta, all enveloped in a rich sage-infused butter sauce. Ideal for cozy dinners or elegant gatherings, this recipe promises to impress your guests while satisfying your cravings for comfort food.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 large eggs
- 1 medium butternut squash (about 2 cups roasted)
- 1 cup whole milk ricotta cheese
- 4 tablespoons unsalted butter
- 10 fresh sage leaves, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cut the butternut squash in half, scoop out seeds, and roast cut side down on a baking sheet for 30-40 minutes until tender.
- In a large bowl, mix flour and a pinch of salt. Create a well in the center, add eggs, and mix into a shaggy dough. Knead until smooth.
- Once the squash cools, scoop flesh into a bowl, add ricotta, salt, pepper, and half of the sage. Mash until smooth.
- Roll out dough thinly; cut into squares. Place about one tablespoon of filling on half of each square, brush edges with water, fold over and seal.
- Boil salted water; cook ravioli for about 4 minutes or until they float. Meanwhile, melt butter in a skillet and add remaining sage leaves until crispy.
- Toss cooked ravioli gently in sage butter before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 360
- Sugar: 4g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 80mg