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Butternut Squash Ravioli Recipe

Italian · Main course · 75 min total

Delicate homemade ravioli filled with a creamy, sweet butternut squash puree, finished with a brown butter and sage sauce. This comforting dish is perfect for a special dinner.

Ingredients

• 1 small butternut squash (about 1.5 lbs), halved and seeded
• 2 tablespoons olive oil
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• Salt and black pepper to taste
• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon water (if needed)
• 4 tablespoons unsalted butter
• 8 fresh sage leaves
• Extra Parmesan for serving

Instructions

1. Preheat oven to 400°F (200°C). Place squash halves cut-side up on a baking sheet, drizzle with olive oil, and roast for 45 minutes until tender. Let cool slightly, then scoop out flesh and mash until smooth.
2. In a bowl, combine mashed squash, ricotta, Parmesan, nutmeg, salt, and pepper. Set aside.
3. Make the pasta dough: On a clean surface, mound the flour and make a well in the center. Crack eggs into the well and beat with a fork, gradually incorporating flour until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
4. Divide dough into 4 pieces. Roll one piece through a pasta machine, starting at the widest setting and decreasing to the thinnest, dusting with flour as needed. Lay the sheet on a floured surface.
5. Place teaspoon-sized mounds of filling about 2 inches apart on the pasta sheet. Brush water around each mound, then lay another pasta sheet on top. Press around each mound to seal, then cut into individual ravioli with a knife or pastry cutter. Transfer to a floured baking sheet. Repeat with remaining dough and filling.
6. Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes, until they float and are tender. Drain.
7. Meanwhile, in a large skillet, melt butter over medium heat until it foams and turns golden brown, about 3 minutes. Add sage leaves and cook until crisp, about 30 seconds. Remove from heat.
8. Add cooked ravioli to the skillet and gently toss to coat in brown butter sauce. Serve immediately with extra Parmesan.

Tips

• For a shortcut, use wonton wrappers instead of homemade pasta.
• Leftover filling can be used as a side dish or in lasagna.
• Store uncooked ravioli in the freezer on a baking sheet, then transfer to a bag for up to 1 month.

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