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Butternut Squash Sage Ravioli: 1 Amazing Recipe

Butternut Squash Sage Ravioli
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A delightful homemade ravioli featuring the sweet flavor of butternut squash and aromatic sage, perfect for a cozy meal or entertaining.

Ingredients

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  • For the Ravioli Dough:
  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • Water, as needed
  • For the Filling:
  • 2 cups butternut squash, peeled and diced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1/2 teaspoon nutmeg
  • 1/3 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh sage, finely chopped
  • For the Sage Butter Sauce:
  • 1/2 cup unsalted butter
  • 6–8 fresh sage leaves
  • Salt and pepper, to taste
  • Extra Parmesan cheese, for serving

Instructions

  1. Make the Dough: On a clean surface, make a mound with the flour. Create a well in the center, adding eggs, olive oil, and salt.
  2. Combine Ingredients: Mix the flour into the eggs using a fork, gradually incorporating the flour until a dough begins to form.
  3. Knead the Dough: Once combined, knead the dough for about 8-10 minutes until smooth and elastic.
  4. Rest the Dough: Wrap the dough in plastic wrap and let it rest for at least 15 minutes at room temperature.
  5. Roast the Squash: Preheat your oven to 400°F (200°C). On a baking sheet, toss diced butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
  6. Mix Filling Ingredients: Once the squash is cool, mash it and mix with ricotta, Parmesan, nutmeg, and chopped sage. Taste and adjust seasoning as needed.
  7. Roll Out Dough: Divide the dough into two parts. Roll each section out to desired thickness (about 1/16 inch) using a pasta machine or rolling pin, dusting with flour to prevent sticking.
  8. Cut the Ravioli: Use a knife or ravioli cutter to cut the dough into squares. Place a small spoonful of filling in the center of half the squares.
  9. Seal Ravioli: Brush the edges of the filled squares with water. Place another square on top and press down to seal, ensuring no air pockets remain. Repeat until all filling is used.
  10. Boil the Ravioli: Bring a large pot of salted water to a boil. Cook the ravioli in batches for 4-5 minutes or until they float to the surface, indicating they are done.
  11. Prepare the Sauce: In a separate skillet, melt butter over medium heat. Add fresh sage leaves and cook until the butter is lightly browned.
  12. Combine Ravioli and Sauce: Gently add the drained ravioli to the skillet, tossing to coat them in the sage butter sauce.

Notes

  • Use Fresh Ingredients: Fresh butternut squash and sage will significantly enhance the dish’s flavor and aroma.
  • Experiment with Seasoning: Feel free to adjust the spices based on your preference.
  • Test Ravioli for Freshness: Ensure the ravioli are sealed properly to avoid the filling escaping during cooking.
  • Create a Flavorful Stock: A light vegetable broth can be used instead of water when boiling the ravioli for added flavor.
  • Storage: Store leftover ravioli in an airtight container in the refrigerator. They will stay fresh for about 2-3 days.
  • Freezing: To freeze the uncooked ravioli, lay them in a single layer on a baking sheet until firm. Then transfer to a freezer bag for up to 2 months. Cook from frozen, adding an extra minute to the cooking time.

Nutrition

Find it online: https://sarecipe.com/butternut-squash-sage-ravioli/