Squash ravioli with sage brown butter
Squash ravioli with sage brown butter is a classic Italian pasta dish, particularly popular in Northern Italy, where filled pastas are a staple. It consists of delicate pasta pockets stuffed with a sweet, savory filling of winter squash (like butternut or pumpkin), ricotta, and Parmesan, served in a nutty, aromatic sauce made by browning butter with fresh sage leaves.
🍽️ Nutrition at a glance
This dish is high in carbohydrates from the pasta and fat from the butter, cheese, and filling, with a moderate amount of protein from the cheese and wheat. A typical serving provides a good source of Vitamin A from the squash and calcium from the cheese, with a rough calorie count of 500-700 per serving.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 12 g |
| Carbs | 55 g |
| Fat | 20 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 600 mg |
| Potassium | 350 mg |
| Vitamin A | 150 mcg RAE |
| Calcium | 100 mg |
| Iron | 3 mg |
| Vitamin C | 10 mg |
| Magnesium | 40 mg |
| Phosphorus | 150 mg |
| Vitamin B12 | 0.5 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The dish beautifully showcases the Italian principle of using simple, high-quality seasonal ingredients to create complex flavors. The sage brown butter sauce is a classic 'aglio e olio' style preparation, where the butter is cooked until the milk solids toast, creating a deep, nutty aroma that perfectly complements the sweet squash.
